Creamy Roasted Broccoli Soup
Cozy Up with Creamy Roasted Broccoli Soup: A Flavor-Packed Delight!
Looking for a comforting and healthy dinner option? Our Creamy Roasted Broccoli Soup is the answer! This isn’t your average broccoli soup – roasting the broccoli and pumpkin seeds brings out a depth of flavor that will have everyone asking for seconds. It’s surprisingly easy to make and packed with nutrients, making it perfect for a weeknight meal or a cozy weekend treat.
Why Roast the Broccoli?
Roasting transforms broccoli from a sometimes-bitter vegetable into something truly special. The high heat caramelizes the natural sugars, creating a slightly sweet and nutty flavor. Plus, roasting adds a wonderful texture that blends beautifully into the creamy soup.
What Makes This Soup Special?
- Roasted Flavor: The key to this soup’s deliciousness is the roasted broccoli and pumpkin seeds. Don’t skip this step! It adds a depth of flavor you won’t get from simply boiling the broccoli.
- Creamy Texture: We achieve a luscious, creamy texture without using any heavy cream! The potatoes and blended broccoli create a naturally smooth and satisfying soup.
- Healthy & Nutritious: Broccoli is a nutritional powerhouse, packed with vitamins, minerals, and antioxidants. This soup is a delicious way to get your daily dose of greens!
- Easy to Make: Despite the incredible flavor, this soup is surprisingly simple to prepare. It’s perfect for busy weeknights.
Serving Suggestions
This Creamy Roasted Broccoli Soup is delicious on its own, or you can pair it with a crusty bread for dipping. A sprinkle of extra roasted pumpkin seeds adds a delightful crunch. It also pairs well with a simple salad.
Frequently Asked Questions
Q: Can I use frozen broccoli?
A: While fresh broccoli is recommended for the best flavor and texture, you can use frozen broccoli. Be sure to thaw it completely and pat it dry before roasting.
Q: Can I make this soup vegan?
A: Yes! This recipe is naturally vegan. Just ensure your bouillon cube is plant-based.
Q: Can I add other vegetables?
A: Absolutely! Feel free to add other vegetables like carrots, cauliflower, or leeks to the soup.
Q: How long does this soup keep?
A: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 2-3 months.
Get ready to enjoy a bowl of pure comfort with our Creamy Roasted Broccoli Soup! It’s a recipe you’ll make again and again.
Creamy Roasted Broccoli Soup
Ingredients
- 200 grams broccoli stalks
- 1 medium zucchini
- 1 cup yellow onion
- 3 cloves garlic unpeeled, whole cloves
- 0.5 cup potatoes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cube no sodium bouillon
- 1250 ml water approx. 5 cups
- 200 grams broccoli florets
- 1/4 cup olive oil
- 1/4 cup pumpkin seeds
Instructions
- Preheat oven to 200 C / 400 F.
- Put the broccoli florets and pumpkin seeds in a large bowl and toss with the olive oil and seasonings.
- Roast for 15-20 minutes until the florets are browned.
- Once nicely roasted, remove from heat and set aside until ready to use.
- Roughly chop the onion and broccoli stalks, mince the garlic, and cube the potatoes and zucchini.
- Heat the olive oil in the soup pot on high heat and add the onion and garlic. Sauté until lightly browned and aromatic (3-4 minutes).
- Add the broccoli stalks - sauté a few more minutes until lightly browned (5 minutes).
- Reduce heat to medium high and add the zucchini, potato and seasonings then cover with water.
- Bring to boil then reduce heat and simmer for 25-30 minutes or until the potatoes are fork tender.
- Once the potatoes are fully cooked through, use an immersion blender to blend up the soup to a creamy consistency.
- Add almost all the roasted broccoli and pumpkin seeds to the soup reserving some for garnish.
- Serve hot topped with the crunchy bits. Enjoy!
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