Broccoli Potato Soup and Rosemary Crostini

Love LeavesEverything about today screamed fall. The weather was cool and the clouds were low. On a walk around the park my nose turned pink from the crisp air and multi colored leaves covered the ground beneath my feet. In the late afternoon a rainstorm rolled in and the air smelled sweet and damp. This is my favorite time of year. I’m very much a cold weather person, which is why the Pacific Northwest will forever be home. Fall in the PNW is unreal. Our green city turns many shades of yellow, orange and red. The mornings are cold which call you to wear your warmest scarf and coziest boots. You can’t wait for your first sip of morning coffee, afternoon coffee and late afternoon coffee. If you have a fireplace, you sit by it and soak up it’s warmth. Cuddling is a necessity. Slippers are your best friend. Multiple layers of sweats are socially acceptable. I love this season, I love this region and I love days like today. On days like this there’s only one thought that goes through my mind: soup. Today my heart was yearning for a thick, wholesome and healthy soup with a cheesy piece of bread. So this is exactly what I did and you will LOVE this soup!



  • 1 onion, roughly choppedIMG_0831
  • 2 cloves of garlic, roughly chopped
  • 2 tablespoons of olive oil
  • 6 cups of vegetable broth
  • 4 russet potatoes, inside flesh only
  • 1/2 head of cauliflower
  • 3 heads of broccoli with stems
  • salt
  • black pepper
  • 1/2 cup of parmesan cheese


  1. Preheat oven to 425 degrees. Bake potatoes for 1 hour.
  2. Just before potatoes are done, heat olive oil in a soup pot on medium-high heat. Add in onion and let it sweat for 5 minutes.
  3. Add the garlic, cauliflower, broccoli, broth, salt and pepper to the soup pot.
  4. Bring to a boil, then reduce the heat and simmer for 10 minutes.
  5. When the potatoes are finished, cut them in half, then cut those halves in half so you end up with long spears. Carve the flesh out of the potatoes and add it to the soup pot. Save the skins (with a little bit of the flesh still left to keep them in tact) for my next recipe: Pizza Potato Skins!
  6. After all of the vegetables are soft, puree the soup in batches in a blender.
  7. Pour the pureed soup back into the soup pot and stir in the parmesan cheese.
  8. Serve with the cheesy crostini below!



  • 1 baguette (props if you make it from scratch!)rosemary
  • Olive oil
  • Rosemary
  • Mozzarella cheese, shredded


  1. Preheat oven to 350 degrees.
  2. Slice the baguette into 1 1/2″ rounds and drizzle with olive oil.
  3. Bake in the oven until slightly crispy, about 6 minutes.
  4. Top each round with mozzarella (as much as you want!) and rosemary.
  5. Place on the top rack and broil for about 3-5 minutes until the cheese is brown, melted and crispy.
  6. Put a few on top of your bowl of soup!

Recycle your broth carton and bread bag. Rinse and reuse your cheese Ziploc or toss it :( Try to find cheese that comes in a recyclable carton or package! Everything else can be composted! Enjoy this filling, delicious, make-your-house-smell-like-Thanksgiving soup. Pair with red wine and Chopped, duh.

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