Shredded Parmesan Croutons & Broccoli Soup

We won’t sugar coat it, this green soup is just a vehicle for cheesy, crunchy bread.

Serving Size

About 8 oz. soup


4 - 6

Shredded Parmesan Croutons with Broccoli Soup


Shredded Classic Parmesan
Sartori® Cheese

Classic Parmesan, shredded


½ cup Sartori® Shredded Classic Parmesan

1 Crusty Loaf of Bread, cubed 1-inch (about 4 cups)

½ cup Olive Oil


3 Tbsp. Olive Oil

2 Leeks, washed and thinly sliced

3 Garlic Cloves, chopped

2 tsp. Dijon Mustard

3 Tbsp. All-Purpose Flour

4 cups Chicken Stock

1 Broccoli Head, stems peeled and chopped; head cut into florets

1 (6 oz.) bag Fresh Spinach



Step 1

Preheat oven to 350 degrees.

Step 2

In a bowl, combine all ingredients and toss until each cube is covered in olive oil and cheese. Season to taste. Give it one more toss to combine.

Step 3

Pour bread onto sheet tray in one even layer—2 trays might be needed. Bake, shaking the sheet tray a few minutes in, until golden brown and cheese melts (about 10 minutes).


Step 1

In a stock pot over medium heat, sauté leeks and garlic in olive oil. Once translucent, stir in mustard and flour. While stirring, sauté 1-2 minutes.

Step 2

Slowly whisk in the stock to the pot until combined. Add broccoli, season and bring to a simmer. Reduce heat to low and partially cover until broccoli is tender (about 10 minutes). Stir in spinach, cook for a minute and remove pot from the heat.

Step 3

Using an immersion blender or standard blender, carefully purée soup. Season soup to taste. Serve garnished with croutons.