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🍽️ Creamy broccoli soup with crispy cheese toasts

248 kcal · 30 min · 4 servings

Ingredients

• 500 g broccoli florets
• 200 g floury potatoes
• 1 onion
• 20 g butter
• 1 l vegetable broth
• pepper (from a mill)
• salt
• 4 slices ciabatta
• 2 garlic cloves
• 4 slices cheddar
• 1 tbsp thyme

Instructions

1. 1. Turn on the grill function of your oven and preheat it.
2. 2. Wash the broccoli thoroughly and let it drain well.
3. 3. Peel the potatoes and wash them too.
4. 4. Cut the potatoes into small cubes.
5. 5. Peel the onion.
6. 6. Cut the onion into fine cubes.
7. 7. Melt the butter in a pot.
8. 8. Sauté the onion for one to two minutes in it.
9. 9. Wait until the onions become soft and translucent.
10. 10. Add the potatoes and broccoli.
11. 11. Sauté everything briefly.
12. 12. Deglaze the mixture with the broth.
13. 13. Let the soup simmer on medium heat for 20 to 25 minutes.
14. 14. After that, take out two tablespoons of the broccoli florets.
15. 15. Set them aside.
16. 16. Puree the rest of the soup finely smooth using a hand blender.
17. 17. Season it with pepper and salt to taste.
18. 18. Add the reserved broccoli florets back into the soup.
19. 19. Rub the bread slices with a peeled garlic clove.
20. 20. Top each piece with a slice of cheese.
21. 21. Sprinkle some thyme over it.
22. 22. Place the slices under the hot grill.
23. 23. Wait until the cheese is golden brown and crispy.
24. 24. Fill the soup into pre-warmed bowls.
25. 25. Place a cheese toast on each.
26. 26. Serve the dish.

Nutrition per serving

• kcal: 248
• Protein: 13 g · Fett/Fat: 11 g · Carbs: 23 g