The Pioneer Woman Tasty Kitchen
Profile Photo

Broccoli Soup with Cheddar Chive Crostini

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Creamy, garlicky and healthy, this soup is light but filling and pairs well with the crunchy crostini.

Ingredients

  • FOR THE SOUP:
  • 2 heads Broccoli
  • 4 cups Low Sodium Chicken Broth
  • 1 whole Yellow Onion
  • 2 cloves Garlic
  • ½ cups Flour
  • 4 cups Low Fat Milk (1%)
  • ¼ Tablespoons Unsalted Butter
  • 1 Tablespoon Italian Seasoning
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Cayenne Pepper
  • 2 Tablespoons Ground Pepper
  • 1 Tablespoon Salt
  • FOR GARNISH:
  • 1 Tablespoon Nonfat Plain Greek Yogurt
  • FOR THE CROSTINI:
  • 1 whole Petite French Baguette, Cut Into 1/2 Inch Slices
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Garlic Powder
  • ½ cups Shredded Cheddar Cheese
  • 2 Tablespoons Chives, Finley Chopped

Preparation

1. Prepare the broccoli: Cut broccoli into bite sized pieces, discarding the extra stem. Place the florets in a large pot with half of the chicken broth. Place pot on medium high and cover. Steam broccoli until fork tender, about 15-20 minutes.

2. Meanwhile, roughly chop onion and garlic. Preheat oven to 400 F. Once broccoli is done, add onion and garlic into the pot and stir until combined. Take pot off heat and place it on the counter (with something underneath pot if needed). Take a hand blender (if you do not have one, get one—otherwise you have to put it in a blender and that is just a lot of work). Blend the broccoli onion mixture until no large chunks are left.

3. Place pot back on the heat on medium. Add the rest of the chicken broth and heat it up. Slowly add flour into the broth, whisking each time you add more. The heat from the burner will help dissolve the flour. Add the milk, butter, Italian seasoning, garlic powder, cayenne pepper, ground pepper and salt and cook until heated through and butter is melted.

4. Take pot off of the heat again and place it on the counter. Use a hand blender to thoroughly blend everything. Consistency should now be smooth with no chunks.

5. Place pot back on medium heat and let the soup simmer until thickened, about 10-15 minutes.

6. Meanwhile, assemble the crostini. Drizzle olive oil over the bread slices. Sprinkle garlic powder evenly over all of the slices. Add cheese evenly over each of the slices. Place them on a baking sheet and bake them in the heated oven until golden brown and crispy, about 10 minutes. Top with chives.

7. Serve soup with a dollop of Greek yogurt and crostini floating on top. Enjoy!

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Curried Coconut Carrot Soup
Profile Photo by Sabrina Russo in Soups
This soup is thick and creamy, plus completely gluten-free and vegan,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Brown Butter Potato Soup
Profile Photo by C. L. ( Cheryl ) "Cheffie Cooks" Wiser in Soups
Delicious soup worth the effort to prepare! Freezes well.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Brad’s Tomato Soup
Profile Photo by Bradley Nierenberg in Soups
Try my hearty and comforting tomato soup recipe with your favorite...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Soupy Rice with Vegetables and Egg (Pao Fan)
Profile Photo by Maggie @ Peppercorn and Chili in Soups
Soupy Rice is called Pao Fan in Chinese. It is a...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Curried Carrot Soup With Toasted Seeds
Profile Photo by Ribas with Love in Soups
This vegan and dairy-free carrot soup with curried spices and ginger...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy