Broccoli Cheddar Soup with Miso Garlic Croutons

Broccoli Cheddar Soup

with Miso Garlic Croutons

dinner

Blender Russet Potato Broccoli Chef's Choice Comfort Foods Quick and Easy Seasonal Menu Spring Recipes Winter Recipes <600 Calories Nut-Free American Soup Hearty Vegetables Root Vegetables Dinner
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
500
FAT
16g
CARBOHYDRATES
73g
PROTEIN
18g

MAIN INGREDIENTS

  1. 1 russet potato
  2. 1 broccoli crown
  3. 1 ancient grain roll
  4. 3 garlic cloves
  5. 3 tbsp vegan butter
  6. 1 tbsp white miso paste
  7. 1 onion
  8. 2 tbsp nutritional yeast
  9. 2 tsp vegetable broth concentrate
  10. 2 tbsp (4 tbsp) olive oil*
  11. Salt and pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition
  14. Directions for 4 servings indicated in parentheses
Allergens: soy, wheat
Nutrition

TOOLS

  • Blender
  • Medium skillet
  • 2 baking sheets
  • Large pot with lid

INSTRUCTIONS

1
Prepare the produce

Preheat the oven to 425°F. Peel and dice the russet potato(es). Roughly chop the broccoli florets into bite-size pieces. Add just ½ cup (1 cup) diced russet potato to a large pot, cover with 1 inch water, and add a pinch of salt. Bring to a boil and add just 2 cups (4 cups) chopped broccoli florets. Cover and cook until potatoes are fork-tender, 10 to 12 minutes. Drain and transfer boiled vegetables to a blender.

2
Roast the vegetables

Add remaining diced russet potato and remaining chopped broccoli florets to a baking sheet and toss with 1 tbsp (2 tbsp) olive oil and a pinch of salt and pepper. Roast until tender, 15 to 17 minutes.

3
Make the miso garlic croutons

Cut ancient grain roll(s) into ½ inch cubes. Peel and mince the garlic. Add just half the minced garlic, butter, and white miso paste to a large bowl and mix well. Add cubed ancient grain roll(s) and toss to coat. Transfer coated bread to a baking sheet and bake until golden brown, 10 to 12 minutes.

4
Cook the aromatics

Peel and dice the onion(s). Heat 1 tbsp (2 tbsp) olive oil in a medium skillet over medium-high heat. Add remaining minced garlic and diced onion. Cook until softened, 3 to 5 minutes.

5
Blend the soup

Transfer the sautéed aromatics to the blender with the boiled vegetables. Add nutritional yeast, vegetable broth concentrate, 1 cup (2 cups) water, 1 tsp (2 tsp) salt, and a pinch of pepper to the blender. Blend the broccoli cheddar soup until smooth. TIP: If necessary, blend the soup in batches. Vent blender (by removing the plastic center of the lid) and begin blending on low and finish on high to avoid splashing.

6
Serve

Divide the broccoli cheddar soup between bowls. Top with roasted potatoes and broccoli, and miso garlic croutons. Soup’s on!