Roasted Broccoli Soup with Garlic
by Buffy Owens
Let me just start by saying I LOVE roasted roots and veggies of all sorts. The earthiness of roasted broccoli makes my inner goddess swoon. In the Spring time, this glorious green crop joins in the flames of our grill for a bit of tasty magic. In fall the earthy fumes of florets meet fire, oven style, fills our house with a scent that acts as an aphrodisiac for the palate.
Oh, and the sweet, creamy elegance of roasted garlic is just plain dangerous! Once roasted, you can spread that garlicky goodness on bread, pizza, pasta, or make dressings and sauces that will make your taste buds soar! Basically, if you have a jar of these little golden nuggets laying around then you will find excuses to use them—and this soup is a really good one!
Broccoli is a spring and fall crop here in the Pacific North East and it kinda rocks the health house! For instance, did you know that USDA estimates that 100 grams of raw broccoli has 89.2 mg of Vitamin C and 100 grams of cooked broccoli has 64.9 mg? Which means that raw broccoli has approximately 30% more vitamin C than the cooked version.
Now before you throw away your pots and pans, consider the fact that the daily requirement varies depending on your gender, age, and lifestyle stage. One cup of this soul soothing soup just might be the vitamin C jump start you need on a cool fall day.
Roasted Broccoli Soup Recipe
The earthy goodness of this green bowl of heaven will soothe your weary soul.
Makes: 8-10 Cups
- 2 Large Heads Broccoli (about 2 pounds)
- 1 Head Garlic
- 1 Cup Cauliflower Or One Potato peeled and cut into 1-inch bits
- 1 Medium Onion
- 1 Jalapeno Seeded
- 2-3 Tablespoons Coconut Oil Or Butter
- 5-6 Cups Vegetable Broth Or Chicken Bone Broth
- 1 Drizzle Olive Oil
- Salt & Pepper To Taste
- Preheat the oven to 350˚F.
- Prep The Broccoli:Cut broccoli into florets and set aside. Peel the stems and chop into 1-inch chunks.
- Roast Garlic: Peel the excess paper skin of garlic head and slice the pointy top of the garlic off. Generously drizzling with olive oil — then sprinkle with salt and pepper. Roast in the oven for about 40 minutes or until the garlic browns on top. Remove and allow to cool slightly. To remove the garlic in full cloves, just squeeze each section and the garlic will slip out.
- Saute Onions & Boil: In a dutch oven or large saucepan over medium heat, melt the butter, then add the onion and cover with a lid. Cook, stirring often, until the onion is tender, about 5 minutes.
- Add Cauliflower (or Potato): Bring it to a boil over medium heat. Reduce the heat to low and partially cover the pot and simmer until the cauliflower is very tender, about 10 minutes altogether. If using a potato, cook the potato for about 15-20 minutes prior to adding the broccoli stems.
- Roast The Broccoli: While the cauliflower is boiling, drizzle olive oil over the broccoli florets and toss with 1/4 teaspoon salt. Place on a rimmed baking sheet and roast until slightly tender and the broccoli browns in spots around the edges, 8-12 minutes.
- Bring All Together: Add the roasted broccoli, roasted garlic, a pinch of salt, and the lemon pepper and puree the soup using either an immersion blender or in batches in a countertop blender. Drizzle with olive oil of choice and serve hot.