Veggie broth, cream cheese, and roasted broccoli are blended to create a straightforward but delectable soup. Broccoli tastes better when roasted because nutty and sweet flavors might develop.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
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
- ¾ teaspoon lemon pepper, or more as needed
- crushed red pepper flakes to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- 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.
- 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.
- 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.
- 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.
- A 1 1/2 pound head of broccoli yields about 5 cups of chopped florets and stems.
- Chop broccoli stalks no thicker than 1/4-inch to ensure the pieces cook in the allotted time.
Reviews
I made it with a mix of broccoli and cauliflower florets.
This recipe was very simple and easy to make. I didn’t have cream cheese so I substituted it with sour cream. Turned out just as delicious. I ate mine over rice and added some cheese to it. Very good and will probably make again