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Broccoli Cheddar Soup with Miso Garlic Croutons
2 or 4 Serving Dinner

Broccoli Cheddar Soup

with Miso Garlic Croutons

Tags: <600 Calories, Nut-Free, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
500
FAT
16g
CARBOHYDRATES
73g
PROTEIN
18g

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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
Tools: Blender, Medium skillet, 2 baking sheets, Large pot with lid
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
500
FAT
16g
CARBOHYDRATES
73g
PROTEIN
18g

View Full Nutrition Label


Get Recipes Delivered

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!

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