Broccoli Soup with Croutons

Broccoli Soup with Croutons Recipe

A delicious broccoli soup that is healthy suitable for the whole family
Yield: 4 – 6    Preparation Time: 35 Minutes    Cooking Time: 35 minutes
A vibrant broccoli soup thickened with potato and enhanced with plenty of butter.


3 heads of Broccoli
2 Potatoes cut into 1cm cubes
100g diced butter
1 liter chicken/vegetable stock
2 Onions chopped finely
1 leek chopped finely
2 tablespoons extra virgin Olive oil
Black pepper

For the croutons:
1 baguette, crusts removed and cubed
Extra virgin Olive oil

Recipe Instructions

Prepare the broccoli.
In a large saucepan of boiling salt water blanche the broccoli florets. Drain and add the florets (except a few) to a blender and blend until smooth. Add stock if the mixture is too dense. Cover with cling film so a crust does not form.

Over a medium heat in a large saucepan heat the oil. Add the onions and let them sweat covered for 5 minutes. Add the potatoes and the leek and cook until tender (5 – 7 minutes). Add the cubed broccoli and allow to sweat for another 2 – 3 minutes.
When all the vegetables are cooked pour in the stock and season. Bring the mixture to the boil and simmer on a low heat for 1 hour.

Liquidize the soup using an electric hand whisk. Sieve the soup after if you prefer it thinner.

To finish.
Return the soup to the stove and bring it to the boil. When boiling add the broccoli puree and stir continuously until mixed thoroughly. Season to taste and remove from the stove. Cover the soup to keep it warm until serving.

Make the croutons.
Add 6 – 8 tablespoons of olive oil to a frying pan on a medium heat. Add the bread cubes and fry for 4 – 5 minutes turning continuously until they are golden brown. Remove them from the oil and place them on a paper towel to drain any excess oil. Keep warm.

Make the garnish.
Heat the butter in a saucepan (leave 1 tablespoon for later use). Add the broccoli florets that you put aside earlier and cook for 2 – 3 minutes. Remove from the saucepan while they are still a little crisp and bright green. Shake off the excess butter.

To serve.
Place the florets in serving bowls and add the remaining butter. Pour the soup into the bowl and serve with croutons.