Creamy Broccoli and Potato Soup with Crispy Croutons

Rich and velvety broccoli and potato puree soup is the perfect way to get maximum flavor and a delicate texture with minimal effort. Gently sautéed vegetables, chicken broth, and a careful blend with an immersion blender make the soup silky, while golden croutons add the crisp finish it needs.

Ingredients

• Broccoli — 1.1 lb | 500 g
• Potatoes — 4 small potatoes
• Onion — 1 onion
• Chicken broth — 1 1/4 cups | 300 ml
• Water — 3 cups | 700 ml
• Salt — to taste
• Vegetable bouillon (powder or cube) — to taste
• White bread — 1–2 slices
• Olive oil — 1–2 tbsp

Step-by-Step Recipe

1. Prepare the vegetables: peel the potatoes and cut them into small cubes, finely chop the onion, and separate the broccoli into florets; you can also peel and slice the stem if you like.
2. In a large pot over medium heat, lightly sauté the onion, potatoes, and broccoli, stirring, for 3–4 minutes until fragrant.
3. Pour in the chicken broth and water, then add salt and vegetable bouillon to taste. Bring to a boil, reduce the heat, and simmer for 15–20 minutes until the vegetables are completely tender.
4. Remove from the heat and blend the contents of the pot with an immersion blender until smooth and creamy. Adjust the texture with a little water or broth if needed, and season with more salt if necessary.
5. Croutons: cut the white bread into cubes, drizzle with olive oil, and quickly pan-fry over high heat until golden and crisp, 2–3 minutes.
6. Serve the soup hot, generously topped with the crispy croutons.

Nutritional Value per Serving

Calories	210 kcal
Protein	8 g
Fat	7 g
Carbohydrates	30 g
Fiber	6 g
Sodium	900 mg

Nutritional values are approximate and may vary depending on the products used.

Tips and Variations

• Texture: for a thicker soup, reduce the water by 1/2 to 2/3 cup | 100–150 ml; for a lighter soup, add hot water or broth after blending.
• Salt and broth: use vegetable broth instead of chicken broth if you want a meatless version.
• Croutons: any white bread or day-old baguette works well; a pinch of dried garlic is a nice addition.
• Storage: the puree soup keeps well in the refrigerator for up to 3 days; store the croutons separately in an airtight container.

FAQ

Can I replace the chicken broth?

Yes, use vegetable broth without hesitation — the flavor will stay full, and the soup will suit a meatless menu.

How do I make the soup even smoother and silkier?

Blend the soup longer with an immersion blender or use a stand blender, working in batches. Straining is not necessary.

Can I freeze the puree soup?

Yes, the soup can be frozen for 2–3 months in an airtight container. Thaw it in the refrigerator and reheat over low heat, adding a little water if needed.