Meal Prep/ Recipes/ Soup/ Vegetarian

Broccoli Asiago Soup


My soup creations are usually a result of leftovers in the fridge that I need to get rid of before spoiling. This soup du jour was due to an abundance of broccoli sitting in the bottom drawer and asiago cheese I was so sure was going to spoil sooner than later.

One of my favourite soup is cream of broccoli. Instead of adding cheddar and another cup of half and half. I just used some sharp asiago cheese to substitute for both ingredients. 2 in 1! I love it.

I barely needed to season this soup since the asiago was so pungent already. I LOVE smelly cheese!

This soup was extremely easy to make (minus the casualties in the kitchen – nicked my finger with my knife and splash liquid on myself). It pairs really well with fresh parmesan croutons, which was another leftover creation. I had some day old and half eaten french baguette lying around. Instead of tossing it out in the garbage, I chopped it up and popped it in the oven to toast

I couldn’t get enough of this soup!

Broccoli Asiago Soup

Print Recipe
Serves: 4 Cooking Time: 30 minutes


  • Soup:
  • 1 small Shallot (finely minced)
  • 1 1/2 cups Broccoli (roughly chopped into small bits)
  • 1/2 cup Asiago cheese (shredded)
  • 350 ml Chicken broth (or any broth will work). You made need more, depending on the consistency you like
  • 1/2 tsp grated nutmeg
  • salt and pepper to taste
  • Croutons:
  • 1/4 loaf of day old French baguette
  • 1/2 tbsp Olive oil
  • 1/4 cup freshly grated parmesan cheese



Soup: In a medium pot on med-high heat, saute shallots in some olive oil until tender and translucent


Add chopped broccoli and stir with the shallot


Add chicken broth until the broccoli is just covered and cook for 10 mins until the broccoli is soft. (You can start the croutons at this time, while you're waiting)


Lower the heat and let the soup cool a bit if you can. Blitz with the hand blender until it the consistency you like. I like mine rustic style and like seeing little chunks of the broccoli still in there.


Add shredded asiago cheese and stir continuously until the cheese has melted and blended well into the soup


Pour some into a bowl and top with croutons


Croutons: Preheat oven to 300F


Chop up the baguette into small bite size pieces


Place on a foil lined baking sheet and drizzle olive oil all over. Mix until all the croutons are covered in olive oil


Place in the oven and toast for 10 mins


After 10 mins, toss around so that the other side is also toasted. Toast for another 5 - 8 mins


After the 2nd time, turn your oven to broil and brown the croutons for about 2 mins until it's golden.


Serve with your soup


You'll need a hand blender

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