It’s Monday, November 30th. We are all still stuffed from thanksgiving and it’s COLD outside. My bet is that everyone could use a yummy, warm green soup right about now. Well, here you go! This nourishing soup is easy and delicious. As fun as it is to splurge a little over the holidays, it’s always nice to reset your body with soups like this one come Monday morning. Made with only seven simple ingredients, it is kind of a no-brainer. You can add more or less cheddar, or omit it completely. I like to make my own croutons, but you can certainly use store bought ones. Enjoy!
Broccoli and Cheddar Soup with Croutons
Author: Liza Cannata
Serves: 4
Ingredients
- 2 tablespoons olive oil
- 2 cups broccoli florets
- 1 onion, roughly chopped
- 2 garlic cloves, chopped
- 1 quart vegetable or chicken stock (preferably homemade)
- ½ grated cheddar cheese plus more for garnish
- ½ tsp salt
- fresh ground pepper
- For the Croutons:
- Sourdough bread (I uses gluten-free SRSLY)
- ¼ cup olive oil
- 1 tsp salt
Instructions
- Pre-heat oven to 375 degrees.
- Heat olive oil in a heavy soup pot over medium heat. Add onion and garlic and sauté until soft, about 5 minutes.
- Add broccoli florets and stir for another 2 minutes.
- Add stock and bring to boil, reduce to a simmer and let cook for about 10 minutes. Turn off heat and let cool.
- Meanwhile, line a baking sheet with parchment paper.
- Cut the bread into 1 inch slices and remove crust. Cut slices into 1 inch cubes and place on baking sheet. Drizzle olive oil and salt over bread pieces and toss to coat well using your hands.
- Place baking sheet in oven and cook for about 15 minutes until golden brown, shaking sheet half way through to flip croutons.
- Place the cooled soup into a high powered blender and mix until smooth. Pour into a clean pot, add cheese, salt and pepper.
- Ladle into soup bowls and top with grated cheese and croutons.
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