Broccoli Soup with Cheddar Croutons
Broccoli soup is not only a great tasting dish, but also one of my favorite ways to get move vegetable into my diet. While I more than happy to have a couple broccoli florrets on the plate, I find them a bit boring. But cooked in this soup, along with a few other ingredients, the broccoli takes on more complexity and flavor. To add a bit of texture and of course another flavor, I’ll show you how to make some cheddar croutons, which add a great contrast. Together, it’s a perfect way to start a meal, and will definitely win points, for the health diet crowd.
Recipe Overview and Keys to Success
- To help keep the vibrant green color don’t over cook the broccoli; once tender it’s time to blend
- I added a bit of bacon at the start, which you’ll want to render down until crisp; of course, if you want to keep it vegetarian, you can leave it out
- Similarly, I add a bit of cream at the end of cooking to add a bit of richness to the soup – you can also leave that out.
- 2 – 3 cups of coarsely chopped broccoli
- 1 coarsely chopped onion
- 2 slices bacon, chopped
- 2 – 3 crushed garlic cloves
- 1 quart chicken stock
- 8 baguette slices
- 4 oz of grated cheddar cheese
- ¼ cup heavy whipping cream
- Olive oil
- Salt and pepper
- Heat a soup pot over medium heat and add the chopped bacon (and a touch of olive oil if needed)
- Render the bacon until crisp, and then add the onion and garlic
- Stir and continue to sauté until the onions have softened, but not browned, about 8 minutes
- Add the chopped broccoli, cover with the chicken stock and season with salt and pepper
- Once the broccoli is tender, use a stick (or regular) blender to puree the soup
- Add the cream and taste the soup, adjust the seasoning if needed
- Heat your oven to 425 degrees
- Light coat the baguette slices with olive oil, and then the grated cheese
- Put the bread into the oven and toast until the cheese and melted and the bread slightly crisp
- Serve up a bowl of the soup with a couple croutons on the side
- Enjoy!
Broccoli is not the easiest food to pair with wine, but if I was going to I’d go with a Sauvignon Blanc. The good amount of acid with cut through the rich soup. However, what I’d really drink is a good dark beer!
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