Name: Roasted Broccoli Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Chopped broccoli florets and stalks - 5 cups; Onion, chopped into 1-inch pieces - 1; Garlic, peeled - 3 cloves; Olive oil - 2 tablespoons; Vegetable broth - 3 cups; Cream cheese, softened - 4 ounces; Lemon pepper, or more as needed - ¾ teaspoon; Crushed red pepper flakes to taste - ¾ teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Broccoli Soup

1. Chopped broccoli florets and stalks - 5 cups

2. Onion, chopped into 1-inch pieces - 1

3. Garlic, peeled - 3 cloves

4. Olive oil - 2 tablespoons

5. Vegetable broth - 3 cups

6. Cream cheese, softened - 4 ounces

7. Lemon pepper, or more as needed - ¾ teaspoon

8. Crushed red pepper flakes to taste - ¾ teaspoon

How to cook deliciously - Roasted Broccoli Soup

1. Stage

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

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.