First off, HAPPY NEW YEAR! I wish you all a happy, healthy and successful new year! It’s a new year, a new start so I’m kicking off this new beginning with a healthy soup recipe – Roasted Broccoli Soup with Cheddar Croutons. Before you come for me and say cheddar is not healthy – everything is healthy if we consume it in moderation! Otherwise, you can omit the cheddar and this dish will be completely diary free.

This nourishing soup combines the deep flavors of roasted vegetables with the comfort of melted cheddar croutons. It’s a perfect balance of healthy and indulgent – proving that nutritious food can be incredibly delicious!

Why You’ll Love This Recipe

After experimenting with various broccoli soup recipes, I’ve found that roasting the vegetables first creates an incredible depth of flavor without relying on heavy cream. The potato provides natural creaminess, while the roasted garlic adds a subtle sweetness that transforms this simple soup into something special.

Key Ingredients and Substitutions

1. The roasted garlic: roasting your garlic low and slow brings out the sweetness of the garlic while mellowing out all sharp flavours.
2. Broccoli: the main vegetable in this soup is going to be the broccoli but you can also use broccolini, or a mixture of broccoli with cauliflower if that is what you have on hand. Cut florets evenly for consistent roasting and don’t throw away the stems (they are rich in fibre and nutrients!). Save a few roasted pieces for garnish.
3. Potato: We will also be using potato for its creaminess which makes this soup dairy free! Starchy potato preferred, such as Russet/Maris Piper.
4. Onion: to add extra sweetness to the soup.
5. Bread: get yourself a baguette, slice it up and into the broiler with grated cheddar. It goes amazing with the soup. Alternatives: Sourdough, Ciabatta, whole grain bread
6. Cheese: I used Sharp cheddar for its strong flavour. Alternatives: Gruyère, Comté, Plant-based cheese or you could omit it completely for dairy-free version.

Pro Tips for Perfect Soup

• Roasting: Line baking tray with parchment to prevent vegetables from sticking to your tray. Space vegetables evenly for even cooking, don’t overcrowd.
• Blend in batches if using standard blender. Start slow when blending.
• Add stock gradually for desired thickness

Storage and Make-Ahead

• Refrigerate up to 4 days
• Freeze up to 3 months
• Store croutons separately
• Reheat gently, adding stock if needed. Reheat croutons by placing it under the broiler until warmed through and crispy, remember to watch it otherwise they will burn!

Nutritional Benefits

• High in fiber
• Rich in vitamins C and K
• Good source of protein (with croutons)
• Antioxidants from roasted garlic
• Complex carbohydrates

Remember, healthy eating doesn’t mean sacrificing flavor – this soup proves that wholesome ingredients, properly prepared, can create something truly delicious that nourishes both body and soul. Perfect for starting the new year on a healthy note while still enjoying every bite!

Ingredients

Soup:

3-4 broccoli heads, chopped into smaller pieces
1 large onion, chopped
1 garlic bulb, top removed
1 leek, halved then chopped
1 potato, peeled and cubed
3-4 cups vegetable stock (or chicken stock)
chilli flakes

Cheddar Croutons:

1 baguette, sliced
1 block cheddar cheese

Method

1. Preheat oven to 180C/350F.
2. In a baking dish/tray, throw in your broccoli, onion, garlic, chilli flakes, salt, pepper and a generous drizzle of olive oil. Bake for around 1 hour or until the veggies are soft and slightly browned. Reserve a few broccoli pieces for garnish.
3. In a pot, melt 2 tbsp of butter and throw in the leeks. Sweat the leeks until they are soft and translucent.
4. Add into the pot the potato, roasted veggies, squeeze in the roasted garlic and stock. Cover and bring to a boil. Continue cooking until the potato cubes are fork-tender.
5. Meanwhile, prepare the croutons, Line the bread slices into a single layer on a lined baking tray and grate over with cheddar. Put it until the broil for roughly 5-10 minutes or until the croutons are golden.
6. Once all the veggies are cooked, blend up the soup until smooth. Season with salt and pepper to taste. Serve with cheddar croutons.