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Roasted Broccoli Soup with Melted Cheddar Croutons

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This Roasted Broccoli Soup with Melted Cheddar Croutons combines the earthy depth of roasted broccoli with aromatic za’atar spices and creamy textures. Topped with crispy, cheesy croutons, this comforting and flavorful soup is perfect for any occasion.

Ingredients

For the Soup:

2 ½ lbs broccoli (whole stalks), ends trimmed

Olive oil, as needed

Kosher salt

Freshly cracked black pepper

¼ cup olive oil

1 large onion, diced

1 large leek, thinly sliced

8 cloves garlic, chopped

1 tbsp za’atar spice blend

1 ½ qts chicken (or vegetable) stock

1 tbsp lemon zest

1 large lemon, juiced

2 oz fresh spinach

2 tbsp heavy cream

2 tbsp minced chives

For the Croutons:

4 slices fresh grainy bread, about ½” thick

Olive oil, as needed

6 oz sharp white cheddar cheese, shredded

1 tsp za’atar spice blend

Instructions

For the Soup:

  1. Roast the Broccoli: Preheat oven to 400°F (200°C). Place trimmed broccoli on a baking sheet, drizzle with olive oil, and season with kosher salt and freshly cracked black pepper. Roast for 20-25 minutes until tender and slightly browned. Set aside.

  2. Sauté the Aromatics: In a large pot, heat ¼ cup olive oil over medium heat. Add diced onion and sliced leek, sauté for 8-10 minutes until softened and translucent.

  3. Add Garlic and Za’atar: Add chopped garlic and za’atar spice blend. Stir for another minute, until fragrant and well combined.

  4. Simmer the Soup: Add roasted broccoli and stock to the pot. Bring to a simmer, cooking for 10-15 minutes to blend flavors.

  5. Blend the Soup: Use an immersion blender to blend until smooth and creamy. Alternatively, transfer to a blender in batches. Return soup to heat.

  6. Finish the Soup: Stir in lemon zest, lemon juice, spinach, and heavy cream. Simmer for 5 minutes until spinach wilts. Season with salt and pepper to taste.

  7. Garnish: Sprinkle with minced chives before serving.

For the Croutons:

  1. Prepare the Croutons: Preheat broiler. Brush bread slices with olive oil on both sides. Toast under the broiler for 2-3 minutes on each side until golden.

  2. Add the Cheese: Remove toasted bread, sprinkle with shredded cheddar, and broil for another 2-3 minutes until cheese is melted and bubbly.

  3. Season with Za’atar: Sprinkle croutons with za’atar spice blend for extra flavor.

  4. Serve: Serve the soup hot with a cheesy crouton on top or on the side for dipping.

Notes

Vegan Version: Replace heavy cream with coconut cream or cashew cream, and use dairy-free cheese for croutons.

Spicy Version: Add red pepper flakes or a chopped jalapeño when sautéing onions and leeks for extra heat.

More Vegetables: Add cauliflower, zucchini, or carrots to the soup for added flavor and nutrition.

No Croutons: For a lighter version, skip the croutons and top with roasted pumpkin seeds or nutritional yeast.

Find it online: https://justsosavory.com/roasted-broccoli-soup-with-melted-cheddar-croutons/