Note: The Connecticut Media Group is not responsible for posts and comments written by non-staff members.

Broccoli Soup With Croutons

Broccoli Soup With Croutons

This comfort classic gets a lighter spin, making it easier to keep up with eating healthier.  Every part of the broccoli goes into this vegan soup along with homemade croutons that add a definite crunch.  Serve for lunch or as a light dinner. 


4 Bread Slices (Cut Into 1/4 Inch Cubes)

3 Tablespoons Vegetable Oil (Divided)

1 Medium Onion (Chopped)

3 Celery Stalks (Thinly Sliced)

1 Large Broccoli Head (Cut Into Small Florets)

4 Garlic Cloves (Chopped)

32 Ounces Vegetable Broth

1 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

Preheat oven to 400 degrees. 

Line baking sheet with parchment paper. 

In medium-size bowl toss bread cubes with 1 tablespoon oil.  Season with kosher salt and pepper. Spread out on prepared baking sheet.  Place in oven 8 to 10 minutes until golden brown and crispy.  Stir once halfway through.  Remove from oven and set aside. 

In large-size heavy pot heat remaining oil over a medium heat.  Add onion and celery.  Cook 7 minutes until vegetables being to soften.  Stir occasionally. 

Cut broccoli into small florets.  Cut and remove peel from broccoli stems and slice stems. 

Add garlic to pot and cook 2 minutes.  Stir often.  Add broccoli florets, stems, and vegetable broth.  Partially cover pot and turn heat on high.  Bring to a boil.  Reduce heat and simmer 20 minutes until broccoli is very tender. 

With immersion blender purée soup.  Add a bit more kosher salt and pepper if needed. 

Serve soup topped with croutons. 

Serves 4

Prep Time:     20 Minutes

Cook Time:    40 Minutes

Total Time:    60 Minutes

©Tiny New York Kitchen © 2021 All Rights Reserved



Victoria Glavin Hart