Broccoli and Cheese Soup with Pistachio-Crusted Par

Name: Broccoli and Cheese Soup with Pistachio-Crusted Parmesan Cheese Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons ( 1/4 stick) unsalted butter; 1 yellow onion, chopped; 2 garlic cloves, minced; 1 teaspoon fresh thyme; 4 yellow potatoes, peeled and cubed; 1 head fresh broccoli, chopped; 2 cups milk; 1 cup heavy cream; Sea salt and black pepper; 1 cup (4 ounces) shredded cheddar cheese; 1/2 cup chopped walnuts, for topping; Sour cream, for topping; Rustic bread, any kind you like, thickly sliced; 2 garlic cloves, sliced in half; 1/2 cup freshly grated Parmesan cheese; 1/2 cup finely chopped pistachios; Unsalted butter, for serving (optional)

Servings: persons

2 tablespoons ( 1/4 stick) unsalted butter
1 yellow onion, chopped
2 garlic cloves, minced
1 teaspoon fresh thyme
4 yellow potatoes, peeled and cubed
1 head fresh broccoli, chopped
2 cups milk
1 cup heavy cream
Sea salt and black pepper
1 cup (4 ounces) shredded cheddar cheese
1/2 cup chopped walnuts, for topping
Sour cream, for topping
Rustic bread, any kind you like, thickly sliced
2 garlic cloves, sliced in half
1/2 cup freshly grated Parmesan cheese
1/2 cup finely chopped pistachios
Unsalted butter, for serving (optional)

1
To make the soup, in a soup pot, melt butter over medium heat.
2
Add onion and saute until tender, about 5 minutes.
3
Add garlic, thyme, potatoes, and broccoli, and saute for another 5 minutes.
4
Add milk and heavy cream, and bring to a gentle boil.
5
Add salt and pepper to taste.
6
Reduce heat and simmer the soup for 15 minutes, until potatoes are soft.
7
Add cheese and continue to simmer for 2 minutes.
8
While soup is cooking, make the Pistachio-Crusted Bread.
9
Rub cut sides of halved garlic cloves over each piece of bread.
10
Top each piece with a handful of Parmesan cheese and pistachios.
11
Toast until browned, either in toaster oven or under a broiler.
12
If desired, serve bread with butter.
13
Puree soup mixture in a blender or food processor.
14
Serve hot with a sprinkling of walnuts and a small dollop of sour cream on top of each serving.
15
Serve with Pistachio-Crusted Bread.

899

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons ( 1/4 stick) unsalted butter, 1 yellow onion, chopped, 2 garlic cloves, minced, 1 teaspoon fresh thyme, and more.

Yes, Broccoli and Cheese Soup with Pistachio-Crusted Parmesan Cheese Bread falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Broccoli and Cheese Soup with Pistachio-Crusted Parmesan Cheese Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions