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Creamy Roasted Broccoli Soup with Cheddar Croutons

A comforting and nutritious Creamy Roasted Broccoli Soup topped with cheesy croutons, perfect for busy evenings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup
  • 4 cups broccoli florets about two large heads
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth or chicken broth if preferred
  • 1 cup heavy cream
  • Salt and pepper to taste
  • A squeeze of lemon juice enhances flavor
For the Cheddar Croutons
  • 2 cups bread, cubed using leftover baguette or any bread works
  • 1 cup shredded cheddar cheese
  • 2 tablespoons butter, melted
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Toss the broccoli florets with olive oil, salt, and pepper on a baking sheet. Bake for about 20-25 minutes, or until golden.
  3. In a large pot, add a splash of olive oil over medium heat and sauté the chopped onion until translucent. Add minced garlic and cook for another minute.
  4. Once the broccoli is ready, add it to the pot and pour in the vegetable broth. Let it simmer for about 10 minutes.
Blending and Serving
  1. Blend the soup using an immersion blender (or transfer to a regular blender) until smooth.
  2. Stir in the heavy cream and adjust salt, pepper, and lemon juice to taste.
  3. In a bowl, mix the cubed bread with melted butter, garlic powder, salt, pepper, and half of the cheddar cheese. Spread them on a baking sheet and toast for 10-12 minutes until golden.
  4. After removing the croutons from the oven, sprinkle the remaining cheddar on top and return to the oven for 2-3 minutes until bubbly.

Notes

If the soup gets too thick, add more broth or cream. Store leftovers in an airtight container in the fridge for 3-4 days.