Broccoli Soup With Croutons

Broccoli Soup With Croutons


Prep Time:  20 minutes
Cook Time:  40 minutes
Ready In:  minutes

Categories:  ,

Yields or Serves:  4

[Total: 1   Average: 5/5]

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
  1. Preheat oven to 400 degrees.
  2. Line baking sheet with parchment paper.
  3. 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.
  4. 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.
  5. Cut broccoli into small florets. Cut and remove peel from broccoli stems and slice stems.
  6. 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.
  7. With immersion blender purée soup. Add a bit more kosher salt and pepper if needed.
  8. Serve soup topped with croutons.
  9. Serves 4
  10. Prep Time: 20 Minutes Cook Time: 40 Minutes Total Time: 60 Minutes
  11. ©Tiny New York Kitchen © 2021 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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