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Roasted Broccoli Soup
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Creamy roasted broccoli soup with rich vegetable broth and creamy 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
  • 0.75 teaspoon lemon pepper, or more as needed
  • crushed red pepper flakes to taste
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C) and prepare a baking sheet lined with parchment paper.
  • Combine broccoli, onion, garlic, and olive oil in a large bowl, ensuring everything is evenly coated. Spread out in a single layer on the baking sheet.
  • Roast vegetables until tender, stirring every 10 minutes, for about 30-35 minutes. Set aside 1/4 cup of broccoli florets for garnish.
  • Blend the remaining vegetables, vegetable broth, cream cheese, and lemon pepper in a high-powered blender or food processor until smooth, working in batches if needed.
  • Warm the soup in a saucepan over medium-low heat for about 5 minutes. Season with extra lemon pepper to your liking, then serve in bowls. Top with reserved chopped broccoli and crushed red pepper as a garnish.

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