Roasted Broccoli Soup
What are Roasted Broccoli Soup?
Warm up with a bowl of our hearty Roasted Broccoli Soup, a delicious and nutritious option for any meal. This recipe takes the classic broccoli soup to the next level by roasting the vegetables first, enhancing their natural flavors, and adding a delightful depth to the soup. Combined with tender leeks, creamy potatoes, and a hint of garlic, this soup is both comforting and satisfying. Top it off with crispy, cheesy cheddar croutons for a perfect crunch in every bite. Whether you’re looking for a cozy lunch or a comforting dinner, our Roasted Broccoli Soup with Cheddar Croutons is sure to become a favorite in your kitchen.
Tips for the Best Roasted Broccoli Soup
- Use Fresh Ingredients: Fresh broccoli, onions, leeks, and garlic will give the best flavor. The fresher your ingredients, the better your soup will taste.
- Roast to Perfection: Ensure the vegetables are roasted until they are tender and slightly caramelized. This step is crucial for developing a deep, rich flavor.
- Blend Thoroughly: Blend the soup until it’s completely smooth for a silky texture. If you prefer a chunkier soup, you can blend less or use a potato masher instead.
- Season Well: Don’t forget to taste and adjust the seasoning before serving. The right amount of salt and pepper enhances all the other flavors.
- Make the Croutons Fresh: For the best texture, make the cheddar croutons fresh just before serving. This ensures they remain crunchy and the cheese is perfectly melted.
Common Questions
Q1: Can I Use Frozen Broccoli? A: Yes, you can use frozen broccoli if fresh is not available. However, fresh broccoli will provide a better texture and flavor.
Q2: How Do I Store Leftovers? A: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
Q3: Can I Freeze This Soup? A: Yes, this soup freezes well. Allow it to cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Q4: What Can I Use Instead of Cheddar Cheese? A: You can use other cheeses like Gruyère or Parmesan for the croutons. Each will give a different flavor profile but will be equally delicious.
Q5: How Can I Make This Soup Vegan? A: To make this soup vegan, use vegetable stock and replace the butter with olive oil. Skip the cheese or use a plant-based cheese for the croutons.
Roasted Broccoli Soup
Course: Appetizers, SoupsDifficulty: Medium4
servings20
minutes1
hour20
minutesIngredients
- For the Roasted Broccoli Soup:
3-4 broccoli heads, chopped into smaller pieces
1 large onion, chopped
1 garlic bulb, top removed
1 leek, halved and chopped
1 potato, peeled and cubed
3-4 cups vegetable stock (or chicken stock)
Chili flakes, to taste
Salt and pepper, to taste
Olive oil, for drizzling
- For the Cheddar Croutons:
1 baguette, sliced
1 block cheddar cheese, grated
Directions
- Preheat oven to 180°C (350°F).
- In a baking dish or tray, toss the broccoli, onion, garlic bulb, chili flakes, salt, pepper, and a generous drizzle of olive oil. Roast for about 1 hour, or until the vegetables are soft and slightly browned. Reserve a few broccoli pieces for garnish.
- In a pot, melt 2 tablespoons of butter over medium heat and add the chopped leeks. Cook until the leeks are soft and translucent.
- Add the cubed potato, roasted vegetables, squeezed roasted garlic, and stock to the pot. Cover and bring to a boil. Continue cooking until the potato cubes are fork-tender.
- While the soup is cooking, prepare the croutons. Arrange the baguette slices in a single layer on a lined baking tray and sprinkle with grated cheddar cheese. Broil for 5-10 minutes, or until the croutons are golden and the cheese is melted.
- Once the vegetables are cooked, blend the soup until smooth. Adjust seasoning with salt and pepper to taste.
- Serve the soup hot, garnished with the reserved roasted broccoli pieces, and accompanied by the cheddar croutons.
