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Miso Roasted Broccoli Cheese Soup with Chili Crisp Croutons


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5 from 5 reviews

  • Author: Lisa Kitahara
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

This Miso Roasted Broccoli Cheese Soup recipe is an elevated take on the classic broccoli cheddar soup that begins by roasting the broccoli in a miso sauce for more flavour and then served with cheese chili crisp croutons. It’s creamy, cheesy and comes together under 1 hour. Vegan + gluten free options. 


Ingredients

Units Scale

Miso Roasted Vegetables

  • 1 large head (425450 g) broccoli, chopped
  • 1 cup (120-150 g) baby carrots or 2 medium carrots, chopped (120-150 g)
  • 1 medium (78 g) yellow onion, sliced
  • 2 tbsp (36 g) white miso paste
  • 2 tbsp water
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tbsp rice vinegar

Soup

  • 3 cloves garlic, minced
  • 4 tbsp butter
  • 4 tbsp all purpose flour
  • 2 cup vegetable broth
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1/4 tsp smoked paprika
  • 2 cups dairy free half and half or canned coconut milk
  • 2 cups vegan cheese or 1/2 cup nutritional yeast
  • 1 tbsp soy sauce
  • chili crisp croutons, for serving

Instructions

  1. Pre-heat oven to 400 F (200 C).
  2. Whisk together the miso paste and water. Whisk in the maple syrup, rice vinegar, oil. Toss broccoli, carrots and onions. 
  3. Bake for 15-17 minutes.
  4. Add the butter to a pot and cook the garlic for 2 minutes. Add the flour and cook for 1-2 minutes stirring constantly or until it becomes golden in colour. 
  5. Slowly pour in the broth, stirring as you pour. Add 2/3 of the vegetables back to the pot along with the paprika, salt and pepper. Note: I add in all the carrots and onions and reserve the broccoli just for a nicer colour and texture. 
  6. Bring to a boil, reduce heat to medium-low and simmer for 5 minutes. 
  7. Stir in half and half. Use an immersion blender and blend to desired consistency. 
  8. Melt in the cheese. Stir in soy sauce. Add remaining roasted vegetables. Gently simmer for another 5 minutes.
  9. Serve with chili crisp croutons and enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soups
  • Method: Stove top