Creamy Broccoli Soup with Croutons

Creamy Broccoli Soup with Croutons
Photo by Frances Janisch


  • 0.5 cup(s) milk
  • 1 large onion
  • 2 large heads broccoli
  • Bite-size croutons
  • Salt and freshly ground pepper
  • 3 tablespoon(s) extra-virgin olive oil
  • 4 cup(s) water
  • + 3 more ingredients
    • 1 quart(s) low-sodium vegetable broth
    • 2 tablespoon(s) unsalted butter
    • 0.5 cup(s) heavy cream

Separate the broccoli stems from the heads. Measure out 3 cups of small florets and reserve. Coarsely chop the remaining broccoli. In a large pot, melt the butter in 1 tablespoon of the olive oil. Add the onion, cover and cook over low heat, stirring occasionally, until softened, about 5 minutes....

View full recipe at Food & Wine


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