Roasted broccoli soup

September 5, 2021 0 Comments

With the first hints of Autumn floating on the slightly cooler air currents my appetite turns towards hearty cream soups. Nothing takes the chill from your bones like a creamy broccoli or cauliflower soup. Here is a good recipe I found for broccoli soup. -Oldfart

Roasting the broccoli brings out the full flavor of this classic and comforting soup.

Cal/Serv: 411

Yields: 8 quarts

Prep Time: 0 hours 25 mins

Total Time: 1 hour 15 mins



  • 7 lb. broccoli
  • 3/4 c. olive oil
  • kosher salt
  • Pepper
  • 8 stalk celery
  • 1 lb. carrots
  • 2 medium onions
  • 2 large shallots
  • 3 1/2 qt. low-sodium vegetable or chicken broth
  • 1 qt. milk
  • 1 loaf crusty whole wheat bread
  • 1/2 c. grated sharp Cheddar
  • 1/2 c. sour cream or crème fraiche


  1. Heat oven to 400 degrees F. Line 3 rimmed baking sheets with foil. On 1 sheet, toss the broccoli with 1/2 cup oil and 1 tablespoon salt. Divide the broccoli between the other sheets, arranging in an even layer. Roast until golden brown, 20 to 25 minutes.
  2. Meanwhile, heat the remaining 1/4 cup olive oil in a large stockpot over medium heat. Add the celery, carrots, onions, shallots, and 1 teaspoon each salt and pepper and cook, stirring occasionally, until the vegetables are just tender, 12 to 15 minutes.
  3. Add the roasted broccoli and broth to the pot and bring to a boil. Reduce heat and simmer until the vegetables are tender, 30 to 35 minutes.
  4. Remove from heat and add the milk. Using an immersion blender (or a standard blender, working in batches), purée the soup, adding more milk if it’s too thick.
  5. Serve with crusty bread, cheese, and sour cream, if desired.