When the chill of winter begins to creep in, I find myself craving heartwarming bowls of comfort. The vibrant green of fresh broccoli, roasted to perfection, becomes the star of my kitchen. Recently, as I rummaged through my pantry, I discovered a forgotten stash of spices, including my beloved za’atar. This little serendipity inspired me to create Roasted Broccoli Soup with Melted Cheddar Croutons—an unexpectedly delightful combination that promises both health and indulgence.
Each spoonful of this creamy soup is an embrace, blending the earthy flavor of roasted broccoli with a zesty pop of lemon. And let’s not overlook the crowning glory—a crisp, cheesy crouton that melts in your mouth, turning simple soup into a feast. Whether you’re looking to impress guests or simply treat yourself to a gourmet meal at home, this recipe offers the perfect balance of ease and elegance. Let’s dive into the details and create a dish that your taste buds will thank you for!
Why will you love Roasted Broccoli Soup with Melted Cheddar Croutons?
Hearty warmth: This recipe is a cozy hug in a bowl, perfect for chilly days.
Flavor explosion: The roasted broccoli and za’atar create a deliciously unforgettable taste.
Easy preparation: You can whip this up in just 45 minutes, making it a weeknight winner!
Impressive presentation: The melted cheddar croutons add a gourmet touch that’s sure to impress.
Healthy indulgence: Embrace comfort food without the guilt—this dish packs in the nutrients!
For more delightful soups, check out my collection of satisfying soup recipes.
Roasted Broccoli Soup with Melted Cheddar Croutons Ingredients
For the Soup
• Broccoli – 2 ½ lbs, whole stalks trimmed; this vibrant vegetable provides essential vitamins and a flavorful base.
• Olive oil – as needed; use a high-quality olive oil for enhanced flavor during roasting.
• Kosher salt – to taste; this seasoning elevates all the flavors in your soup.
• Freshly cracked black pepper – to taste; adds warmth and complexity.
• Onion – 1 large, diced; this aromatic brings depth and sweetness to the soup.
• Leek – 1 large, thinly sliced; offers a mild, sophisticated flavor that complements the broccoli.
• Garlic – 8 cloves, chopped; infuses the soup with its rich and fragrant notes.
• Za’atar spice blend – 1 tbsp; this Middle Eastern spice mix adds an unexpected flair that enhances the roasted flavors.
• Chicken (or vegetable) stock – 1 ½ qts; the base of your soup, enriching its taste and texture.
• Lemon zest – 1 tbsp; brightens the soup with a refreshing citrus kick.
• Lemon – 1 large, juiced; brings a tangy punch that balances the creaminess.
• Fresh spinach – 2 oz; adds a pop of color and extra nutrients.
• Heavy cream – 2 tbsp; for that velvety texture that makes every spoonful comforting.
• Minced chives – 2 tbsp; a lovely garnish that adds freshness and a slight onion flavor.
For the Cheddar Croutons
• Fresh grainy bread – 4 slices, about ½” thick; choose sturdy bread that can hold up to the toppings.
• Olive oil – as needed; drizzled on both sides for toasting and flavor.
• Sharp white cheddar cheese – 6 oz, shredded; this will melt beautifully, adding richness to the croutons.
• Za’atar spice blend – 1 tsp; a sprinkle over the cheese provides that extra wow factor.
These ingredients come together beautifully to create your Roasted Broccoli Soup with Melted Cheddar Croutons that promises a delightful culinary experience that warms the soul!
How to Make Roasted Broccoli Soup with Melted Cheddar Croutons
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Preheat the oven to 425°F. Start by dividing the broccoli stalks into florets and stems. Peel and dice the stems into ½-inch pieces. Spread the florets on a sheet pan, coat with olive oil, and season with salt and pepper. Roast for 20-25 minutes until slightly charred and tender.
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Cook the aromatics. In a large Dutch oven over medium heat, add ¼ cup of olive oil. Toss in the diced onions and sauté for about 5 minutes until they soften. Next, add the sliced leeks and continue cooking for another 5 minutes before stirring in the chopped garlic and za’atar for 30 seconds.
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Combine the diced broccoli stems and pour in the vegetable stock. Season with salt and black pepper, then bring to a boil. Reduce heat to medium-low, allowing the mixture to simmer for about 25 minutes until the broccoli stems are tender, stirring occasionally.
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Blend in the goodness. Add half of the roasted broccoli, the lemon zest, lemon juice, and fresh spinach to the pot. Stir until the spinach wilts. Work in batches, ladling the soup into a blender and blending for about 90 seconds until creamy. Pour it back into the pot and stir in the heavy cream, seasoning with salt to taste.
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Toast the croutons. Lay the sliced bread on a sheet pan and drizzle with olive oil on both sides. Toast in the oven for 5 minutes, then top each slice generously with shredded cheddar cheese and a sprinkle of za’atar. Switch the oven to high broil, watching closely, and bake until the cheese is melted and golden.
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Reheat the remaining roasted broccoli in the oven for a couple of minutes to warm through. Now it’s time to serve! Ladle the soup into bowls, top with a melted cheddar crouton, and a sprinkle of roasted broccoli. Garnish with minced chives and more black pepper for that finishing touch.
Optional: Serve with an extra drizzle of olive oil for added flavor.
Exact quantities are listed in the recipe card below.
Roasted Broccoli Soup with Melted Cheddar Croutons Variations
Feel free to customize this comforting dish and let your creativity shine through!
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Vegan Option: Swap out the heavy cream for coconut cream and replace cheese with nutritional yeast for a rich, dairy-free experience.
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Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños while sautéing the aromatics for a warm, heat-loving twist.
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Herb Infusion: Incorporate fresh herbs like thyme or basil in addition to the za’atar for a fragrant boost that elevates the whole soup.
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Nutty Crunch: Top your soup with toasted pine nuts or slivered almonds for a delightful contrast in texture and flavor.
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Creamy Delight: Use a dollop of sour cream or crème fraîche instead of heavy cream, adding a tangy zing to each serving.
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Root Vegetable Boost: Toss in diced carrots or sweet potatoes along with the broccoli stems for added sweetness and depth.
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Cheese Lover’s Treat: Experiment with different cheeses like Gruyere or Gouda on your croutons for a unique flavor profile that delights.
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Citrusy Twist: Add a splash of orange juice alongside the lemon for an unexpected fruity depth that brightens the palate.
Enjoy exploring these variations and making this delightful recipe uniquely yours!
Make Ahead Options
These Roasted Broccoli Soup with Melted Cheddar Croutons are perfect for meal prep enthusiasts! You can prepare the soup base up to 3 days in advance by cooking the broccoli stems and aromatics, then blending everything until creamy. Simply store it in an airtight container in the refrigerator. When you’re ready to enjoy the soup, reheat it gently on the stove, stirring in the heavy cream and lemon juice just before serving for that fresh flavor. As for the croutons, assemble them and store in the fridge for up to 24 hours. Just toast them in the oven when you’re ready to serve for that delightful melty texture, allowing you to savor a warm, comforting meal with minimal effort!
How to Store and Freeze Roasted Broccoli Soup with Melted Cheddar Croutons
Fridge: Store leftover soup in an airtight container for up to 3 days. Make sure it cools to room temperature before sealing to prevent condensation.
Freezer: For longer storage, freeze the soup in resealable freezer bags or airtight containers for up to 3 months. Remember to leave space for expansion.
Reheating: Thaw the frozen soup overnight in the fridge. Reheat gently on the stovetop over low heat, stirring frequently, and add a splash of stock or cream to restore creaminess.
Croutons: Assemble croutons fresh before serving for the best texture. Store leftover cheese in the fridge for up to 1 week, but it’s best to enjoy them fresh on the soup.
Helpful Tricks for Roasted Broccoli Soup
- Choosing Broccoli: Select fresh, vibrant broccoli with tight florets for the best flavor. Older broccoli can taste bitter and affect the soup’s quality.
- Roasting Technique: Ensure the broccoli florets are evenly spaced on the baking sheet to achieve that perfect char. Crowding can lead to steaming instead of roasting.
- Blending Smoothness: For a truly creamy consistency, blend in batches if necessary. Adding too much at once can result in uneven texture.
- Zesty Flavor Boost: Don’t skimp on the lemon zest and juice. These ingredients elevate your soup, balancing the richness beautifully.
- Cheese Toasting: Watch the croutons closely under the broiler to prevent burning. You want golden, bubbly cheese without the charcoal!
- Garnishing Goodness: Sprinkle additional za’atar over the finished dish for an extra layer of flavor in your Roasted Broccoli Soup with Melted Cheddar Croutons.
What to Serve with Roasted Broccoli Soup with Melted Cheddar Croutons?
Creating a delightful meal is all about harmony and balance. Pair this rich, creamy soup with sides that elevate its flavors and textures.
- Garlic Bread: A classic choice, warm, buttery garlic bread perfectly complements the soup’s richness, making each bite a savory delight.
- Crisp Garden Salad: A fresh salad with mixed greens and a zesty lemon vinaigrette adds brightness and crunch, creating a refreshing contrast.
- Quinoa Bowl: Fluffy quinoa topped with roasted veggies enhances the dish while being nutritious, providing a wholesome addition to your meal.
- Apple-Celery Slaw: The crisp, crunchy elements of apple and celery drizzled in a light dressing bring a delightful sweetness and freshness that balance the soup.
- Cheese Plate: Offer a selection of various cheeses and crackers to indulge in, allowing guests to nibble alongside the soup, enhancing the overall gourmet experience.
- Sangria: For a refreshing drink, consider a fruity sangria. Its sweetness and citrus notes harmonize beautifully with the earthy flavors of the soup.
Let these pairings turn your Roasted Broccoli Soup with Melted Cheddar Croutons into a full culinary experience that warms the heart!
Roasted Broccoli Soup with Melted Cheddar Croutons Recipe FAQs
How do I choose the best broccoli for the soup?
Absolutely! When selecting broccoli, look for vibrant green stalks with tight, firm florets. Avoid any that have yellowing or dark spots, as these can indicate age and bitterness in flavor. Fresh broccoli makes all the difference in this soup’s taste!
How can I store leftover soup?
You can keep any leftover soup in an airtight container in the fridge for up to 3 days. Make sure to let it cool to room temperature before sealing to avoid condensation, which can affect texture and flavor. When you’re ready to enjoy again, simply reheat on the stove until warm throughout.
Can I freeze the Roasted Broccoli Soup with Melted Cheddar Croutons?
Yes, indeed! To freeze, pour the cooled soup into resealable freezer bags or airtight containers, leaving room for expansion. It will keep well for up to 3 months. When you’re ready to use it, thaw the soup overnight in the refrigerator, then gently reheat it on the stovetop. To restore its creamy texture, add a splash of stock or cream as it warms.
What should I do if my soup is too thick?
If your soup turns out thicker than desired, don’t worry! Simply stir in warm chicken or vegetable stock gradually until you reach your preferred consistency. A splash of milk or cream can also work wonders to bring it back to a velvety texture, enhancing that comforting vibe!
Are there any dietary considerations for this recipe?
Great question! This soup is vegetarian-friendly, especially if you substitute the chicken stock with vegetable stock. If you have dairy allergies, use a plant-based cream and cheese alternative to keep the rich flavors while avoiding dairy products. Always check labels for any specific allergens, and feel free to adjust ingredients to suit personal preferences!
How can I achieve the best crouton texture?
For perfectly crispy croutons, make sure to toast the bread with olive oil until golden before adding cheese. After topping with cheese, switch to high broil, but keep a close watch to prevent burning! You want them melty and bubbly—a true delight atop the soup!
Creamy Roasted Broccoli Soup with Cheddar Croutons Delight
Ingredients
Equipment
Method
- Preheat the oven to 425°F. Divide broccoli stalks into florets and stems. Peel and dice the stems into ½-inch pieces. Spread florets on a sheet pan, coat with olive oil, and season with salt and pepper. Roast for 20-25 minutes until slightly charred and tender.
- In a large Dutch oven over medium heat, add ¼ cup of olive oil. Toss in diced onions and sauté for about 5 minutes until they soften. Add sliced leeks and continue cooking for another 5 minutes before stirring in chopped garlic and za’atar for 30 seconds.
- Combine diced broccoli stems and pour in the vegetable stock. Season with salt and black pepper, then bring to a boil. Reduce heat to medium-low, allowing the mixture to simmer for about 25 minutes until the broccoli stems are tender, stirring occasionally.
- Add half of the roasted broccoli, lemon zest, lemon juice, and fresh spinach to the pot. Stir until the spinach wilts. Work in batches, blending the soup until creamy. Pour it back into the pot and stir in the heavy cream, seasoning with salt to taste.
- Lay the sliced bread on a sheet pan, drizzle with olive oil on both sides, and toast in the oven for 5 minutes. Top with shredded cheddar cheese and a sprinkle of za’atar. Switch the oven to high broil, watching closely, and bake until the cheese is melted and golden.
- Reheat remaining roasted broccoli in the oven for a couple of minutes. Serve by ladling soup into bowls, topping with a melted cheddar crouton, and sprinking with minced chives and more black pepper.