Spinach Broccoli Soup with Crispy Croutons - earthboundfarm

Spinach Broccoli Soup with Crispy Croutons

Servings: 4

| Active Time: 20 minutes

| Total Time: 45 minutes

Each spoonful brings the goodness of organic green vegetables, the crunch of croutons, and the freshness of parsley. It’s a perfect bowl to warm your soul and please your palate.


2 cups Earthbound Farm Broccoli Florets

4 cups Earthbound Farm Organic Baby Spinach , chopped

1 medium onion, finely chopped

2 cloves garlic, minced

4 cups vegetable or chicken broth

2 tablespoons olive oil

1/2 cup heavy cream (or a dairy-free alternative)

Salt and pepper to taste

1 cup croutons

parmesan cheese (optional, for garnish)

fresh parsley, for garnish


Heat the olive oil in a large soup pot over medium heat. Add the chopped onion and garlic, and sauté until the onion is soft and translucent, about 3-4 minutes.

Add the broccoli florets to the pot and continue to cook for another 5 minutes, stirring occasionally.

Pour in the vegetable or chicken broth, and bring the mixture to a boil. Reduce the heat to a simmer and cook until the broccoli is tender, approximately 15-20 minutes.

Stir in the chopped spinach and cook for an additional 3-4 minutes, allowing the spinach to wilt and become tender.

Use an immersion blender to purée the soup until it is smooth. If you don’t have an immersion blender, you can transfer the soup to a regular blender in batches, making sure to allow it to cool slightly first.

Return the puréed soup to the pot and stir in the heavy cream (or dairy-free alternative). Season the soup with salt and pepper to taste. Heat the soup for a few more minutes, stirring occasionally.

In a separate pan, lightly toast the croutons over medium heat until they become golden brown and crispy.

Serve the spinach broccoli soup in bowls, and top each bowl with a handful of crispy croutons and fresh parsley. If desired, garnish with grated Parmesan cheese for an extra layer of flavor.