Ingredients
Vegetables and Aromatics
- 1 pound broccoli florets
- 1/2 yellow onion, sliced into 1/2” wedges
- 1 head of garlic
Seasonings and Oils
- 2 tablespoons olive oil
- 1 teaspoon dry mustard powder
- 1 teaspoon nutritional yeast
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Pinch of cayenne pepper
Liquids
- 3 cups chicken broth
Greens and Cheese
- 1 1/2 cups baby spinach, packed
- 2 ounces shredded sharp cheddar cheese
- 1 ounce shredded parmesan cheese
Bread and Butter
- 2 slices sourdough bread
- 1-2 tablespoons butter
- 3 slices cheddar cheese
- ~1/4 cup grated parmesan cheese
Instructions
- Roasting the Vegetables: Preheat your oven to 425°F (220°C). On a large sheet pan, arrange the broccoli florets, yellow onion wedges, and whole head of garlic. Drizzle with olive oil and sprinkle with dry mustard powder, nutritional yeast, kosher salt, black pepper, and a pinch of cayenne. Toss to coat evenly. Roast in the oven for about 20-25 minutes until the vegetables are tender and beginning to brown.
- Preparing the Soup Base: Once the vegetables are roasted, squeeze the softened garlic cloves out of their skins and transfer all vegetables into a large pot. Add the chicken broth and bring to a simmer over medium heat.
- Blending the Soup: Use an immersion blender to blend the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the mixture to a blender in batches and puree until smooth, then return to the pot.
- Incorporating Greens and Cheese: Stir in the baby spinach, sharp cheddar, and shredded parmesan cheeses, allowing them to melt into the hot soup. Adjust seasoning with additional salt, pepper, or cayenne as desired.
- Preparing the Grilled Cheese Croutons: Butter one side of each sourdough slice. On the unbuttered side, place slices of cheddar cheese. Cook the sandwiches in a skillet over medium heat until the bread is golden and the cheese has melted, about 3-4 minutes per side. Once cooked, cut the sandwiches into bite-sized croutons and sprinkle with grated parmesan cheese.
- Serving: Ladle the soup into bowls and top with the grilled cheese croutons for a delicious crunchy contrast. Serve immediately and enjoy your warm, cheesy meal.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- You can use any bread you prefer for the grilled cheese croutons, such as multigrain or white bread.
- Adjust the amount of cayenne pepper based on your desired spice level.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The soup can be frozen for up to 2 months; thaw before reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
