recipes straight to your inbox. Broccolini & Cheddar Soup with Crispy Prosciutto
Broccolini & Cheddar Soup with Crispy Prosciutto
Say hey to my new favorite soup: broccolini & cheddar soup with crispy prosciutto! We’re using 2 kinds of sharp cheddar here, and blending with roasted broccolini. Taking it one step further, we’re making (really quick!) crispy prosciutto in the oven for the absolutely perfect crunch.
Legit, this soup is insane.
Here’s what you’ll need
Roasted Broccolini
- Broccolini
- Olive oil
- Salt and pepper
For your Soup
- Butter
- Olive oil
- Onion
- Garlic cloves
- Thyme
- Vegetable broth
- Heavy cream
- White cheddar
- Sharp yellow cheddar
- Salt, pepper and sugar
- Vinegar
- Prosciutto
Step to make this recipe
Step 1
Preheat your oven to 400 degrees. On a sheet tray with parchment paper, lay out your prosciutto and crisp in the oven for 15-20 minutes until dark in color and crispy. Set aside.
Step 2
Prep and cut your broccolini in florets and lay on a sheet tray and roast with olive oil, salt and pepper for 15-20 minutes.
Step 3
While your prosciutto and broccolini are roasting, shred your cheeses and slice your onion and set aside.
Step 4
In a skillet or deep pot, heat up olive oil and butter, toss in your garlic, onions, salt, pepper and thyme and let that sweat out for 10-12 minutes.
Step 5
Add in your roasted broccolini and toss well to combine. (At this point, you can save a few pieces of broccolini to garnish your soup or make it chunky, but that’s optional!)
Step 6
Add in your vegetable broth and let simmer until all your vegetables are soft. Season with sugar, salt and pepper as needed.
Step 7
Once everything is soft, use an immersion blender or transfer to a blender and blend until smooth. Transfer back to your pot.
Step 8
On low heat, toss in your shredded cheese, heavy cream, dash of vinegar and salt and pepper. Adjust seasoning to taste.
Step 9
Pour in bowls. Top with cream, garnish of shredded cheese, pepper and broccolini to serve!
Tips & Tricks
Some substitutions
- If you can’t find broccolini, you can sub with regular broccoli
- If you want to make this vegetarian, you can remove the prosciutto (you can top with crispy croutons instead!)
To make this plant-based
To make this without any dairy, or meat, I would substitute the cheese with nut cheese shreds, coconut cream, plant butter (or remove) and omit the prosciutto!
Some ideas & inspiration to serve with this dish
-
Classic Caesar Salad
-
Harissa & Sumac Roasted Chicken with Tzatziki
-
Garlic Herb Roasted Chicken
-
Easy Homemade Focaccia
-
Honeynut Squash Risotto with Fontina and Sage
More soup recipes to check out
-
Heirloom Tomato Soup with Sesame Croutons
-
Creamy Potato Leek Soup
-
Lemon Chicken Orzo Soup
-
One Pot Curried Lentil Tomato Soup
-
Broccoli Soup with Crème Fraîche
-
Roasted Tomato Soup with Crispy Gruyère Toasts
Ingredients
Roasted Broccolini
- 2 heads broccolini, in florets remove bottom part of stems
- 2 tablespoons olive oil
- salt and pepper to taste
For Your Soup
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion roughly chopped
- 2 garlic cloves minced
- 1 sprig thyme
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1/2 cup white cheddar shredded
- 1/2 cup sharp yellow cheddar shredded
- salt, pepper and sugar to taste
- dash of vinegar to taste (we used sherry)
- 2 oz prosciutto, broccolini for garnish, pepper and cheese to top (optional)
Instructions
- Preheat your oven to 400 degrees. On a sheet tray with parchment paper, lay out your prosciutto and crisp in the oven for 15-20 minutes until dark in color and crispy. Set aside.
- Prep and cut your broccolini in florets and lay on a sheet tray and roast with olive oil, salt and pepper for 15-20 minutes.
- While your prosciutto and broccolini are roasting, shred your cheeses and slice your onion and set aside.
- In a skillet or deep pot, heat up olive oil and butter, toss in your garlic, onions, salt, pepper and thyme and let that sweat out for 10-12 minutes.
- Add in your roasted broccolini and toss well to combine. (At this point, you can save a few pieces of broccolini to garnish your soup or make it chunky, but that's optional!)
- Add in your vegetable broth and let simmer until all your vegetables are soft. Season with sugar, salt and pepper as needed.
- Once everything is soft, use an immersion blender or transfer to a blender and blend until smooth. Transfer back to your pot.
- On low heat, toss in your shredded cheese, heavy cream, dash of vinegar and salt and pepper. Adjust seasoning to taste.
- Pour in bowls. Top with cream, garnish of shredded cheese, your crispy prosciutto, pepper and broccolini to serve!
KEEP UP WITH US ON INSTAGRAM FOR MORE RECIPES AND SUBSCRIBE TO OUR NEWSLETTER!
Great soup but it turned out waaaaay too thin. Any tips to thicken it up after the fact? A rue or slurry?
Hi SJ! Thanks for your comment and feedback. This soup is intended to be a little bit more luscious and light over a creamy purée style soup! However, if you’re looking to thicken it up, you can adjust with more broccolini and less broth when blending. You can also add in more cheese to thicken it up as well, and more heavy cream. Additionally, yes, a rue when you start the soup with the onions and garlic could work here as well, however I personally haven’t tried this method yet for this soup! I hope this helps!
It looks delicious! You never mention in the recipe what to do with the proscuitto. It looks like it is just sprinkled on top? If you add it to the soup and stir it in, does it get limp or stay crispy?
Hi Diane! In step 1, we’ve crisped up the prosciutto in the oven and then topped it over the soup when serving! Let me know if you have any other questions.