Roasted Broccoli Soup Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 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
Description
This Roasted Broccoli Soup Recipe begins by roasting broccoli tossed with olive oil and sea salt alongside sliced onions and lemon slices, browning them for enhanced flavor. The roasted vegetables are added to a pot with stock, garlic cloves, cubed russet potatoes, Aleppo pepper, cumin, and additional salt, then simmered until the potatoes soften.
After simmering, the soup is pureed in batches with fresh spinach, resulting in a smooth, creamy texture with subtle spice from the Aleppo pepper and warming cumin. The prepared lemon tahini cream—made with tahini, lemon juice, garlic, salt, cayenne, and water—is whisked until smooth and served alongside or swirled into the soup for added tang and creaminess.
The soup's flavor is balanced between the roasted notes of broccoli and onion, the fresh brightness of lemon, and the gentle spices. Reserved broccoli florets and lemon slices are used as garnish, enhancing visual appeal and texture contrast. This soup can serve as a comforting, nutritious starter or light meal.
Using all parts of the broccoli, including chopped stems, adds natural sweetness and reduces waste. Employing homemade bone broth or quality stock enriches the soup's depth, though adjustments in seasoning may be needed with store-bought stock.
Ingredients
- 2 lb broccoli stems and florets chopped (see notes)
- 1 tablespoon olive oil
- 2 teaspoons salt divided, sea salt
- 1 medium onion sliced
- 1 lemon sliced
- 6 cups stock See notes
- 4 cloves garlic peeled and smashed with the side of your knife
- 2 small russet potato cut into cubes, about 13 ounces
- 1-2 teaspoons Aleppo pepper depending on spice preference - or sub a pinch of cayenne
- ½ teaspoon cumin
- 2 cups spinach
Lemon Tahini Cream
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1 small garlic finely minced, clove
- ¼ teaspoon salt sea salt
- 1 pinch cayenne pepper
- 1-2 tablespoons water to thin
- broccoli to serve, reserved broccoli florets, lemon slices
- lemon
- Aleppo pepper
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
- Use broccoli stems along with florets for their natural sweetness and added texture.
- Homemade bone broth or chicken stock adds depth to the soup; if using store-bought stock, increase salt to taste.
- Adding spinach in the blending stage enhances color and nutritional value.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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