Creamy Roasted Broccoli Soup

Broccoli is often hailed as a nutritional powerhouse, packed with vitamins, minerals, and antioxidants that contribute to overall health. Its vibrant green color and satisfying crunch make it a versatile ingredient in many dishes. When transformed into a creamy soup, broccoli becomes not just a healthy option, but a comforting bowl of bliss that warms the soul. Creamy soups have a unique ability to evoke feelings of coziness, making them perfect for both casual family dinners and elegant gatherings. The combination of roasted broccoli with creamy elements creates a rich, velvety texture that is sure to please even the pickiest of eaters.

Indulge in the comforting goodness of Creamy Roasted Broccoli Bliss Soup, a dish that transforms broccoli into a velvety delight. Packed with nutrients, this soup blends roasted broccoli, aromatic onions, and creamy elements to create a rich texture. It's versatile too—easily adaptable for vegan diets with coconut milk. Perfect for family dinners or elegant gatherings, this soup combines health benefits with delicious flavors, making it a must-try in your kitchen.

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Ingredients

2 heads of fresh broccoli (cut into florets)

1 medium onion (diced)

4 cloves of garlic (minced)

1 medium potato (peeled and cubed)

4 cups vegetable broth

1 cup heavy cream (or coconut milk for a vegan option)

3 tablespoons olive oil

1 teaspoon salt (or to taste)

½ teaspoon black pepper (or to taste)

½ teaspoon nutmeg (optional)

½ cup grated Parmesan cheese (omit for vegan version)

Fresh lemon juice (to taste)

Toasted pine nuts (for garnish)

Fresh parsley (for garnish)

Instructions

Preheat your oven to 425°F (220°C).

On a large baking sheet, toss the broccoli florets with 2 tablespoons of olive oil, salt, and pepper. Spread them out in a single layer.

Roast the broccoli in the preheated oven for about 20-25 minutes or until the edges are slightly charred and the stems are tender.

While the broccoli is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Add the minced garlic to the pot and sauté for another 1-2 minutes until fragrant.

Stir in the cubed potato, then pour in the vegetable broth. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.

Once the broccoli is done roasting, add it (reserving a few florets for garnish) to the pot with the onions and potatoes. Stir to combine.

Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a countertop blender (be careful of hot liquids).

Return the soup to the stove over low heat. Stir in the heavy cream (or coconut milk), grated Parmesan cheese (if using), and nutmeg, if desired. Taste and adjust seasoning with lemon juice, salt, and pepper.

Serve hot, garnished with reserved roasted broccoli florets, toasted pine nuts, and a sprinkle of fresh parsley.

Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 4-6