healthy broccoli soup
Cozy Up with Creamy Baked Broccoli Soup: A Flavorful & Healthy Delight!
Are you craving a soup that’s both incredibly comforting and packed with nutrients? Look no further than our Baked Broccoli Soup! This isn’t your average broccoli soup – roasting the broccoli and onions brings out a depth of flavor you won’t believe. It’s a fantastic way to sneak in extra veggies, even for picky eaters, and it’s naturally vegan and healthy!
We’ve all been there – wanting a quick and easy meal that doesn’t sacrifice taste. This recipe delivers on both fronts. With a prep time of just 15 minutes and a cook time of 25 minutes, you’ll have a warm, satisfying soup on the table in under an hour. The secret? Roasting! It transforms simple broccoli into something truly special.
What makes this Baked Broccoli Soup different?
- Roasted Flavor: Roasting the broccoli and onions caramelizes their natural sugars, creating a richer, more complex flavor profile.
- Creamy Texture: The blend of roasted vegetables, milk (or your favorite alternative!), and nutritional yeast creates a luxuriously creamy texture without relying on heavy cream.
- Vegan & Healthy: This soup is naturally vegan and packed with vitamins and nutrients. It’s a guilt-free indulgence!
- Easy to Customize: Feel free to adjust the seasonings to your liking. Add a pinch of red pepper flakes for a little heat, or experiment with different herbs and spices.
Serving Suggestions:
- Garnish with a swirl of olive oil and a sprinkle of chopped nuts.
- Serve with a side of crusty bread for dipping.
- Add a dollop of vegan sour cream or yogurt for extra creaminess.
Frequently Asked Questions:
- Can I use frozen broccoli? While fresh broccoli is preferred for the best flavor and texture, you can use frozen. Be sure to thaw it completely and pat it dry before roasting.
- What if I don’t have nutritional yeast? You can substitute with a small amount of grated Parmesan cheese (if not vegan) or simply omit it. It adds a cheesy flavor, but the soup will still be delicious without it.
- Can I make this soup ahead of time? Yes! This soup reheats beautifully. Store it in an airtight container in the refrigerator for up to 3 days.
- Is this soup gluten-free? Yes, this recipe is naturally gluten-free.
- Can I add other vegetables? Absolutely! Feel free to add other root vegetables like carrots or parsnips to the roasting pan.
We hope you enjoy this comforting and flavorful Baked Broccoli Soup as much as we do! It’s the perfect meal for a chilly evening or anytime you’re craving a healthy and satisfying bowl of goodness.
Baked Broccoli Soup
Ingredients
- 1 head broccoli cut into small stalks
- 1 onion halved and sliced
- 1 leek chopped
- 3 garlic cloves
- 2 tablespoons olive oil
- 1/4 cup cashews optional, for toasty flavor
- 1 cup milk can use any milk, cottage cheese or greek yogurt
- 3 tablespoons nutritional yeast or 1/4 cup shaved parmesan
- 3 tablespoons lemon juice about 1 large lemon
- pinch red pepper optional
- 1-1.5 teaspoon sea salt to taste, celtic salt recommended
- to taste pepper
Instructions
- Preheat the oven to 375F. Line a large baking sheet with parchment paper.
- Chop the broccoli into small stalks. Cut the ends off of the onion and peel the outer layer off. Cut the onion in half and then slice the halves into thinner slices. Chop the leek into small pieces. Add the broccoli and onion to the sheet pan, spreading it out. Sprinkle the garlic cloves over top.
- Drizzle the olive oil over the vegetables. You can also season with sea salt & pepper here. Sometimes I like to throw the cashews on the pan closer to the end of the baking process (last 5-10 mins) to add more toasty flavor, but this is optional! Don't leave them in there for the entire time (and blending them in raw tastes just as good).
- Place the sheet pan into the oven and bake for 22-25 minutes, until the broccoli is browned and a little toasty – don't let it blacken at all. The time will vary based on your oven, just keep an eye on it as you don't want the broccoli to burn. The onions should have softened a bit.
- Once the veggies are done, remove them from the oven and let them cool for five minutes or so.
- Add all of baked veggies to your high powered blender along with the remaining ingredients. Blend for a minute or two until completely smooth, stopping to scrape down the sides as needed.
- Pour the soup into a soup pot or deep pan. Heat until warmed through and serve!
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