Blend roasted broccoli, cream cheese, and vegetable broth to make a simple, yet delicious soup. Roasting broccoli enhances its flavor, allowing nutty and sweet flavors to develop.
Ingredients
- broccoli florets and stalks: 5 cups (chopped)
- onion, chopped into 1-inch pieces: 1 piece
- garlic: 3 clove (peeled)
- olive oil: 2 Tbsp
- vegetable broth: 3 cups
- ounces cream cheese: 4 piece (softened)
- lemon pepper: 0.75 tsp (or more if needed)
- red pepper flakes: (to taste, crushed)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
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Place broccoli, onion, garlic, and olive oil in a large bowl and toss to coat evenly. Place on the prepared baking sheet in a single layer.
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Roast vegetables until soft, 30 to 35 minutes, stirring every 10 minutes. Remove from oven. Chop 1/4 cup of broccoli florets; set aside for garnish.
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Combine remaining vegetables with vegetable broth, cream cheese, and lemon pepper in a high-powered blender or food processor in batches. Puree soup until smooth.
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Pour soup into a saucepan over medium-low heat until warmed through, about 5 minutes. Season with additional lemon pepper to taste. Ladle into bowls. Garnish with reserved chopped broccoli and crushed red pepper.
