Broccoli-Cheddar Soup with Sourdough Rye Croutons

Name: Broccoli-Cheddar Soup with Sourdough Rye Croutons
Yield: Makes 4 Servings
Ingredients: sea salt, ¼ tsp; garlic, 1 clove, pressed or minced; water or low-sodium vegetable broth or stock, 6 cups (48 fl oz/1.5 l); water or low-sodium vegetable broth or stock, 6 cups (48 fl oz/1.5 l); water or low-sodium vegetable broth or stock, 6 cups (48 fl oz/1.5 l); yellow potato, 1, peeled and diced; Cheddar cheese, preferably aged white, ½ cup (2 oz/60 g) shredded; Dijon mustard, 2 tsp; broccoli, 2½ lb (1.25 kg); sourdough rye bread, 1 cup (2 oz/60 g) ½-inch (12-mm) cubes; olive oil, 2 tsp plus 1 Tbsp; yellow onion, 1

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Healthy in a Hurry

By Karen Ansel and Charity Ferreira

Published 2012

About

This creamy, earthy soup is destined to become one of your favorite ways to eat broccoli. In the time it takes to toast homemade croutons, you can cook onions over low heat to mellow, golden softness while you finish the rest of your prep.

Ingredients

broccoli, 2½ lb (1.25 kg)
sourdough rye bread, 1 cup

Lunch
Soup
Vegetarian

Method

Preheat oven to 350°F (180°C).
Trim stems off broccoli and discard; chop florets coarsely. Set aside.
Put bread cubes on a baking sheet and toss with 2 teaspoons</