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Dill Broccoli Soup with Honey Halloumi Croutons

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This dill broccoli soup with honey halloumi croutons will make you love broccoli. Hearty and satisfying, it's loaded with refreshing flavors.
  • Author: Delphine Fortin
  • 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

Scale
  • 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

  1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Zest the lemon and keep the zest for later. Then, cut the lemon in half.
  3. 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.
  4. 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.
  5. 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.
  6. 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!

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