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Creamy Broccoli Soup with Cheesy “Everything” Spiced Croutons

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Yield 4 servings (8 cups)
Author Lauren Grant

Description

A creamy, luxurious broccoli soup that's thickened with potatoes, not cream. It's satisfying and packed with flavor. Top it all off with cheesy "everything" spiced croutons for an extra dose of flavor.

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Ingredients

Creamy Broccoli Soup:

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 4 cups broccoli stalks tough skin removed and tender interior diced
  • 2 cups peeled and diced russet potatoes
  • 1 cup chopped onions
  • 1 tablespoon minced fresh garlic
  • 4 cups low-sodium chicken or vegetable broth
  • 4 teaspoons Dijon mustard
  • ½ teaspoon minced fresh lemon zest
  • Kosher salt and black pepper to taste
  • 1 tablespoon fresh lemon juice

Everything Spiced Cheesy Croutons:

  • 2 cups cubed whole-wheat bread
  • 2 cups tiny broccoli florets
  • 1 teaspoon olive oil
  • ⅔ cup shredded sharp Cheddar
  • 4 teaspoons Everything spice blend purchased or see seconds recipe card below

Instructions

For the soup:

  • Heat butter and oil in a large Dutch oven or stock pot over medium-high. Add broccoli stalks, potatoes, onions, and garlic; season with salt and pepper. Sauté vegetables until beginning to soften, about 8 minutes.
  • Stir in broth, Dijon, and zest, bring to a boil, then reduce to a simmer and cook until vegetables are tender, about 10 minutes. Meanwhile, heat oven to 400°F for the croutons.
  • Off heat, purée soup with an immersion blender, or purée in batches in a standard blender. Stir in lemon juice and season with salt and pepper; keep warm until ready to serve.

For the croutons:

  • Toss bread and broccoli florets with olive oil then arrange in an even, compact, layer on a baking sheet. Combine Cheddar and everything spice, then sprinkle over bread and broccoli. Transfer to oven and bake until bread is toasted and cheese has melted, 6–8 minutes.
  • Top servings of soup with croutons.

Notes

To make this meal dairy-free: use 3 tablespoons olive oil in the soup instead of 2 tablespoon butter and 1 tablespoon olive oil.
To make this meal gluten-free: use gluten free bread for the croutons.

Nutrition

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