Creamy Roasted Broccoli Soup

Creamy Roasted Broccoli Soup

As the aroma of Creamy Roasted Broccoli Soup fills my kitchen, I can’t help but feel a sense of cozy anticipation. I begin by roasting the broccoli, which is the heart and soul of this delicious dish. The broccoli, tossed in olive oil and a sprinkle of sea salt, transforms in the oven, its edges turning golden brown and crispy. This step is crucial; it’s where the deep, rich flavor of the broccoli develops, setting the stage for the creamy texture that will follow. The result is a roasted vegetable that’s both tender and subtly sweet, ready to blend into a silky soup.

Cooking the Soup Base

While the broccoli roasts, I start on the soup base for my Creamy Roasted Broccoli Soup. In a Dutch oven, I sauté onions and garlic until they’re soft and fragrant. This forms a perfect foundation for the soup, adding depth to the flavors. As the onions become translucent, I add the vegetable stock and let it simmer, allowing the flavors to meld together beautifully. The process is simple but essential, creating a robust base that will complement the roasted broccoli perfectly.

Blending and Finishing Touches

Once the roasted broccoli is ready, I carefully blend it with the soup base, creating a smooth and creamy consistency. The addition of butter, lemon juice, and a hint of nutmeg elevates the soup to a luxurious level. I blend everything until it’s velvety and smooth, then taste and adjust the seasoning as needed. The final touch is a garnish of finely chopped parsley and chives, along with a reserved roasted broccoli floret in each bowl, adding a touch of freshness and a visual appeal to the creamy soup.

Enjoying the Soup

As I ladle the Creamy Roasted Broccoli Soup into bowls, I feel a sense of accomplishment. This soup is perfect for a cozy dinner or a light lunch, and its comforting warmth is ideal for any chilly day. The roasted broccoli lends a complex flavor to the creamy base, making every spoonful a delight. Whether enjoyed with a slice of crusty bread or on its own, this soup is a simple yet indulgent treat that brings a touch of homemade comfort to my table.

Chef’s Notes- Creamy Roasted Broccoli Soup

• Broccoli Roasting Tip: Ensure the broccoli florets are spread out in a single layer on the baking sheet to allow even roasting and caramelization. Overcrowding can lead to steaming instead of roasting.
• Blender Safety: When blending hot soup, allow it to cool slightly before transferring it to the blender. Blend in batches if necessary to avoid splattering and ensure a smooth texture.
• Texture Adjustment: For a richer, creamier texture, you can blend in a splash of heavy cream or coconut milk. This step is optional but adds a luxurious touch.
• Flavor Boost: Enhance the flavor by adding a pinch of smoked paprika or a dash of white pepper for additional depth and complexity.
• Storage Tips: Store any leftover soup in an airtight container in the refrigerator for up to 4 days. The soup can also be frozen for up to 3 months; just be sure to cool it completely before freezing.

Creamy Roasted Broccoli Soup

Course: SoupCuisine: American, VegetarianDifficulty: Easy

Servings

4

bowls

Prep time

15

minutes

Cooking time

55

minutes

Calories

180

kcal

Resting Time

5

minutes

Total time

1

minute

Dive into a bowl of this luxuriously creamy roasted broccoli soup! Roasting the broccoli brings out a deep, rich flavor, while a touch of butter adds a velvety texture. Perfect for a cozy dinner or a light lunch, this soup is both comforting and nutritious. You won’t believe how easy it is to make this restaurant-quality dish at home!

Ingredients

• Roasted Broccoli

• 1 large head broccoli about 2 pounds, cut into small florets

• 3 tbsp extra-virgin olive oil divided

• fine sea salt to taste

• Soup Base

• 1 medium yellow onion chopped

• 2 cloves garlic minced or pressed

• 4 cups vegetable stock

• 2 tbsp unsalted butter

• 1 tbsp fresh lemon juice or more to taste

• Scant ¼ tsp ground nutmeg

• Garnish

• 2 tbsp finely chopped fresh parsley, chives and/or green onions

• Alternative Ingredients:

• Broccoli: Cauliflower can be used as an alternative.

• Butter: Use cashews soaked for 4 hours for a dairy-free option.

• Vegetable Stock: Chicken broth can be used if not vegetarian.

• Yellow Onion: Red onion or shallots can be substituted.

Directions

• Preheat your oven to 425°F. Line a large baking sheet with parchment paper for easier cleanup if desired. Toss the broccoli florets with 2 tablespoons of olive oil on the baking sheet until evenly coated. Spread them out in a single layer and sprinkle lightly with sea salt. Roast until tender and caramelized on the edges, about 25 to 35 minutes, tossing halfway through.
• While the broccoli is roasting, heat the remaining tablespoon of olive oil in a Dutch oven over medium heat until shimmering. Add the chopped onion and a pinch of salt. Cook, stirring occasionally until the onion becomes soft and translucent, about 5 to 7 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
• Pour in the vegetable stock and bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to maintain a gentle simmer and cook for about 20 minutes to allow the flavors to meld.
• Remove the pot from heat and let it cool slightly. Carefully transfer the soup to a blender in batches if necessary (do not overfill). Add the butter and blend until smooth. Add the lemon juice and ground nutmeg and blend again until well combined.
• Taste and adjust seasoning with additional salt or lemon juice if needed. Garnish each bowl with a reserved roasted broccoli floret and a sprinkle of chopped parsley and chives.

Equipment

• chef’s knife
• cutting board
• baking sheet
• dutch oven
• blender

Nutrition Facts

• Calories: 180kcal
• Carbohydrates: 15g
• Protein: 4g
• Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 10mg
• Sodium: 300mg
• Potassium: 500mg
• Fiber: 4g
• Sugar: 3g
• Vitamin A: 15IU
• Vitamin C: 150mg
• Calcium: 6mg
• Iron: 8mg

FAQs- Creamy Roasted Broccoli Soup

Can I use frozen broccoli for this recipe?

Yes, you can use frozen broccoli. However, be sure to thaw and drain it well before roasting to prevent excess moisture from affecting the texture.

Can I make this soup in advance?

Absolutely! This soup can be made ahead of time. Allow it to cool completely before storing it in an airtight container. Reheat gently on the stove over low heat, adding a splash of vegetable stock if needed to adjust the consistency.

What can I use instead of vegetable stock?

If you’re not vegetarian, you can use chicken broth as a substitute. For a lower-sodium option, consider using a low-sodium vegetable or chicken broth.

How can I make this soup dairy-free?

To make the soup dairy-free, replace the unsalted butter with soaked cashews or use a dairy-free butter substitute. Additionally, use coconut milk or almond milk instead of heavy cream for added creaminess.

What should I serve with this soup?

This creamy roasted broccoli soup pairs well with crusty bread, a side salad, or a light grain like quinoa or brown rice. For a more substantial meal, you could serve it with a sandwich or a hearty grain salad.