Roasted Broccoli Soup

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.

Roasted Broccoli Soup

Roasted Broccoli Soup

Krysta
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.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Soup
Servings 4
Calories 196 kcal

Ingredients
  

  • 5 cups chopped broccoli florets and stalks
  • 1 onion chopped into 1-inch pieces
  • 3 cloves garlic peeled
  • 2 tablespoons olive oil
  • 3 cups vegetable broth
  • 4 ounces cream cheese softened
  • ¾ teaspoon lemon pepper or more as needed
  • crushed red pepper flakes to taste

Instructions
 

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • 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.
  • 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.
  • 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.
  • 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.

Notes

Cook’s Notes:

A 1 1/2 pound head of broccoli yields about 5 cups of chopped florets and stems.
Chop broccoli stalks no thicker than 1/4-inch to ensure the pieces cook in the allotted time.

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