Community recipe
Creamy Broccoli-Apple Soup with Garlic Croutons
A cozy, velvety broccoli soup brightened with a little tart apple and finished with crunchy homemade garlic croutons. Cheddar adds familiar richness without masking the vegetables.
- Serves
- 4
- Prep
- 15 min
- Cook
- 35 min
- Difficulty
- easy
Get ready
Ingredients
- 120 g sourdough bread
- 2 garlic cloves
- 1 tbsp olive oil
- 1 yellow onion
- 1 tbsp olive oil
- 0.5 tsp kosher salt
- 1 lb broccoli
- 1 granny smith apple
- 4 cup low-sodium vegetable broth
- 0.25 tsp kosher salt
- 0.25 tsp ground black pepper
- 0.5 cup whole milk
- 1 cup shredded sharp cheddar cheese
- 1 tbsp lemon juice
Make it
Instructions
- 01
Toast the garlic croutons
Heat the oven to 400°F (205°C). Set out a rimmed baking sheet. Cut 120 g sourdough bread into ¾-inch cubes. Peel and finely mince 2 garlic cloves. Toss both on the sheet with 1 tbsp olive oil, spread into one layer, and bake for 9–11 minutes, tossing halfway, until crisp and golden. Set the sheet aside; turn off the oven. | Why: Toasting the cubes first gives them time to crisp while the soup cooks.
- 02
Soften the aromatics
While the cubes bake, peel and finely chop 1 yellow onion. Set a large, heavy pot over medium heat; add 1 tbsp olive oil, then the chopped onion and ½ tsp kosher salt. Cook for 7–8 minutes, stirring often, until soft and translucent but not browned. | Why: Gentle cooking builds a sweet base without bitter browned bits.
- 03
Simmer the broccoli and apple
Wash 1 lb broccoli and 1 Granny Smith apple. Trim the tough stem end, peel any woody stem, and cut the remainder into small, even pieces; peel, core, and dice the apple. Add both to the pot with 4 cups low-sodium vegetable broth, ¼ tsp kosher salt, and ¼ tsp ground black pepper. Raise the heat to medium-high and bring to a boil, then reduce to medium-low. Cover loosely and simmer 13–15 minutes, until the stem pieces and fruit crush easily against the side of the pot. | Why: Evenly sized pieces soften together, and the tart fruit balances the earthy soup.
- 04
Blend until creamy and finish the soup
Turn off the heat and let the pot stand 5 minutes. Carefully blend directly in the pot with an immersion blender until smooth, keeping the blade submerged. Stir in ½ cup whole milk and 1 cup shredded sharp cheddar cheese a handful at a time. Warm over low heat for 2–3 minutes, stirring, until melted and steaming but not boiling. Stir in 1 tbsp lemon juice; taste and adjust the seasoning if needed. | Why: Cooling before blending reduces splashes, and gentle heat keeps the finish silky.
- 05
Ladle and serve
Ladle the hot soup into 4 bowls. Scatter the crisp croutons over each bowl just before serving. | Why: Adding the topping at the table preserves its crunch.
