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Ingredients

Adjust Servings:
Yellow Onions – 2
Garlic – 4 cloves
Butter – 2 oz (60 g)
Paprika – ½ tsp
Salt – to taste
Ground Black Pepper – to taste
Broccoli – 1 ⅛ lb (500 g)
Potatoes – 1
Cheddar – 8 oz (230 g) Vegan
Bread – 7 oz (200 g)
Greek Yogurt – 3 ⅓ fl oz (100 ml)

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Broccoli Cheddar Soup With Cheesy Croutons

Broccoli Cheddar Soup With Cheesy Croutons

Features:
  • Healthy Food
  • Low-Calorie
  • Vegan
  • 40 min
  • Serves 4
  • Medium

Ingredients

Recipe

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Broccoli cheddar soup with cheesy croutons tugged at our culinary heartstrings! Firstly, it is incredibly satisfying, even though it does not feature any meat. Secondly, the soup is easy and quick to prepare.

This dish is ideal for diversifying your daily menu. Plus, the broccoli cheddar soup with cheesy croutons will especially appeal to those who watch their figures, as it is light and low-calorie. Perfect!

Steps

1
Done

Chop onions and garlic. Melt butter in a saucepan.

2
Done

Add onion, garlic, salt, and spices to the butter. Stir well and simmer for a couple of minutes.

3
Done

Cut broccoli into florets. Clean the broccoli stalks and cut them into small pieces as well.

4
Done

Peel and chop a potato. Add potato and ​​broccoli stalks to the onion and garlic mixture. Stir and cover with water. Season with salt and simmer for 25 minutes.

5
Done

Meanwhile, chop the broccoli florets and add ⅔ of them to the soup. Puree the soup with a blender. Next, add the remaining florets. Stir and cook for another 5 minutes.

6
Done

Grate cheddar on a coarse grater and add 6 oz (170 g) to the soup. Mix and add Greek yogurt. Stir thoroughly again.

7
Done

Slice bread and place the slices on a baking sheet. You can use a sliced ​​loaf or baguette. Sprinkle each piece of bread with the remaining cheese and paprika.

8
Done

Bake croutons for 5 minutes at 360 °F.

Broccoli cheddar soup is ready. Serve the fragrant dish with fresh croutons straight from the oven. It will make a rather original lunch. Bon appétit!

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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