Creamy broccoli soup with crispy roasted garlic bread – easy recipe

Preparation method

• A quick note before we start: broccoli and carrots can be used either frozen or fresh, depending on what you have on hand. For the crispy bread, you can use regular sliced bread or baguettes — both work equally well. However, there are three key ingredients that truly make this recipe special and shouldn’t be skipped: the bacon, which adds depth and a slightly smoky flavor; the cheeses, which bring creaminess and richness; and the roasted garlic, which becomes sweet and mellow, completely transforming both the soup and the bread.
• We start by preparing the flavorful base of the soup. In a large pot, cook the bacon pieces over medium heat, without adding any oil, until they turn lightly golden and release their fat. Once cooked, remove the bacon onto a plate and set aside, keeping the remaining fat in the pot, which will give the soup a rich and savory flavor.
• In the same pot, add the cubed potatoes and sliced leek, stirring them well to coat them in the flavors left by the bacon. Sauté them for a few minutes until the leek becomes soft and slightly translucent, and the potatoes start to develop a light golden edge. This step helps develop the flavor and gives the soup a deeper, more balanced base.
  Next, add the broccoli and carrot mix straight from the freezer, and pour in enough chicken broth to fully cover the vegetables. Let everything simmer over medium heat until the vegetables are very tender and the potatoes can be easily pierced with a fork.
• Once the vegetables are tender, remove the pot from the heat and blend the soup using an immersion blender or in one or two batches until you achieve a smooth and silky texture. For extra creaminess and flavor, add the cooking cream and a few cloves of roasted garlic in the last batch, then season with salt and pepper to taste. The roasted garlic is the secret ingredient that adds a sweet, deep note without being overpowering.
• Pour the blended soup back into the pot and place it over low heat. Add the cheese mix and grated Parmesan, stirring constantly until they are fully melted and incorporated, turning the soup even creamier and richer. It’s important to keep the heat low at this stage to prevent the cream from separating and to achieve a perfectly smooth consistency.
• For the crispy bread, I used the roasted garlic that was already prepared. I mixed it with soft butter, a little chopped parsley, salt, and pepper until I got a fragrant, creamy paste. I spread this mixture over each slice of bread, placed the slices on a baking sheet lined with parchment paper, and then sprinkled the grated cheese on top.
• I placed the baking sheet in the oven for a few minutes, just long enough for the cheese to melt and form a golden, crispy crust while keeping the inside soft and infused with the roasted garlic flavor. The result was an irresistible bread, perfect alongside the creamy soup, adding a wonderful contrast of textures and flavors to each serving.
• Once the creamy soup is ready and the crispy buttered roasted garlic bread is golden from the oven, it’s time to serve. Ladle the hot soup into individual bowls, and sprinkle a few pieces of the crispy bacon or a dash of grated cheese on top for extra flavor and an appetizing presentation.
• I hope this creamy broccoli soup with bacon and cheeses, served alongside crispy buttered roasted garlic bread, brings you as much joy and satisfaction as it did to me in the kitchen. It’s a simple, comforting, and flavorful recipe, perfect for chilly days or those moments when you just want to treat yourself to something warm and delicious.