Creamy Roasted Broccoli Soup

Creamy soups have long been cherished as comforting meals that embrace us with warmth, making them suitable for any season. They are not just a delightful indulgence; they also serve as a canvas for creativity in the kitchen. One such standout recipe is the Creamy Roasted Broccoli Bliss Soup, a dish that beautifully encapsulates the rich flavors of roasted vegetables and creamy textures. With its vibrant green hue and silky consistency, this soup is as pleasing to the eye as it is to the palate.

Discover the comforting flavors of Creamy Roasted Broccoli Bliss Soup, a delightful blend of roasted broccoli, aromatic onions, garlic, and creamy potatoes. Packed with nutrients and bursting with taste, this soup is perfect for any season. Whether you prefer the richness of heavy cream or the tropical notes of coconut milk, this recipe offers flexibility and simplicity. Serve with crusty bread for a satisfying meal that nourishes both body and soul. Perfect for family dinners or cozy nights in!

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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 (adjust to taste)

½ teaspoon black pepper (adjust 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, chopped (for garnish)

Instructions

Preheat the Oven: Begin by preheating your oven to 425°F (220°C).

Prepare the Broccoli: On a large baking sheet, toss the broccoli florets with 2 tablespoons of olive oil, ensuring they are evenly coated. Season with salt and pepper to taste. Spread the florets out in a single layer for even roasting.

Roast the Broccoli: Place the baking sheet in the preheated oven and roast the broccoli for about 20-25 minutes, or until the edges are slightly charred and the stems are tender. Stir halfway through for even cooking.

Sauté Onion and Garlic: 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 it becomes translucent, approximately 5 minutes.

Add Garlic: Stir in the minced garlic and continue to sauté for another 1-2 minutes until fragrant, making sure not to burn it.

Cook the Potatoes: Add the cubed potato to the pot, then pour in the vegetable broth. Bring this mixture to a boil, then reduce the heat and let it simmer until the potatoes are fork-tender, about 15 minutes.

Combine Ingredients: When the broccoli is done roasting, carefully add it to the pot with the onions and potatoes. Make sure to reserve a few florets for garnishing later. Stir everything together to combine.

Blend the Soup: Using an immersion blender, puree the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the hot soup in batches to a countertop blender. Be cautious of the steam when blending hot liquids.

Finish the Soup: Return the blended soup to the stove over low heat. Gradually stir in the heavy cream (or coconut milk), and if using, the grated Parmesan cheese and nutmeg. Taste the soup and adjust the seasoning with fresh lemon juice, salt, and pepper to your liking.

Serve and Garnish: Ladle the soup into bowls and garnish with the reserved roasted broccoli florets, a sprinkling of toasted pine nuts, and freshly chopped parsley for a burst of flavor and color.

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

- Presentation Tips: Serve the soup in warm bowls for added comfort, and drizzle with a little extra cream or olive oil on top for a gourmet touch. A slice of crusty bread on the side is perfect for dipping!