Roasted Broccoli Soup
Description
This roasted broccoli soup is a simple blend of roasted broccoli, vegetable broth, and cream cheese.
Ingredients
•
5 cups chopped broccoli florets and stalks
•
1 onion, chopped into 1-inch pieces
•
3 cloves garlic, peeled
•
2 tablespoons olive oil
•
3 cups vegetable broth
•
4 ounces cream cheese, softened
•
3/4 teaspoon lemon pepper, or more as needed
•
crushed red pepper flakes to taste
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2
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
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
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
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.