Broccoli and Cheddar Soup with Croutons
 
 
Author:
Serves: 4
Ingredients
  • 2 tablespoons olive oil
  • 2 cups broccoli florets
  • 1 onion, roughly chopped
  • 2 garlic cloves, chopped
  • 1 quart vegetable or chicken stock (preferably homemade)
  • ½ grated cheddar cheese plus more for garnish
  • ½ tsp salt
  • fresh ground pepper
  • For the Croutons:
  • Sourdough bread (I uses gluten-free SRSLY)
  • ¼ cup olive oil
  • 1 tsp salt
Instructions
  1. Pre-heat oven to 375 degrees.
  2. Heat olive oil in a heavy soup pot over medium heat. Add onion and garlic and sauté until soft, about 5 minutes.
  3. Add broccoli florets and stir for another 2 minutes.
  4. Add stock and bring to boil, reduce to a simmer and let cook for about 10 minutes. Turn off heat and let cool.
  5. Meanwhile, line a baking sheet with parchment paper.
  6. Cut the bread into 1 inch slices and remove crust. Cut slices into 1 inch cubes and place on baking sheet. Drizzle olive oil and salt over bread pieces and toss to coat well using your hands.
  7. Place baking sheet in oven and cook for about 15 minutes until golden brown, shaking sheet half way through to flip croutons.
  8. Place the cooled soup into a high powered blender and mix until smooth. Pour into a clean pot, add cheese, salt and pepper.
  9. Ladle into soup bowls and top with grated cheese and croutons.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2015/11/30/broccoli-and-cheddar-soup-with-croutons/