Broccoli soup with cheddar toasts is a family favorite in my house. It is not as thick as your typical broccoli cheese soup since the cheese is not directly in the soup and no flour is used for thickening. Instead the cheddar toasts soak up the broth and create a delightfully soft “crouton” similar to a French onion soup. So delicious!
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I use my immersion blender to pulverize the broccoli into a consistency that is perfect for kids and picky eaters. I literally use my immersion blender at least once per week. It is a great way to sneak in those veggies, especially since broccoli is packed with vitamin C, vitamin K, and fiber.
The milk and cheese add protein and with bread, this soup is hearty enough to be a meal on its own. If you use an immersion blender, it comes together in less than 30 minutes, making this broccoli soup a perfect weeknight meal.
This a nice, warm, creamy vegetarian soup that you can easily adapt to make it vegan. Simply omit the milk and cheese and use plain toasts for dipping into the soup.
Broccoli Soup with Cheddar Toasts
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 medium onion diced
- 3 garlic cloves minced
- 2 bunches broccoli about 3 pounds stems and florets chopped into 1/2 inch pieces
- 7 cups low-sodium vegetable broth
- 1 cup whole milk
- 1/8 tsp cayenne pepper
- 2 oz extra sharp cheddar cheese grated (about 1/2 cup)
- 1 baguette cut into thin slices
- Salt and pepper to taste
Instructions
- Heat oil in a large pot over medium heat until the oil shimmers.
- Add onion and cook until soft about 5 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Add broth and turn the heat to medium-high and bring to a boil.
- Add broccoli florets and stems. Reduce heat and simmer uncovered until broccoli is tender, about 10 minutes.
- Remove from heat and use an immersion blender to blend until mostly smooth. Alternatively, let the soup cool for 10 minutes and then puree in a blender in batches then return to the soup pot.
- Stir in milk and cayenne.
- Heat broiler. Place the thin slices of baguette on a baking sheet and sprinkle the cheddar evenly between the slices. Toast under the broiler until the cheese is melted and the bread is golden brown 45-60 seconds.
- Ladle soup into bowls and top with the cheese toasts
