DIRECTIONS
For the Soup:
Sauté the Vegetables:
Heat butter in a large pot over medium heat.
Add onion, red bell pepper, and mushrooms, cooking for 5–7 minutes until softened and golden.
Create a Base:
Stir in flour and cook for 1–2 minutes, stirring continuously to avoid lumps.
Add Liquid and Broccoli:
Slowly pour in the water or broth while stirring.
Add chopped broccoli and milk, seasoning with salt and black pepper.
Simmer and Blend:
Bring the soup to a gentle boil, reduce heat, and simmer for 10 minutes until broccoli is tender.
Use an immersion blender for a creamy texture, or leave it chunky for more bite.
For the Garlic Herb Bread:
Prepare the Bread:
Preheat the oven to 180°C (350°F).
Brush bread slices with olive oil and sprinkle with garlic powder, Italian herbs, and minced garlic.
Bake the Bread:
Place the bread slices on a baking sheet and bake for 10 minutes until crispy.
Add Toppings:
Remove from the oven, top with crumbled feta cheese, sliced tomatoes, and fresh dill or parsley.
Bake for another 5 minutes to melt the cheese slightly.
Serving Suggestions
Pair the Soup and Bread: Serve the creamy soup alongside warm, herbaceous bread for dipping.
Garnish the Soup: Add a dollop of sour cream or shredded cheese and drizzle with olive oil.
Complete the Meal: Serve with a side salad or a glass of white wine for an elegant touch.
Tips for Success
Choose Fresh Ingredients: Use fresh broccoli and mushrooms for the best flavor.
Enhance the Soup’s Creaminess: Add a splash of heavy cream if desired.
Make the Bread Crispy: For extra crunch, broil the bread for 1–2 minutes after adding toppings.
Customize Toppings: Swap feta for mozzarella, cheddar, or goat cheese to suit your taste.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Nutritional Information (Per Serving)
Calories: 280 kcal
Protein: 8 g
Fat: 12 g
Carbohydrates: 34 g
Fiber: 5 g
