Roasted Broccoli & Lemon Soup with Cheesy Croutons
A springtime soup??
Stay with me here, I promise it works and it’s delicious.
Of course we usually associate soup with winter. Big, hearty flavors. Dark colors. Lots of spices. It’s one of winter’s best comfort foods for a reason.
But this year, I’ve really been into spring soups as well.
Perhaps it’s because spring is typically reluctant to come to Maine. In any case, I want to introduce you to my new favorite, this Roasted Broccoli and Lemon Soup.
It’s light, bright, and perfect for spring.
It all starts with a bunch of fresh leeks, ever so briefly caramelized in a bath of fruity olive oil.
Plus broccoli. A lot of it, because it’s the very fact that broccoli is the driver that makes this soup so bright and lovely. Or perhaps it’s the burst of fresh lemon juice and zest. Or, ok, the homemade cheesy croutons…
Spoons up!
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Roasted Broccoli & Lemon Soup with Cheesy Croutons
2 ½ lbs. broccoli florets
olive oil, as needed
kosher salt
freshly cracked black pepper
¼ cup olive oil
1 onion, diced
1 large leek, thinly sliced*
8 cloves garlic, chopped
4 ½ cups vegetable stock
1 tbsp lemon zest
1 large lemon, juiced
2 oz fresh spinach
2 tbsp coconut cream or organic heavy cream
2 tbsp minced chives
For the croutons…
4 slices fresh grainy bread, cut into ½” thick chunks
olive oil, as needed
4 oz Parmesan cheese
1 tsp. garlic powder
Sea salt & pepper to taste
Preheat the oven to 425°F. Place the florets onto a sheet pan and drizzle with a generous coating of olive oil. Toss well and spread into an even layer. Season with salt and black pepper. Roast for 20 minutes until slightly charred and tender.
Meanwhile, heat a large Dutch oven (or heavy-bottomed pot) over medium heat. Add the ¼ cup of olive oil and the onions and cook for about 5 minutes until tender. Stir in the leeks and cook for another 5 minutes.
Pour in the vegetable stock and add the roasted broccoli florets (reserving 1 cup florets for garnish). Bring the liquid to a boil, reduce the heat to medium-low, and simmer for about 25 minutes until the broccoli is tender, stirring occasionally.
Add the lemon zest, lemon juice, and spinach. Stir until the spinach wilts. Ladle the soup into a blender and blend for 90 seconds until creamy, working in batches if needed. Transfer the soup back to the pot and stir in the cream. Season with salt to taste.
For the croutons, preheat the oven to 400 degrees. Mix the olive oil, Parmesan, salt, and garlic powder in a large bowl. Toss the bread (I prefer to use my hands to really get all the bread coated). Transfer to a baking sheet lined with parchment paper. Bake for 10-15 minutes, until golden brown and crispy. And now attempt not to eat them all hot off the pan. I dare you.
Serve the soup warm with cheesy croutons and roasted broccoli on top. Garnish with the chives and more black pepper to taste.