Creamy Broccoli Butternut Soup Pastries (Printable)

Velvety vegetable soup paired with golden cheese-filled pastries for a comforting meal.

# 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, cubed
13 - 2 ounces sharp cheddar cheese, grated
14 - 1 egg, beaten for egg wash

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
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 constantly for 2 minutes to develop flavors.
04 - Pour vegetable broth into the pot and bring to a boil. Reduce heat and simmer for 20-25 minutes until all vegetables are tender.
05 - Roll out puff pastry sheet on a lightly floured surface. Cut into 8 equal rectangles. Place equal portions of brie and cheddar cheese in the center of 4 rectangles. Top with remaining rectangles and seal edges firmly with a fork.
06 - Brush pastry tops with beaten egg. Place on prepared baking sheet and bake for 15-18 minutes until golden brown and puffed.
07 - Remove pot from heat once vegetables are softened. Using an immersion blender, puree soup until smooth. Alternatively, carefully transfer soup in batches to a regular blender and blend until desired consistency.
08 - Stir heavy cream into the pureed soup. Adjust seasoning with additional salt and pepper as needed. Gently reheat for 2-3 minutes over low heat without boiling.
09 - Ladle hot soup into bowls. Top each serving with a warm cheese pastry on the side or partially dipped into the soup.

# Expert Advice:

01 -
  • The contrast between silky soup and crisp, cheese-filled pastries creates this incredible textural experience that elevates a simple soup into something dinner-party worthy.
  • You can prepare the soup base a day ahead, meaning you only need to bake the pastries before serving, perfect for those nights when cooking from scratch feels impossible but you still want something homemade.
02 -
  • Cooling the soup slightly before blending prevents that scary moment when hot liquid expands explosively in your blender, a lesson I learned with a kitchen ceiling splattered with orange soup.
  • The pastries need breathing room on the baking sheet, otherwise they steam instead of crisp, creating soggy bottoms instead of that perfect golden crunch all around.
03 -
  • When making the pastries, chill the filled but unbaked parcels for 15 minutes before applying egg wash, creating an even more dramatic puff in the oven with distinct layers you can see when broken apart.
  • Adding a splash of white wine before the broth creates a subtle acidic backbone that brightens all the flavors without anyone being able to identify exactly what makes the soup so special.
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