Description
Roasted Broccoli Soup with Melted Cheddar Croutons is a creamy, comforting dish that brings warmth and joy to your table. This delectable soup features the earthy richness of roasted broccoli, combined with gooey cheddar cheese and topped with crispy croutons. Perfect for chilly evenings or as a hearty lunch, it’s easy to prepare and sure to become a family favorite.
Ingredients
Scale
- 2 heads fresh broccoli, chopped into florets
- 1 medium onion, diced
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- ½ baguette, sliced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss broccoli in olive oil, salt, and pepper. Spread on the baking sheet and roast for about 20 minutes until tender and slightly charred.
- In a large pot over medium heat, sauté diced onions in olive oil until translucent (about 5 minutes). Add minced garlic; cook for an additional minute.
- Add roasted broccoli and vegetable broth to the pot. Simmer for 5 minutes, then blend until smooth using an immersion blender or regular blender.
- Stir in heavy cream and half of the cheddar cheese over low heat until heated through.
- For croutons, place baguette slices on a baking sheet, top with remaining cheddar cheese, and bake until golden brown (5-10 minutes).
- Serve soup hot, topped with cheesy croutons.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 50mg
Keywords: For added flavor, sprinkle nutmeg or cayenne pepper into the soup. Substitute cheddar with your favorite cheese for varied taste profiles. Store leftovers in an airtight container in the fridge for up to three days.