Description
A creamy and nourishing pea and broccoli soup topped with crispy grilled cheese sandwich croutons — a fun, comforting twist on classic soup and toast, perfect for a wholesome lunch or light dinner.
Ingredients
Soup:
- 1 tbsp olive oil or butter
- 1 onion, diced
- 2 cups broccoli florets
- 1½ cups frozen peas
- 4 cups vegetable or chicken broth
- ½ cup cream or milk (optional)
- Salt and pepper, to taste
Grilled Cheese Croutons:
- 4 slices bread
- 4 slices cheddar or mozzarella cheese
- Butter, for spreading
Instructions
- Sauté Onion: Heat olive oil or butter in a pot over medium heat. Add the diced onion and sauté for about 3 minutes until softened and translucent.
- Add Vegetables and Broth: Add broccoli florets, frozen peas, and vegetable or chicken broth to the pot. Bring to a simmer and cook for 10 to 12 minutes until the vegetables are tender.
- Blend Soup: Using an immersion blender or a countertop blender, blend the soup until smooth and creamy. Stir in the cream or milk if using, and season with salt and pepper to taste.
- Prepare Grilled Cheese Croutons: Butter one side of each slice of bread. Place cheese slices between two bread pieces, buttered sides facing out. Cook the sandwiches in a skillet over medium heat until golden brown and cheese is melted, about 3-4 minutes per side.
- Cut and Serve: Cut the grilled cheese sandwiches into small crouton-sized pieces. Ladle the soup into bowls and top with the grilled cheese croutons. Serve immediately.
Notes
- Add spinach or kale to the soup for extra nutrients and flavor.
- Use dairy-free cheese and plant-based milk for a vegan-friendly version.
- Adjust seasoning with additional herbs like thyme or parsley for added depth.
- Leftover croutons can be stored in a sealed container for up to one day but are best served fresh.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Soup, Lunch
- Method: Stovetop
- Cuisine: American
