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Broccoli Soup with Croutons
Soup

Broccoli Soup with Croutons

This budget-friendly, vegan recipe includes homemade croutons that add major crunch to puréed soup. Enjoy this for lunch or as a light dinner.

Serves 4
Ready in 35 mins
Prep time 5 mins
Cooking time 30 mins
193 calories per serving

Ingredients

> 4 thin slices bread cut into 1/4-inch cubes
> 3 tbsp vegetable oil, divided
> 1 medium onion, chopped
> 3 celery stalks, thinly sliced
> 1 large head broccoli
> 3 cloves garlic, chopped
> 1 (32 oz) container low-sodium vegetable broth

Steps

1
Preheat oven to 400°F. In a medium bowl, toss the bread cubes with 1 tbsp oil and season with salt and pepper. Spread out on a parchment-lined sheet pan. Bake 8–10 min., until golden brown and crispy, stirring once halfway through. Remove from oven.
2
Meanwhile, in a large pot, heat remaining 2 tbsp oil on medium. Add the onion and celery. Season with salt. Cook 6–7 min., until vegetables begin to soften, stirring occasionally.
3
While onion cooks, cut the broccoli into small florets. Cut and remove peel from broccoli stems. Slice stems.
4
Add garlic to pot and cook 2 min., until golden, stirring often. Add broccoli florets and stems and broth. Partially cover and heat to a boil on high. Reduce heat and simmer 15 min., until broccoli is very tender.
5
With immersion blender, purée soup. Season with salt and pepper to taste. Serve soup topped with croutons.

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