Broccoli Soup with Garlic Croutons

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Soup
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Peel onion and chop finely. Clean and wash broccoli and cut into florets. Peel and dice the broccoli stalk. Heat 2 tablespoons of fat. Sauté the onions in it. Pour 3/4 liter of water, bring to the boil. Stir in the broth. Cover the broccoli and cook for about 8 minutes. After 4 minutes, lift out a few florets.
Dice the toast. Peel the garlic and cut into fine cubes. Heat 1 tablespoon of fat in a pan. Add the bread cubes and garlic and roast until golden brown.
Finely puree the broccoli in the broth and refine with crème fraîche. Season to taste with salt and pepper. Heat the broccoli florets in it. Arrange the soup in soup bowls and sprinkle with the croutons.
Great to freeze without croutons (lasts approx. 3 months) - for the croutons you can also use wholemeal or brown bread instead of toast.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.