Cozy Broccoli Cheddar Soup Toasts- No Spoons Needed

Name: Cozy Broccoli Cheddar Soup Toasts - No Spoons Needed
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10 toasts
Ingredients: 1 large loaf French table bread, cut into 10 slices, 1/2 to 1-inch thick; 10 tablespoons olive oil; 3/4 cup water; 1/3 cup water, divided; 2 large broccoli crowns (1 3/4 pounds total), cut into small florets and 1/4 to 1/2-inch chunks of stems (about 8 cups total); 1 1/2 teaspoons freshly ground black pepper, plus more to taste; 1/2 teaspoon salt, plus more to taste; 4 tablespoons unsalted butter; 1 (1-ounce) packet Lipton Onion Recipe Soup & Dip Mix; 10 deli slices cheddar cheese

Posted on January 6, 2026

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These Broccoli Cheddar Soup Toasts Are So Cozy, No Spoons Required, and that’s exactly why you’re going to fall head over heels for this recipe. Imagin extracte this: a rich, creamy, and deeply satisfying broccoli cheddar soup, but instead of needing a spoon, you get to slurp it up with a perfectly toasted, cheesy bread vessel. It’s comfort food elevated, a playful twist on a classic that transforms a familiar favorite into something truly special. We all love a good bowl of broccoli cheddar soup, right? It’s the ultimate hug in a mug, perfect for chilly evenings or when you just need a little edible sunshine. But what makes these broccoli cheddar soup toasts so utterly irresistible is the sheer genius of combining that luscious soup with a crispy, flavor-packed crouton-style base. It’s a textural marvel and a flavor explosion all in one bite, making every single mouthful an absolute delight.

Table of Contents

Ingredients:

1 large loaf French table bread, cut into 10 slices, 1/2 to 1-inch thick
10 tablespoons olive oil
3/4 cup water
1/3 cup water, divided
2 large broccoli crowns (1 3/4 pounds total), cut into small florets and 1/4 to 1/2-inch chunks of stems (about 8 cups total)
1 1/2 teaspoons freshly ground black pepper, plus more to taste
1/2 teaspoon salt, plus more to taste
4 tablespoons unsalted butter
1 (1-ounce) packet Lipton Onion Recipe Soup & Dip Mix
10 deli slices cheddar cheese

Prepare the Broccoli and Broth

Begin extract by getting your broccoli ready for the soup base. Wash the broccoli crowns thoroughly. You’ll want to separate them into florets and then chop the stems into small, manageable pieces, about 1/4 to 1/2 inch thick. Don’t discard the stems; they add a wonderful depth of flavor and texture to the soup. In a large pot or Dutch oven, combine the prepared broccoli florets and stems with 3/4 cup of water, 1 teaspoon of the black pepper, and 1/4 teaspoon of the salt. Bring this mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 10 to 12 minutes. You want the broccoli to become tender enough to blend smoothly but not so mushy that it loses all its vibrant green color.

Create the Creamy Broccoli Base

Now it’s time to transform the cooked broccoli into a luscious soup base. Carefully transfer the cooked broccoli and the cooking liquid from the pot into a blender. Be cautious, as hot liquids can expand. If your blender has a venting lid, remove the small cap and cover the opening with a folded kitchen towel to allow steam to escape while preventing splatters. Add the unsalted butter and the Lipton Onion Recipe Soup & Dip Mix to the blender. Blend until the mixture is completely smooth and creamy. If you prefer a thinner consistency, you can add a tablespoon or two of the remaining 1/3 cup of water at this stage until you reach your desired texture. Pour the blended soup back into the pot and stir in the remaining 1/4 cup of water. Season with the remaining 1/2 teaspoon of black pepper and 1/4 teaspoon of salt, tasting and adjusting as needed. You can also add a pinch more salt or pepper if you feel it needs it. Gently heat the soup over low heat, stirring occasionally, but do not let it boil.

Toast the French Bread

While the soup is warming, prepare your French bread toasts, which will serve as the edible vessels for our cozy soup. Arrange the 10 slices of French table bread on a baking sheet. Drizzle each slice generously with olive oil, using about 1 tablespoon of olive oil per slice. Ensure both sides of the bread are coated for maximum crispness. You can use a pastry brush to spread the oil evenly. Preheat your oven to 400°F (200°C). Bake the bread slices for 5 to 7 minutes per side, or until they are golden brown and delightfully crunchy. Keep an eye on them to prevent burning, as French bread can toast quickly. The goal is a sturdy, golden base that can hold up to the warm soup.

Assemble the Broccoli Cheddar Soup Toasts

This is where the magic happens! Once your toasts are perfectly golden and crisp, and your soup is warm and fragrant, it’s time to assemble. Take one toasted bread slice and place it on an oven-safe plate or directly on a baking sheet if you plan to broil them. Ladle a generous portion of the warm, creamy broccoli cheddar soup directly onto the center of each toast. Don’t overload it; you want enough to be satisfying but not so much that it overflows and makes the toast soggy. Immediately after adding the soup, top each toast with one slice of cheddar cheese. The heat from the soupgin extractll begin to melt the cheese, creating that irresistible, gooey layer we all love.

Melt the Cheese to Perfection

For that final touch of cheesy goodness, you have a couple of options to melt the cheddar cheese. If your oven is still on from toasting the bread, you can place the assembled toasts back onto a baking sheet and into the oven for about 2 to 3 minutes, or until the cheese is fully melted and bubbly. Alternatively, if you have a broiler setting on your oven, you can place the toasts under the broiler for 1 to 2 minutes, watching them very closely, until the cheese is melted and lightly browned in spots. Keep a close watch to prevent the cheese from burning. The goal is perfectly melted, slightly browned cheese that blankets the warm soup on your toasty bread. Once the cheese is melted, carefully remove the toasts from the oven or broiler. Let them sit for just a minute before serving to allow the cheese to set slightly.

Conclusion:

And there you have it! You’ve successfully created a batch of these wonderfully cozy and satisfying Broccoli Cheddar Soup Toasts. This recipe is truly a testament to how simple ingredients can come together to form something incredibly comforting and delicious, perfect for a chilly evening or a hearty lunch. The creamy broccoli cheddar soup, slathered generously over perfectly toasted bread, offers a delightful textural contrast and a burst of cheesy, savory flavor. Don’t be afraid to get creative with your garnishes! A sprinkle of extra cheddar, some crispy beef bacon bits, or even a touch of chives can elevate these toasts even further. Serve them as a light meal on their own, or pair them with a crisp side salad for a more complete dining experience. We hope you enjoy every last bite of these spoon-free delights!

Frequently Asked Questions:

Can I make the broccoli cheddar soup ahead of time?

Absolutely! The broccoli cheddar soup base can be made up to two days in advance and stored in an airtight container in the refrigerator. Simply reheat it gently on the stovetop or in the microwave before assembling your toasts.

What kind of bread is best for these Broccoli Cheddar Soup Toasts?

A sturdy, crusty bread works best as it can hold up to the soup without becoming too soggy. Sourdough, a good country loaf, or even a hearty whole wheat bread are excellent choices. You want something with a good chew and a satisfying toast.