Roasted Broccoli Cream Soup is a hearty and flavorful dish perfect for any occasion. Combining the earthy flavor of Roasted Broccoli Cream Soup with a velvety cream base, this soup offers a perfect blend of nutrition and indulgence. Whether served as Main Course this Soup is a surefire way to elevate your dining experience.
Nutritional Benefits
Broccoli is a powerhouse of vitamins and minerals. It contains high levels of vitamin C, vitamin K, and folate—all of which are necessary for healthy bones, cells, and the immune system. Additionally, broccoli contains a wealth of antioxidants that help combat oxidative stress in the body.
More Soup Recipes You’ll Love
Roasted Broccoli Cream Soup
Creamy Roasted Broccoli Soup delicious and nutritious combine the earthy flavors of roasted broccoli with this comforting soup perfect for cold days or as a snack any time of year.
Ingredients
Instructions
-
Preheat the oven to 200°C (about 400°F).
-
Spread the broccoli florets on a baking sheet. Sprinkle with olive oil and season without salt.
-
The florets should be soft and faintly browned after 15 minutes of roasting in the oven.
-
Heat a little olive oil in a big skillet over medium heat. The diced onion should be fried until it turns translucent.
-
Add the potato cubes and carrot slices and simmer for a few minutes until they start to soften.
-
Add the roasted broccoli to the frying pan. Add the vegetable stock and season with half a teaspoon salt and a pinch of nutmeg.
-
After bringing the mixture to a boil, add black pepper to taste.
-
Reduce the heat and stir in the cream. Give the soup two minutes or so to simmer.
-
Use a blender or immersed blender to mix the soup until it's velvety and creamy.
-
Top with a dollop of Greek yogurt, sprinkle with fresh parsley, and spray with olive oil.
-
Enjoy your warm, hearty creamy roasted broccoli soup.
Servings: 6 ServingCalories:622kcalTotal Fat:49gSaturated Fat: 27gCholesterol:148mgSodium:1247mgPotassium:711mgTotal Carbohydrate:27gDietary Fiber: 3gSugars: 3gProtein:23gVitamin A: 1320IUVitamin C: 76mgCalcium: 621mgIron: 3mg
Note
Note 1: You can also use chicken stock instead of vegetable stock, if you prefer.
Note 2: You can add a sprinkle of grated cheddar cheese on top of the soup before serving for added flavor.
Note 3: If you don't have an immersion blender, you can use a potato masher to mash the vegetables in the pot until they are broken down and the soup has a chunky consistency.
