Uncle Cheese Recipe Library

Broccoli-Spinach Soup

Silky broccoli-spinach soup with vinegar brightness, crispy roasted broccoli florets, and sourdough or ciabatta croutons for texture.

Yield: 10 servingsStation: HotSoupFood & Wine source

Broccoli-Spinach Soup with Crispy Broccoli Florets and Croutons

A clean, vegetable-forward soup with broccoli stems, florets, potato, baby spinach, red wine vinegar, and crisp roasted garnish.

Yield: 10 servings

Oven: 400°F

Simmer: About 30 min

Blend: 1–2 min/batch

Ingredients

Soup Base

  • 1/4 cup extra-virgin olive oil, plus 2 tablespoons divided for topping
  • 1 medium yellow onion, finely chopped
  • 2 large garlic cloves, sliced
  • Kosher salt, to taste
  • Black pepper, to taste
  • 2 cups chicken stock or broth
  • 2 cups water
  • One 8-ounce baking potato, peeled and cut into 1-inch pieces
  • 2 pounds broccoli, stems peeled and sliced, florets cut into 1/2-inch pieces
  • One 5-ounce package baby spinach
  • 1 tablespoon red wine vinegar

Crispy Topping

  • Reserved broccoli florets
  • 4 ounces sourdough or ciabatta bread, cut into 1/2-inch dice
  • 2 tablespoons extra-virgin olive oil, divided
  • Kosher salt and black pepper, to taste
  • Snipped chives, for garnish

Method

  1. Preheat oven to 400°F.
  2. In a large pot, heat 1/4 cup olive oil. Add onion and garlic; season with salt and pepper. Cook over moderate heat, stirring occasionally, until softened and just starting to brown, 6–8 minutes.
  3. Add 2 cups water, chicken stock, potato, broccoli stems, and two-thirds of the florets. Bring to a boil over high heat, then simmer over moderate heat, stirring occasionally, until potato and broccoli are very soft, about 30 minutes.
  4. Stir in spinach until wilted.
  5. Meanwhile, on one side of a large rimmed baking sheet, toss remaining broccoli florets with 1 tablespoon olive oil; season with salt and pepper. In a medium bowl, toss bread cubes with remaining 1 tablespoon olive oil; season with salt and pepper.
  6. Bake broccoli florets for 10 minutes. Spread bread on the other half of the baking sheet and bake about 10 minutes more, until florets and croutons are browned and crisp.
  7. Working in batches, puree soup in a blender until very smooth, 1–2 minutes per batch.
  8. Stir in red wine vinegar and adjust seasoning with salt and pepper.

Finish + Service

  • Ladle soup into bowls or hot soup containers.
  • Top each portion with crispy broccoli florets and croutons just before service.
  • Finish with snipped chives.
  • Make-ahead: Soup can be refrigerated overnight. Broccoli florets and croutons can be made early in the day and held at room temperature.
  • Production note: Keep crispy topping separate until service to protect texture.
  • Source: Food & Wine / Justin Chapple recipe, verified through accessible CBS and Punchfork mirrors because the direct Food & Wine page returned a Cloudflare block during capture.
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