Roasted Broccoli Soup Recipe
User Reviews
5.0
108 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
271 kcal
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Course
Soup
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Cuisine
North American
Roasted Broccoli Soup Recipe
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This roasted broccoli soup is jam-packed with veggies and bursting with flavor. We roast the broccoli to bring out its sweetness and then serve it with a tangy lemon tahini cream. It's easy to make, completely dairy-free, and it's ready in an hour!
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Ingredients
- 2 2 lb broccoli stems and florets chopped (see notes)
- 1 1 tablespoon olive oil
- 2 2 teaspoons sea salt divided
- 1 1 medium onion sliced
- 1 1 lemon sliced
- 6 6 cups stock See notes
- 4 4 cloves garlic peeled and smashed with the side of your knife
- 2 2 small Russet potatoes cut into cubes, about 13 ounces
- 1-2 1-2 teaspoons Aleppo pepper depending on spice preference - or sub a pinch of cayenne
- ½ ½ teaspoon cumin
- 2 2 cups spinach
Lemon Tahini Cream
- 2 2 tablespoons Tahini
- 2 2 tablespoons lemon juice
- 1 1 small garlic clove finely minced
- ¼ ¼ teaspoon sea salt
- 1 1 pinch cayenne
- 1-2 1-2 tablespoons water to thin
- Reserved broccoli florets, lemon slices, and Aleppo pepper to serve
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Instructions
- Preheat your oven to 400 degrees Fahrenheit. Toss the broccoli with the oil and 1 teaspoon of salt and spread it out in a single layer on a baking sheet.
- After 20 minutes, add the onion and lemon slices to the baking sheet. Return the pan to the oven for another 20 minutes, or until the broccoli is starting to brown in spots. Remove it from the oven and set aside a few small pieces of broccoli (for garnish) and the lemon slices.
- While the broccoli is roasting, make the rest of the soup. Prepare the tahini lemon cream by whisking the ingredients together in a small bowl.
- Put the stock, garlic, potatoes, Aleppo pepper, cumin, and the remaining teaspoon of salt into a soup pot and bring it to a boil. Reduce the heat to low, cover the pot, and simmer until the broccoli is done. When the broccoli and onions are cooked, add them to the pot and simmer until the potatoes are soft.
- Working in batches, carefully transfer the soup to a blender, add the spinach, blend on high until smooth, and then return the soup to the pot. Squeeze the juice from the roasted lemon slices into the soup and stir.
- Serve the soup with any or all of the toppings and the tahini cream drizzled over top.
Notes
- There is no need to throw out the broccoli stems ... they're the sweet part! Simply chop them up and add with to the pan with the florets.
- We like to use our homemade bone broth or chicken stock in this recipe. It adds a lot of depth to the soup as well as makes it super nutritious. If you only have vegetable stock or store-bought stock, you'll likely need to add quite a bit more salt.
- Thank you, Marina, for the comment you left about adding spinach to the soup. We loved it so much that we decided to add it to the recipe!
Nutrition Information
Show Details
Serving
1 serving = ¼ of the recipe
Calories
271kcal
(14%)
Carbohydrates
45g
(15%)
Protein
11g
(22%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Sodium
1649mg
(69%)
Potassium
1239mg
(35%)
Fiber
9g
(36%)
Sugar
10g
(20%)
Vitamin A
2339IU
(47%)
Vitamin C
230mg
(256%)
Calcium
156mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 271kcal | 14% |
| Carbohydrates | 45g | 15% |
| Protein | 11g | 22% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 1649mg | 69% |
| Potassium | 1239mg | 26% |
| Fiber | 9g | 36% |
| Sugar | 10g | 20% |
| Vitamin A | 2339IU | 47% |
| Vitamin C | 230mg | 256% |
| Calcium | 156mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
108 reviews
Excellent
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