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Creamy Roasted Broccoli Soup

A delightful and nourishing dish that combines roasted broccoli and creamy undertones, perfect for any season.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Appetizer, Soup
Cuisine: American, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Roasted Broccoli
  • 600 grams broccoli florets The star of the show, tender and packed with nutrients.
  • 5 tablespoons pumpkin seeds Adds crunch and nuttiness.
  • 0.25 cup olive oil For roasting.
  • 0.5 teaspoon salt Enhances flavors.
  • 0.5 teaspoon garlic powder Adds aroma and richness.
  • 0.5 teaspoon black pepper For spice.
For the Soup Base
  • 200 grams broccoli stalks Utilizing whole broccoli ensures minimal waste.
  • 1 zucchini Adds texture and nutrition.
  • 1 cup yellow onion Sweet and aromatic.
  • 3 cloves garlic (whole, unpeeled) Roast whole for enhanced sweetness.
  • 0.5 cup potatoes To create a creamy texture.
  • 1 tablespoon olive oil For sautéing aromatic vegetables.
  • 1 teaspoon salt Balances all ingredients.
  • 1 teaspoon black pepper For seasoning.
  • 1 no sodium bouillon cube Adds flavor without salt.
  • 1250 ml water The base of the soup.

Method
 

Preheat and Roast
  1. Preheat your oven to 200°C (400°F).
  2. Combine broccoli florets and pumpkin seeds in a large bowl; drizzle with olive oil and season with salt, garlic powder, and black pepper.
  3. Toss until well coated and spread the mixture on a baking sheet. Roast for 15-20 minutes until golden brown.
Prepare the Vegetables
  1. Chop the onion and broccoli stalks, mince the garlic, and cube the potatoes and zucchini.
Sauté the Aromatics
  1. In a large soup pot, heat olive oil over high heat. Add onion and unpeeled garlic cloves; sauté for 3-4 minutes.
  2. Add chopped broccoli stalks and sauté for another 5 minutes until lightly browned.
Combine and Simmer
  1. Reduce heat to medium-high and add zucchini, potatoes, salt, black pepper, and bouillon cube.
  2. Pour in water to cover vegetables and bring to a boil. Then reduce heat and let it simmer for 25-30 minutes.
Blend the Soup
  1. Use an immersion blender or regular blender to puree the soup until creamy.
Finishing Touches
  1. Stir in most of the roasted broccoli and pumpkin seeds, reserving some for garnish.
  2. Serve hot, garnished with reserved broccoli and pumpkin seeds.

Notes

Store leftovers in an airtight container for up to 3-4 days in the refrigerator or freeze for longer storage. Add herbs for enhanced flavor or make it spicier with red pepper flakes.