Healthy Broccoli Soup with Potato Croutons
This Healthy Broccoli Soup is fresh, flavorful, and surprisingly creamy - without cream. A blend of broccoli, leeks, garlic, and ginger gives it depth, while milk adds just the right amount of richness. And, a splash of soy sauce enhances the flavor without extra salt. It’s easy to make, vegetarian and finished with crispy sweet potato croutons, red onion, and Parmesan for the perfect balance of texture and taste. Easy, satisfying, and anything but ordinary!
Servings: 4 to 6 servings
Calories: 313kcal
Ingredients
See gluten-free adaptations in the Notes section at the bottom of the recipe.
Potato Croutons
- 1 large sweet potato or 2 medium Yukon Golds, peeled and cut into 1/2-inch cubes
- Kosher salt
- Paprika
- 1 tablespoon extra virgin olive oil
Healthy Broccoli Soup
- 2 tablespoons extra virgin olive oil
- 1 teaspoon chopped garlic
- 1 medium leek rinsed and chopped (white and light green parts)
- 3 to 4 teaspoons ginger grated
- 1 1/2 pounds broccoli stalks thinly sliced and florets cut into smaller pieces
- 2 cups vegetable broth I prefer Better Than Bouillon concentrate mixed with water
- 1 3/4 cups milk whole or 2%
- 4 teaspoons soy sauce preferably low sodium
- Kosher salt to taste
- Fresh ground pepper to taste
- Chopped red onion for garnish
- Grated Parmesan cheese for garnish
Instructions
Potato Croutons
- Preheat oven to 425 degrees.
- Place chopped potatoes in a rimmed baking pan. Sprinkle with kosher salt and paprika; drizzle with olive oil. Toss the cubes to coat evenly with the seasonings and oil.
- Roast for 10 minutes. Stir; continue roasting until crispy and golden brown, another 12 to 15 minutes.
- Remove from oven and set on paper towel to drain and crisp up.?
Healthy Broccoli Soup
- In a large saucepan, heat the olive oil over medium-low heat. Add the garlic and leek and cook, stirring occasionally, until soft - around 8 minutes.
- Add the ginger, broccoli, and vegetable broth; bring to a boil. Reduce heat and simmer, covered, until the broccoli is tender when poked with a fork, around 15 minutes. Remove from heat, uncover, and let cool for 2 to 3 minutes.
- Purée mixture with an immersion blender, or transfer to a blender and purée. If using a blender, return purée to saucepan.
- Stir in milk and soy sauce. Season to taste with salt and pepper. Bring to a simmer over medium-low heat for around 5 minutes to heat through and thicken a bit.
- Spoon into bowls and garnish with potato croutons, chopped red onion, and Parmesan cheese.
Notes
Make ahead: the soup can be cooked up to 2 days ahead, cooled, covered and refrigerated. Reheat in a saucepan over medium heat.
Gluten free: Use gluten-free olive oil spray, vegetable broth, and tamari soy sauce.
Nutrition
Calories: 313kcal | Carbohydrates: 39g | Protein: 11g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 13mg | Sodium: 954mg | Potassium: 1046mg | Fiber: 7g | Sugar: 14g | Vitamin A: 13913IU | Vitamin C: 157mg | Calcium: 253mg | Iron: 2mg