Ingredients
2 tablespoons olive oil
1 ½ cups white onion, chopped
3 large garlic cloves, chopped
2 celery stalks, chopped
5 cups broccoli florets, save a few small florets for garnish
1 medium Yukon Gold potato (about 1 1/3 cups), chopped
4 cups Sprouts Brand Vegetable Broth
1 teaspoon salt
½ teaspoon black pepper
1 cup 2% milk (or whole milk)
2 cups cheddar cheese, grated
For Croutons:
4 large garlic cloves, minced
1 teaspoon dried oregano, crumbled
1 teaspoon dried thyme, crumbled
½ teaspoon salt
½ teaspoon black pepper
½ cup olive oil
6 slices Sprouts Brand Sour Dough Bread
Instructions
Heat oil in a large saucepan.
Add onion and cook for 5-7 minutes, until tender. Add garlic and cook for 1 minute.
Add celery, broccoli and potato. Cook for 2 minutes and stir in vegetable broth, salt and pepper. Cover and simmer for 20 minutes or until potato is soft.
Transfer to a blender and blend until smooth or blend with an immersion blender in the saucepan.
If blended in a blender, return soup to saucepan, add milk and stir in cheese until it melts. Serve. Garnish with small broccoli florets and croutons.
For Croutons:
Preheat oven to 350° F.
Combine garlic, oregano, thyme, salt, pepper and oil in a small saucepan over low medium heat. Bring to simmer for 5 minutes.
Cut out bread with a 2-inch shamrock cookie cutter. Cut any remaining bread in cubes.
Arrange shamrock cutout bread and cubes in one layer on a baking sheet. Brush with oil mixture on all sides. Bake for 12-14 minutes until gold and crispy. Serve as soup topping.