Sep 22, 2022
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Broccoli soup with croutons

Broccoli soup with croutons

With the onset of cold weather, I really want a warming, hearty and fragrant soup. The original addition in the form of croutons adds spice to this soup.

Broccoli soup with croutons: recipe


  • Broccoli – 600 g
  • Large chopped onion – 1 pc.
  • Large boiled potato, chopped – 1 pc.
  • Raw cashews – 1/4-1/2 cup
  • Peeled garlic – 2-4 cloves
  • Vegetable broth – 4 cups
  • Salt, black, red pepper – to taste
  • White bread – for croutons


  1. Place broccoli, onion, garlic and vegetable broth in a saucepan. Bring the broth to a boil, cover and reduce heat. Simmer over low heat until the broccoli is tender, about 8 minutes.
  2. Send half of the broccoli and broth to a blender with half of the potatoes and cashews. Beat until a homogeneous mass is obtained. Pour into another saucepan and repeat with the rest of the broccoli, potatoes, and cashews.
  3. Cover the soup with a lid and heat over low heat for 10 minutes. Add salt, freshly ground black pepper and a pinch of red pepper to taste.
  4. Cut the bread into cubes, cutting off the crusts. Fry in a dry frying pan or dry in the oven.

Serve soup with croutons.

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