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.

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Prep Time 15

Cook Time 40

Total Time 55

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.