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Roasted Broccoli Soup

5

55 min

Roasted Broccoli Soup

Roasted Broccoli Soup Photo 1

Time

55 min

Serving

4 persons

Calories

196

Rating

5.00★ (2)

Cuisine

Author: Victoria Buriak
Blend roasted broccoli, cream cheese, and vegetable broth to make a simple, yet delicious soup. Roasting broccoli enhances its flavor, allowing nutty and sweet flavors to develop.

Ingredients

  • broccoli florets and stalks: 5 cups (chopped)
  • onion, chopped into 1-inch pieces: 1 piece
  • garlic: 3 clove (peeled)
  • olive oil: 2 Tbsp
  • vegetable broth: 3 cups
  • ounces cream cheese: 4 piece (softened)
  • lemon pepper: 0.75 tsp (or more if needed)
  • red pepper flakes: (to taste, crushed)

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
    Roasted Broccoli Soup Photo 2
  2. Place broccoli, onion, garlic, and olive oil in a large bowl and toss to coat evenly. Place on the prepared baking sheet in a single layer.
    Roasted Broccoli Soup Photo 3
  3. Roast vegetables until soft, 30 to 35 minutes, stirring every 10 minutes. Remove from oven. Chop 1/4 cup of broccoli florets; set aside for garnish.
    Roasted Broccoli Soup Photo 4
  4. Combine remaining vegetables with vegetable broth, cream cheese, and lemon pepper in a high-powered blender or food processor in batches. Puree soup until smooth.
    Roasted Broccoli Soup Photo 5
  5. Pour soup into a saucepan over medium-low heat until warmed through, about 5 minutes. Season with additional lemon pepper to taste. Ladle into bowls. Garnish with reserved chopped broccoli and crushed red pepper.
    Roasted Broccoli Soup Photo 6

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