Creamy Broccoli Butternut Soup Pastries (Printable view)

Rich vegetable soup with golden cheese-filled pastries on the side

# What You Need:

→ For the Soup

01 - 2 tablespoons olive oil
02 - 1 medium onion, diced
03 - 2 garlic cloves, minced
04 - 1 pound butternut squash, peeled and cubed
05 - 10 ounces broccoli florets
06 - 1 medium potato, peeled and diced
07 - 4 cups vegetable broth
08 - 3/4 cup heavy cream
09 - 1 teaspoon dried thyme
10 - Salt and freshly ground black pepper to taste

→ For the Pastries

11 - 1 sheet puff pastry, thawed
12 - 2 ounces brie cheese, cut into small cubes
13 - 2 ounces sharp cheddar cheese, grated
14 - 1 egg, beaten for egg wash

# How To Make:

01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for 1 minute more.
03 - Add butternut squash, broccoli florets, potato, and dried thyme to the pot. Season with salt and pepper. Stir for 2 minutes to combine.
04 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes until all vegetables are tender.
05 - Roll out the thawed puff pastry sheet on a lightly floured surface. Cut into 8 equal rectangles. Place equal amounts of brie and cheddar cheese in the center of 4 rectangles. Cover with remaining rectangles and seal edges with a fork.
06 - Brush pastry tops with beaten egg and place on prepared baking sheet. Bake for 15-18 minutes until golden and puffed.
07 - Remove soup from heat. Use an immersion blender to puree until smooth, or work in batches with a regular blender.
08 - Stir in heavy cream, adjust seasoning as needed, and gently reheat for 2-3 minutes.
09 - Serve hot soup in bowls, topped with a warm cheese pastry on the side or partially dipped into the soup.

# Expert Advice:

01 -
  • It tastes restaurant quality but comes together in just over an hour, which means you can actually pull this off on a Tuesday.
  • The contrast between silky soup and crispy, cheesy pastry is genuinely addictive and makes people think you spent way more effort than you did.
  • Butternut squash and broccoli are a flavor pairing that works because they're both slightly sweet and both turn creamy when blended, which sounds simple until you taste it.
02 -
  • Don't skip blending the soup until it's completely smooth because any lumps will throw off the entire texture and it won't have that restaurant-quality feel you're aiming for.
  • The potato is doing more work here than you realize, so don't reduce it or think you can leave it out without the soup becoming thinner and less luxurious.
  • Timing matters with the pastries because they need to come out of the oven just when the soup finishes blending, so start them a few minutes after the soup begins simmering.
03 -
  • Always thaw your puff pastry completely before working with it because rushing it will tear and frustrate you in ways that aren't worth it.
  • Taste the soup before adding the cream because you might need more salt than you think, and it's easier to adjust before the cream dilutes everything slightly.
  • Keep the pastries warm while you're finishing the soup by covering them loosely with foil so they stay crispy but don't get cold before serving.
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