Broccoli Scrap and Pea Soup with White Cheddar Croutons
Sam Muller
PUBLISHED May 4, 2026
A fellow soup-loving friend and I once discussed our favorites, and I joked that mine was “broccoli cheddar.” Now, I really mean it. This bright green soup is also one of the most efficient ways to clear out aging ingredients. Leftover stalks make for a nutty, slightly caramelized, and creamy base. And those little bits and crumbs of broccoli florets that often get left behind? Toss them in oil and salt and roast them until they’re charred for a garnish that adds texture and amplifies the flavors of the soup. If you’ve got in-season peas, wonderful, but if not, thaw frozen ones you might have forgotten about. You’ll be glad you have some stale bread on hand, too—once tossed with olive oil and salt and covered with shredded sharp white cheddar under the broiler, you’ll have everything you need for a delicious and warming meal.
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