The Best Creamy Broccoli Soup (with Cheesy Toast)
Well- It is officially winter and I’m so excited to bring you another cosy recipe. Truth to be told, the colder months are some of my favourite times in the kitchen.
Food I create during this time serves as a catalyst for family togetherness. It usually means that we are all at home, huddled around the kitchen bench or dining table, enjoying a warm meal together. It’s not a time where we have a quick salad and sandwich type of meal and then rush off to play. Winter meals are slower and warmer, and they are feel-good (maybe except for our pants buttons – ha ha!)
Here is a recipe that is jam-packed with veggies. My husband and I enjoy this sans the kids. My kids absolutely love it, and I truly hope yours will too! It’s an all around crowd pleaser.
The cheesy toast served on the side elevates the meal. Don’t forget those- on any bread of your choice.
What you need:
2 tbs olive oil
2 leeks, white parts only, roughly chopped
2 celery stalks, roughly chopped
2 garlic cloves, chopped
2 large potatoes, roughly chopped
2 heads of broccoli, roughly chopped into florets
4 cups of veggie or chicken stock
40 g butter
Sour cream, extra olive oil and chives to serve
For the cheesy toasts:
1 cup of grated cheddar or gruyere cheese
1 tbs tomato sauce
1 tbs Worcestershire sauce
4 slices of bread of choice
Heat oil is a large saucepan over medium heat. Add leek, celery and garlic and stir until translucent. Add potato and broccoli. Add stock to cover all the veggies and simmer until very soft (about 20 minutes). Throw in the butter. Blend with a hand held blender until smooth. Season to taste.
Meanwhile, preheat the oven to 180 deg C. Combine cheese, sauces and egg into a bowl and season lightly. Spread onto bread and bake until golden and bubbling.
Cut the bread into fingers to serve.
Serve the soup with a spoon of sour cream, a generous pinch of chives and an extra drizzle of olive oil. Dip the bread into the soup for the best experience!