Go Back
Broccoli is not just delicious; it is also incredibly nutritious. This cruciferous vegetable is rich in vitamins C, K, and A, as well as essential minerals like iron and potassium. A single cup of raw broccoli provides a significant amount of your daily recommended intake of these nutrients, making it a smart addition to any meal. Moreover, broccoli is high in fiber while being low in calories, which is especially beneficial for those looking to maintain a healthy weight or enhance digestive health.

Creamy Roasted Broccoli Soup

Warm up your days with a bowl of creamy roasted broccoli soup, the perfect comfort food for any season. This recipe highlights the nutritional powerhouse of broccoli, transforming it into a delightful dish through roasting. With its velvety texture and rich flavors, this adaptable soup is great for various diets. Easy to make and packed with health benefits, it’s a delicious way to enjoy more veggies. Discover the soothing joy of this recipe and enjoy every cozy spoonful.
Print Recipe Pin Recipe

Ingredients
  

2 heads of fresh broccoli, chopped into florets

1 tablespoon olive oil

Salt and pepper, to taste

1 medium onion, diced

3 cloves garlic, minced

4 cups vegetable or chicken broth

1 medium potato, peeled and diced

1 cup heavy cream (or coconut milk for a dairy-free version)

1 teaspoon lemon juice

½ teaspoon nutmeg (optional)

Fresh herbs (like parsley or chives), for garnishing

Instructions
 

Prepare the Broccoli: Preheat your oven to 425°F (220°C). In a large bowl, toss the broccoli florets with the olive oil, salt, and pepper until well coated. Spread them out on a baking sheet in a single layer.

    Roast the Broccoli: Roast the broccoli in the preheated oven for 20-25 minutes, or until the edges turn crispy and browned. This adds a deeper flavor to the soup.

      Sauté the Aromatics: While the broccoli is roasting, heat a large pot over medium heat. Add a splash of olive oil, then sauté the diced onion until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

        Add Potatoes and Broth: Stir in the diced potatoes and roasted broccoli. Add the vegetable or chicken broth and bring the mixture to a boil. Reduce heat and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.

          Blend Until Smooth: Using an immersion blender (or a countertop blender in batches), blend the soup until smooth. If you're using a countertop blender, be careful with hot liquids; allow it to cool slightly and blend in batches.

            Add Cream and Seasonings: Return the blended soup to the pot. Stir in the heavy cream (or coconut milk), lemon juice, and nutmeg if using. Heat gently over low heat until warmed through, adjusting seasoning with salt and pepper to taste.

              Serve and Garnish: Ladle the soup into bowls and garnish with fresh herbs. Enjoy your creamy roasted broccoli soup hot, perfect with crusty bread or a light salad!

                Prep Time, Total Time, Servings: 15 mins | 1 hour | 4 servings