Description
A bold, comforting fusion of creamy broccoli cheese soup with a savory miso twist and crunchy, spicy chili crisp croutons.
Ingredients
Scale
- 4 cups broccoli florets
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 tablespoons white miso paste
- 4 cups vegetable broth
- 1 cup heavy cream
- 1½ cups sharp cheddar cheese, shredded
- Salt and black pepper to taste
- 2 cups crusty bread cubes
- 2 tablespoons chili crisp
- 2 tablespoons butter
Instructions
- Preheat oven to 425°F. Toss broccoli with 1 tablespoon olive oil, salt, and pepper. Roast for 20–25 minutes until browned and crispy.
- In a large pot, heat 1 tablespoon olive oil over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and cook another 1–2 minutes.
- Add roasted broccoli (reserve some for garnish), miso paste, and vegetable broth. Simmer for 10 minutes, then stir in cream.
- Blend the soup until smooth but slightly textured. Stir in cheddar cheese until melted. Season with salt and pepper.
- For croutons, toss bread cubes with melted butter and chili crisp. Bake at 400°F for 8–10 minutes until crispy.
- Serve soup hot, topped with reserved broccoli and chili crisp croutons.
Notes
- Don’t boil the soup after adding cheese to avoid splitting.
- Use coconut cream and dairy-free cheese for a vegan version.
- Chili crisp adds spice and texture—adjust amount to taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 5g
- Sodium: 880mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 60mg
Keywords: broccoli cheese soup, miso soup, chili crisp croutons, vegetarian comfort food, roasted broccoli soup