Creamy broccoli soup with croutons — a warming autumn recipe

Creamy broccoli soup is one of autumn’s most beloved recipes: easy to prepare, nourishing and with a tempting green color. The combination of broccoli and potatoes gives it natural silkiness, with no need for much cream, while toasted croutons add the perfect crunch to every spoonful.

Ingredients — for 4 servings

• 600 g broccoli (one medium head)
• 2 medium potatoes
• 1 large onion
• 2 garlic cloves
• 800 ml vegetable stock (or water)
• 150 ml cooking cream
• 2 tablespoons olive oil (or 30 g butter)
• Salt, black pepper and a little nutmeg
• For the croutons: 2–3 slices of bread, olive oil, salt, oregano

Preparation steps

1. Clean the broccoli, separate the florets and wash well. Peel the potatoes and cut into cubes; chop the onion and garlic finely.
2. Heat the oil (or butter) in a pot and sauté the onion for 4–5 minutes until soft; add the garlic and cook for 1 more minute.
3. Add the broccoli and potatoes, stir for 2–3 minutes, then pour in the vegetable stock. Add salt and pepper.
4. Simmer with the lid on for about 15–20 minutes, until the vegetables are fully tender.
5. Blend the soup with a hand blender until silky smooth. Add the cooking cream and a little nutmeg; leave 2–3 minutes over low heat without boiling too much.
6. For the croutons: cut the bread into cubes, drizzle with olive oil, salt and oregano; bake at 180°C for 8–10 minutes until golden.
7. Serve the soup hot, with croutons on top and a swirl of cream.

Time and servings

Preparation time: 15 minutes. Cooking time: 25 minutes. Total: about 40 minutes. Servings: 4.