This dill broccoli soup will make you love broccoli. Hearty and satisfying, it is loaded with fresh herbs and citrusy flavors. Garnish with honey halloumi croutons to complete the experience. Even picky eaters love it!
It’s soup season, and I’m always on the lookout for new soup ideas loaded with vegetables. This year, leek and potato soup together with ginger lime carrot soup have been our most made soups in our family. But recently, my 3-year-old has developed a new and surprising obsession around… broccoli! So when I saw her picking her own broccoli at the store and put it in our basket, I accepted right away and decided to make a broccoli soup.
I’ve long been obsessed with lemon roasted cauliflower and always wondered if the same concept could work with broccoli. So I tried and the result was exceptional, adding some very refreshing flavors to the earthy broccoli, while the herbal flavor of the dill ties the soup together. Served with halloumi croutons, this soup is surprising, audacious and absolutely delicious!
Dill broccoli soup in short
- Healthy, hearty and satisfying soup
- Loaded with antioxidants
- Refreshing, herbal and citrusy flavors
- Topped with halloumi croutons for a satisfying chewy bite
Key ingredients of this dill broccoli soup
- Broccoli. You can use both the broccoli florets and the stems for this soup recipe, so there is no waste.
- Potato. The recipe calls for one potato only, to add in thickness together with the broccoli. If you don’t have potatoes, you can skip it.
- Lemon. Roast it together with the broccoli, and do not forget to zest it beforehand to add more lemony flavors to the soup.
- Dill. It’s a key ingredient of the soup, bringing up some refreshing herbal flavors.
- Cream. It is what makes the broccoli soup smooth and creamy.
- Halloumi. This is not for the soup itself but rather used as croutons on top of the soup. It also adds some cheesy flavors that pair very well with broccoli.
Lemon-roasted broccoli + dill
The lemon-roasted broccoli is what makes this broccoli soup unique in flavors, with the addition of fresh dill.
If you’ve never roasted broccoli that way before, there’s nothing easier: simply combine broccoli with olive oil, salt and pepper, then spread out in a single layer onto a baking sheet lined with parchment paper. Add the lemon halves (previously zested, as you need the zest for later) and roast in the oven. About 10 minutes after, stir the broccoli and squeeze the lemons over the broccoli, using paper towel to prevent from burning yourself. Return to the oven and roast until broccoli is tender and slightly golden. It will smell amazing!
Useful tip! Make sure you use fresh dill rather than dried dill. Only the fresh one, chopped, will bring some unique and very refreshing flavors to the soup.
How to make halloumi croutons
Broccoli and cheese make a fantastic combo. Instead of using cheese in the soup, we top here the soup with some halloumi croutons that add a chewy bite to the soup and make it also more nourishing.
To make halloumi croutons, simply cube the halloumi into about ½ inch (1,3 cm) bites and sauté then in a frying pan placed over medium-high heat, with just a little bit of oil. If using too much oil, the halloumi will become soggy rather than crispy. At the very end, drizzle just a little bit of honey, then add the remaining lemon zest. It’s ready!
Other topping ideas and serving suggestions
This dill broccoli soup is perfect, simply topped with the honey halloumi croutons. But you can of course play with the toppings, and serve the soup with various toasts or sandwiches. Here are just a few ideas:
- Top with sesame seeds or with this savory granola
- Add some roasted chickpeas on top (see how to roast chickpeas here)
- Add a side of multiseed no-knead bread or homemade crackers
- Serve along with an avocado toast or a homemade sandwich of choice
More vegetable soup ideas:
- Roasted Cauliflower Soup with Sage
- Grandma’s Nourishing Lentil Soup
- Roasted Garlic Butternut Soup
- Thai Sweet Potato Soup
- Curried Red Lentil and Split Pea Soup
Dill Broccoli Soup with Honey Halloumi Croutons
- Prep Time: 30 mins
- Cook Time: 20 mins
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soups
- Diet: Vegetarian
This dill broccoli soup will make you love broccoli. Hearty and satisfying, it is loaded with fresh herbs and citrusy flavors. Garnish with honey halloumi croutons to complete the experience. Even picky eaters love it!
Ingredients
- 1 broccoli head (500g), stems diced, florets chopped
- 1 lemon, zested and juiced
- 2–3 Tablespoons olive oil, divided
- 1 medium yellow onion, peeled and chopped
- ½ teaspoon ground cumin
- 1 medium yellow potato, peeled and cubed
- 4 cups (1 L) vegetable broth, or more as needed
- 1 cup (250 ml) whipping cream
- Salt and freshly ground pepper
- 1–2 handfuls fresh dill, chopped
- 1 7-ounces block (200g) halloumi cheese, cubed
- 1 teaspoon honey
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Zest the lemon and keep the zest for later. Then, cut the lemon in half.
- Combine the broccoli in a large mixing bowl with salt, pepper and 1 to 2 Tablespoons olive oil. Transfer to the the prepared baking sheet, and add the lemon halves. Roast for about 15 minutes, or until broccoli is tender and slightly golden, stirring once or twice during the process. At mid-roasting, squeeze the lemon halves all over the broccoli (using paper towel to prevent from burning yourself), and return to the oven.
- Meanwhile, heat one Tablespoon olive oil in a large pot placed over medium heat. Once hot, add the onions and sauté until soft and translucent, stirring regularly. Season with cumin, salt, pepper, and stir well. Add the potatoes, vegetable broth, and cook until potatoes are fork-tender. Add the lemon-roasted broccoli, discarding the lemon halves, and cook for 2 more minutes.
- Using an immersion blender, blend all the vegetables until smooth, adding a little bit more broth or water if needed. Add the cream, fresh dill, half of the lemon zest, and blend again. Season with salt and pepper and stir well.
- For the halloumi cheese croutons, heat a drizzle of olive oil in a medium frying pan, placed over medium-high heat. Add the cubed halloumi and gently stir-fry on all sides, until slightly golden. Stir in the honey, the remaining lemon zest, and add the halloumi croutons to garnish the dill broccoli soup. Add more fresh dill for serving, and enjoy!
Did you make this recipe?
Lastly, if you make this Dill Broccoli Soup with Honey Halloumi Croutons, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
