Roasted Broccoli Soup
A luscious velvety soup made with broth, potatoes and roasted broccoli.
Servings 4 Servings
Ingredients
Ingredients:
- 2 tablespoon plus 1/2 teaspoon olive oil
- 2 medium sized broccoli crowns chopped into florets, stems chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon unsalted butter
- 3 garlic cloves chopped
- 1/2 yellow onion minced
- 2 medium russet potatoes scrubbed and diced
- 1 teaspoon dried thyme
- 7 cups low sodium vegetable or chicken broth
Instructions
- Preheat oven to 475 degrees.
- Heat 2 tablespoons olive oil in a cast iron skillet (or other oven-proof skillet) over medium heat. Add in broccoli, salt and pepper and toss to coat. Place in preheated oven. Cook for 10 minutes. Stir and cook for another 10 minutes or until tender. Remove from oven.
- In a large pot over medium heat, cook butter and remaining olive oil until butter melts. Add in garlic, onion and thyme. Cook just until onions have softened. Add in potatoes, toss to coat.
- Pour in chicken broth. Bring to a boil. Reduce heat to simmer and cook until potatoes are fork tender. Add broccoli to soup. Mix well. Remove from heat.
- Carefully ladle half the soup into a blender. Blend on the liquify setting until smooth. Transfer to a pot. Repeat with remaining half of soup.
- Return soup to medium heat. Season to taste with salt and pepper. Ladle into soup bowls and serve hot.
Notes
Enjoy!