Description
Creamy Broccoli Soup with Garlic Croutons is a comforting, velvety soup made with tender broccoli and a rich, creamy base, topped with crunchy homemade garlic croutons. Perfect for chilly nights, lunch gatherings, or an elegant starter.
Ingredients
For the Soup
- 2 tbsp butter or olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups fresh broccoli florets
- 3 cups vegetable or chicken broth
- 1 cup heavy cream or half-and-half
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- ¼ tsp nutmeg (optional)
For the Garlic Croutons
- 2 cups cubed day-old bread
- 2 tbsp olive oil or melted butter
- 1 clove garlic, minced
- ¼ tsp salt
Instructions
- Sauté Onion: Heat butter or olive oil in a large pot over medium heat. Add diced onion and sauté for 4–5 minutes until softened and translucent.
- Add Garlic: Stir in minced garlic and cook for 30 seconds until fragrant.
- Cook Broccoli: Add broccoli florets and broth to the pot; bring to a boil.
- Simmer Soup: Reduce heat to low and simmer for 15 minutes until broccoli is tender.
- Blend Soup: Blend the soup until smooth using an immersion blender directly in the pot or transfer to a countertop blender carefully.
- Add Cream and Season: Stir in heavy cream, salt, black pepper, and nutmeg if using. Simmer for an additional 5 minutes to meld flavors.
- Prepare Garlic Croutons: Preheat the oven to 375°F (190°C). Toss bread cubes with olive oil, minced garlic, and salt.
- Bake Croutons: Spread the bread cubes on a baking sheet and bake for 10–12 minutes, until golden brown and crisp.
- Serve: Ladle soup into bowls and top each serving with crispy garlic croutons. Enjoy warm.
Notes
- For a lighter soup, substitute milk for cream.
- Add shredded cheddar cheese for extra richness.
- Store leftovers refrigerated for up to 3 days.
- Croutons can be made 2 days ahead and stored in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
