Topped with homemade croutons, this creamy broccoli soup is a meal unto itself and ready in under an hour.
Topped with crisp homemade croutons, this rich and creamy broccoli soup is a meal unto itself. It’s perfect to ward off the evening chill, and it’s ready in under an hour.
What you’ll need to make Broccoli Soup
For the ingredients, you’ll need the basics, plus white wine and Gruyère, a nutty and earthy-tasting cheese from Switzerland. It is available at most large grocery stores, Whole Foods, or gourmet markets. Since the recipe only calls for a half cup of wine, I use a small bottle from a four-pack — they’re inexpensive and great to keep on hand for cooking.
How to make broccoli soup
Begin by chopping your vegetables. No need to chop them too finely since they all get puréed in the end.
Melt the butter in a large soup pot.
Cook the onion, garlic, carrots and celery until soft, about 5 minutes.
Add the white wine and cook until almost completely reduced.
Add the broccoli, chicken broth, salt and pepper.
Bring to a boil, then reduce the heat to low, cover and simmer for about 20 minutes.
Add the cream.
Then purée until smooth.
Gradually add the cheese, stirring until smooth. Add the nutmeg, then taste and adjust seasoning if necessary.
What you’ll need to make the croutons
While the soup is cooking, make the croutons. You’ll need bread cubes (preferably day old), butter, salt, and pepper.
How to make the croutons
Melt the butter in the microwave, then toss it with the bread cubes directly on the baking sheet. Sprinkle with a pinch of salt and pepper.
Bake for about 15 minutes, until the bread cubes are golden brown and crisp.
Ladle the soup into bowls and top with croutons. Enjoy!
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Per serving (6 servings) Calories: 414 Fat: 31g Saturated fat: 18g Carbohydrates: 22g Sugar: 6g Fiber: 3g Protein: 13g Sodium: 700mg Cholesterol: 95mg
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