Broccoli Soup with Cheddar Toasts
A warm, creamy, vegetarian soup. This one is a kid pleaser!
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
Notes
Adapted from Martha Stewart Living circa 2007