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Vegetarian, Classics and bistro fare

Broccoli soup with cheese toasts

Broccoli soup with cheese toasts is a creamy soup for 4, ready in 35 minutes, very easy to make, for €1.30 per serving. The key is not overcooking the broccoli, eight to ten minutes is enough to keep its bright green color and avoid the strong smell that shows up when it cooks too long.

A good green broccoli soup, nice and creamy, that even skeptical kids end up finishing with their cheesy toasts.

Broccoli soup with cheese toasts
Total time
35 min
Difficulty
Very easy
Cost per person
€1.30
Calories per person
500 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring

This soup gets its bright green color and creamy texture from one simple move, blending the broccoli right after cooking, without waiting around. The potato adds body, the heavy cream rounds everything out, and a pinch of nutmeg quietly lifts the flavor without ever covering the taste of the broccoli itself.

It's the kind of soup you make on a weeknight when vegetables need to happen without an argument. The cheesy toasted bread changes everything, turning a simple broccoli soup into a proper comforting meal, the one that even skeptical kids end up asking for.

The ingredients

4 people

Fruits and vegetables

  • Broccoli 800 g
  • Potatoes 250 g
  • Onion 1

Pantry

  • Vegetable brothoften in the pantry 80 cl
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 5 cl
  • Shredded Swiss cheese 100 g
  • Butter 20 g

Bakery

  • Country bread 8 slices

Allergens Lactose, Gluten

The step by step recipe

  1. Separate the broccoli into florets, peel the stems and cut them into cubes, peel the potatoes.

    The stem is the sweetest part, don't throw it away.

  2. Sweat the onion in the butter, add the potatoes and broth, cook for ten minutes. 10 min

    Add the broccoli last to keep the color.

  3. Add the broccoli and continue cooking, then blend with the cream and nutmeg. 10 min

    Blend right away, the color stays nice and green.

  4. Top the bread with the Swiss cheese and broil until golden. 5 min

    Rub a garlic clove over the warm bread for extra flavor.

  5. Serve the soup with the toasts, with a few turns of pepper.

    A few reserved cooked florets make a nice garnish.

Our tips to get it right

  • Drain the potatoes and broccoli well before blending if your soup seems too thin, then adjust with a splash of broth afterward.
  • Blend right in the pot off the heat to keep the warmth without extending the cooking time, that keeps the green color intact.
  • Watch the toasts closely under the broiler, the cheese browns within a couple minutes and burns just as fast.

The variations

  • Swap the Swiss cheese for Gruyere or aged cheddar on the toasts for a sharper flavor.
  • For a dairy free version, use a plant based cream and plant based shredded cheese, the rest of the recipe stays the same.
  • For kids in a hurry, blend the soup completely smooth with no lumps and cut the toasts into small triangles for easy dipping.

What to serve it with

  • A green salad with vinaigrette
  • Soft boiled eggs on the side
  • A glass of cold lemon water

Storage

The soup keeps for 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months, just leave out the cream and stir it in when reheating. Warm it gently in a pot, stirring often, and make the toasts fresh right before serving.

Questions about this dish

Can you use something other than heavy cream?

Yes, whole milk or a plant based cream both work for a lighter version. The soup will be a bit less rich but still tastes great.

Should you cook the broccoli stems along with the florets?

Yes, the peeled and diced stems are actually the sweetest part of the vegetable. Don't throw them away, they add depth to the soup.

Can you make the soup ahead of time?

Yes, you can make it the day before and reheat it gently before serving. Make the toasts right before eating so they stay crisp.

How do you keep the soup from turning a dull color?

Don't cook the broccoli longer than eight to ten minutes and blend it right away. Overcooking turns it yellow and gives it a stronger smell.

How long does it take to make a broccoli soup with cheese toasts?

Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a broccoli soup with cheese toasts?

About 500 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a broccoli soup with cheese toasts cost?

About €1.30 per serving, or €5.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, gluten. Always check the labels of the products you buy.

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