Creamy broccoli soup with Greek Kefalotyri cheese toasts

Nothing beats soup and a cheese toast

Mar 02, 2025

∙ Paid

I used to make fun of the Dutch when, in the early spring, they would go out on their balconies every time the sun came out even for a few minutes, lie on their large lounge chairs and soak it in. Now, I'm doing the exact same thing.

I find myself missing the Greek sun more and more each day and my face and body seem to yearn for the sunshine, now more than ever before.

Its Dutch counterpart has finally made its appearance. These past few days we have been having nothing but sunshine. The curtains in my apartment are wide open, my home is filled with sunlight in the morning and, in the evening, when the sun sets, I can see the orange-mauve colors at the horizon.

The days are longer and now I revel in the warm rays. I soak in the gentle heat and light. I feel like a sunflower, my movements directed by the gleaming star. If I could photosynthesize, I would produce the most glorious shade of green.

Speaking of green, I promised you a soup, a green soup, and here it is. It is one of my favorite creamy, vegetable soups, one with broccoli and potato, onions and olive oil and milk. You don't need much else. No cream, no butter, just a side of toasted bread topped with some good Kefalotyri cheese.

So effortless, so unassuming, so delicious. Blended but, if you wish, not completely, leaving a few bits and pieces of vegetables to bite into, light, in a late winter kind of way when you need to shed off the bold flavors of sturdy soups, and paired exquisitely with the crunch of the cheesed-up bread.

Pour it into large mugs or simple soup bowls, eat it while standing in front of a window, your face bathed in the sun rays, the same ones that hit that bright green-colored soup, and marvel in the joy of pure, unadulterated, good food.