Delicious Sides To Serve With Broccoli Cheese Soup

Broccoli cheese soup is a hearty and creamy dish that is perfect for cold weather. While it can be a meal on its own, serving it with a side dish can turn it into a more substantial and well-rounded meal. The right side can complement the soup's flavours and textures, enhancing your dining experience. So, what are some of the best sides to serve with broccoli cheese soup?

Potato and leek waffles

Ingredients

• 1 large russet potato
• 1 large leek, white and light green parts only
• 1/4 cup brown rice flour
• Vegetable oil
• Salt and pepper to taste
• Optional: shredded gouda cheese
• Optional: baking powder

Method

First, wash the potato and pierce with a fork. Microwave until soft, then scoop out the flesh and mash in a bowl. Set aside.

Next, heat some vegetable oil in a pan over medium heat and add the chopped leek. Cook until softened, then season with salt and pepper and add to the bowl with the potato. Whisk in milk and sour cream, followed by eggs and gouda cheese if using. Finally, whisk in the flour and baking powder if using. The batter should be thicker than pancake batter.

Heat a waffle iron and coat with non-stick spray. Pour the batter into the waffle iron and cook until lightly browned. Serve immediately for crisp waffles.

These waffles add a crispy texture and a new flavour profile to the broccoli cheese soup. The leeks provide a springy taste that will carry over to the denser cheese soup, adding a new dimension to the whole meal. They're also great for dipping, making the meal more playful and fun!

Baked potato wedges

Ingredients:

• 4 medium Russet potatoes, scrubbed and cut into eighths
• 1/4 cup olive oil
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 1/3 cup finely grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Method:

• Preheat your oven to 400°F and line a baking sheet with foil. If you want extra crispy wedges, you can also spray the foil with cooking spray.
• In a large bowl or a resealable gallon-sized bag, combine the olive oil, onion powder, garlic powder, smoked paprika, salt, pepper, and Parmesan cheese.
• Add the potato wedges and coat them evenly with the seasoning mixture. Make sure all the wedges are roughly the same size so they cook evenly.
• Spread the wedges in a single layer on the prepared baking sheet, making sure they don't overlap. This is important to ensure they get nice and crispy.
• Bake for about 35 minutes, or until they're golden brown and fork-tender. You can flip them halfway through the baking time to ensure even cooking.
• Sprinkle with chopped parsley and serve hot with your favourite dipping sauce, such as ketchup or ranch.

Tips and Variations:

• For the best results, use freshly grated Parmesan cheese.
• Keep the wedges in a single layer during baking to prevent steaming and ensure that crispy exterior.
• If you have any leftovers, you can reheat them in a 400°F oven until crisp again.
• Get creative with your seasonings! Try using Cajun spice, cayenne pepper, dried Italian seasoning, or chilli powder for a different flavour profile.

Roasted sweet potatoes

Ingredients:

• 2 pounds of sweet potatoes (about 3 large)
• 2 tablespoons of olive oil or avocado oil
• 3/4 teaspoon of fine sea salt (use less if using table salt)
• 1/4 to 1/2 teaspoon of ground chilli powder (optional)
• 1/2 teaspoon of ground cumin
• 1/2 teaspoon of paprika
• 1/2 teaspoon of garlic powder
• 1 tablespoon of light brown sugar (firmly packed)

Instructions:

• Preheat your oven to 425°F (220°C).
• Peel the sweet potatoes and cut them into 1/2-inch cubes.
• In a large bowl, toss the sweet potato cubes with the oil, salt, and any other spices you are using. Ensure that the potatoes are evenly coated.
• Spread the seasoned sweet potatoes in a single layer on a large baking sheet, making sure there is space between each cube.
• Roast the sweet potatoes for 30 to 35 minutes, tossing them halfway through to ensure even cooking.
• Enjoy your delicious and crispy roasted sweet potatoes!

Note: It is important not to crowd the baking sheet. If the sweet potato cubes are too close together, they will steam instead of roasting and won't get crispy.

You can also boil the sweet potatoes before roasting, but it is not necessary and may affect their texture and taste. Additionally, you can choose to leave the skin on for extra nutrients and a crispier texture.

Grilled cheese sandwiches

Ingredients:

• Butter
• Frozen chopped broccoli, thawed
• Sweet onion, finely chopped
• Whole grain sliced bread
• Sharp cheddar cheese slices
• Garlic powder

Instructions:

• Melt a small amount of butter in a skillet over medium heat.
• Add the chopped broccoli and onion to the skillet and cook until they are softened, which should take around 5 minutes.
• Remove the vegetables from the heat and let them cool down.
• Spread the sauteed vegetables evenly on two slices of bread.
• Place two slices of cheddar cheese over the vegetables, adding a sprinkle of garlic powder for extra flavour.
• Top with the remaining two slices of bread to make two sandwiches.
• Melt some butter in a non-stick skillet over medium-high heat. Tilt the skillet to distribute the butter evenly.
• Place the sandwiches in the skillet and cook until the bottom slice of bread is golden brown, which should take around 5 minutes.
• Melt the remaining butter in the skillet and carefully flip each sandwich, ensuring they are coated with melted butter.
• Cook the sandwiches until they are golden brown on both sides, which should take another 2 to 5 minutes.

These grilled cheese sandwiches will provide a delightful contrast of textures and flavours to your broccoli cheese soup. The sharpness of the cheddar cheese and the subtle garlic flavour will enhance the soup without overwhelming it.

Crispy roasted rosemary potatoes

A simple yet special side dish, these crispy roasted rosemary potatoes are a delightful pairing with broccoli cheese soup. With their crispy exterior and fluffy centre, these potatoes are a guaranteed crowd-pleaser and can be easily prepared ahead of time. The key to their deliciousness lies in the two-step cooking process and the generous use of rosemary, which adds a unique fragrance and flavour.

Ingredients:

• 1 1/2 pounds of baby red potatoes, halved
• 2 tablespoons of extra-virgin olive oil (or bacon fat for an indulgent twist!)
• 3 teaspoons of kosher salt
• 2 teaspoons of garlic powder
• 2 tablespoons of minced fresh rosemary leaves

Instructions:

• Preheat your oven to 475°F (or 425°F, according to another source) and place a rack in the centre position.
• Fill a large pot with water and add 1 1/2 teaspoons of salt. Bring it to a boil.
• Add the baby potatoes to the pot and cook until they are just tender, which should take around 10 minutes.
• Drain the potatoes in a colander and let them sit for about 5 minutes to dry slightly.
• In a large bowl, combine the boiled potatoes, your chosen oil or fat, garlic powder, rosemary, and the remaining salt. Toss the mixture well to ensure the potatoes are evenly coated.
• Spread the potatoes in a single layer on a rimmed baking sheet.
• Roast the potatoes for 15 minutes, then use a thin metal spatula to flip them over. Continue roasting for another 15 to 20 minutes, or until crispy.
• Serve immediately and enjoy the crispy, golden goodness!

Tips:

• You can boil the potatoes a day in advance and refrigerate them, but they may take a bit longer to cook if they're chilled.
• If you're looking for a substitute for rosemary, thyme leaves or oregano are excellent alternatives.
• For an extra crispy texture, consider par-cooking the potatoes before roasting them.
• If you're a fan of garlic, feel free to use minced fresh garlic instead of garlic powder, but be cautious as it can burn more easily.

Frequently asked questions