Roasted Broccoli Soup
Soups, Stews And Stocks
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.
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