Print

Deep Flavor Roasted Broccoli Soup

A close-up of a white bowl filled with vibrant, creamy roasted broccoli soup.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this comforting soup by roasting the broccoli first to develop a deeper, richer flavor than standard boiled versions. This recipe yields a creamy, satisfying meal perfect for a cold evening.

Ingredients

Scale
  • 2 large heads broccoli, cut into florets
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup whole milk or heavy cream (or unsweetened cashew milk for dairy-free)
  • 1/2 cup shredded sharp cheddar cheese (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Pinch of nutmeg

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Toss the broccoli florets with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 15 to 20 minutes until the edges are slightly browned and tender.
  2. While the broccoli roasts, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 to 7 minutes.
  3. Add the minced garlic to the pot and cook for 1 minute until fragrant. Do not let the garlic burn.
  4. Add the roasted broccoli and the broth to the pot. Bring the mixture to a simmer and cook for 10 minutes to allow the flavors to combine.
  5. Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth. Alternatively, carefully transfer the soup in batches to a standard blender and blend until creamy.
  6. Return the pureed soup to the pot over low heat. Stir in the milk or cream and the nutmeg. If using cheese, stir in the cheddar until it melts completely.
  7. Taste the soup and adjust salt and pepper as needed. Heat through gently without boiling.
  8. Serve hot with your choice of garnish.

Notes

  • For a thicker soup, simmer uncovered for an extra 5 minutes before blending, or add 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water (a slurry) during the final heating stage.
  • To make this a Vegan Roasted Broccoli Soup, use vegetable broth and unsweetened cashew milk, and omit the cheese or use a vegan cheddar alternative.
  • Garnish ideas include toasted croutons, a drizzle of good olive oil, or fresh chopped chives for color.
  • If you want a more intense roasted flavor, roast the onion and garlic alongside the broccoli for the last 10 minutes.

Nutrition

Find it online: https://cookingbycarla.com/roasted-broccoli-soup-recipe/