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patricia's roasted cream of broccoli soup

Seahorsey avatar
Recipe by
Patricia Bliesner
@Seahorsey
Kirkland, WA

This soup is so very yummy! My family and I enjoy the depth of flavor the roasted vegetables give the soup. Since we prefer it thicker, I plan on roasted more broccoli tomorrow then adding it to the soup to get the texture we prefer. We've been eating roasted vegetables this year and have found it's our favorite for many veggies we eat! In fact, the roasted vegetables get devoured by everyone in big family! Which is where the idea came from to make the soup with roasted veggies!

yield 8
prep time 20 Min
cook time 1 Hr
method Stove Top

Ingredients For patricia's roasted cream of broccoli soup

  • 5-6 md
    fresh broccoli crowns
  • 5 clove
    garlic, minced
  • 1 tsp
    sea salt
  • 4 Tbsp
    olive oil, extra virgin
  • 4-5
    carrots, peeled cut into sticks
  • 2 box
    32 oz chicken broth, low sodium
  • 5-7 tsp
    chicken better than broth, reduced sodium
  • 1/2-1 md
    onion, diced
  • 3 Tbsp
    fresh tarragon (or 1 tablespoon dry tarragon)
  • 1-1/2 c
    cheddar cheese, shredded
  • 1-1/2 c
    half and half

How To Make patricia's roasted cream of broccoli soup

  • 1
    Rinse broccoli crowns, cutting off and reserving stem. Put the broccoli florets in parchment lined pan toss with extra virgin olive oil and some sea salt with 5-6 minced fresh garlic (best to add garlic halfway through roasting to prevent garlic scorching ). Roast broccoli preheated 400 degree oven. Be sure to check broccoli every 8 minutes and turn. It can take 16 to 24 minutes or so.
  • 2
    Trim and cut up reserved broccoli stem and boil. I add a teaspoon of Chicken Better Than Broth (or Chicken bouillon can be substituted). I prefer low sodium but any type may be used. The stems are boiled until softened then blended into soup with hand blender to improve the texture of soup.
  • 3
    Peel and cut carrots into sticks and place on parchment lined pan for roasting Coat the carrots with a little extra virgin olive oil and sea salt. Be sure to check the carrots every 8 minutes and turn. Roast until fork tender.
  • 4
    Dice onion and saute in olive oil in pan. (I used half of a medium onion because the onion was so pungent, often I use one whole medium onion).
  • 5
    Add liquid chicken broth to soup pot. (homemade stock can be used instead).
  • 6
    Reserve some cooked broccoli to add after soup is blended. (Trim off stem to add tiny florets after using hand blender).
  • 7
    Add, Roasted broccoli with roasted garlic, roasted carrots and sauteed onions to soup pot. Also, add tender cooked broccoli stems. Bring to simmering boil then turn soup to low temperature. Use hand blender to blend soup.
  • 8
    Rinse and mince fresh Tarragon. Use 3 Tablespoons fresh or 1 Tablespoon dried Tarragon. Personal preference, you can add the Tarragon before or after blending soup.
  • 9
    Add half and half and shredded cheddar cheese. Bring soup to temperature gentle to avoid scorching. Grate Parmesan cheese over soup bowl when serving.
  • 10
    Better than Broth adds a nice flavor to the soup, I used 5 to 7 teaspoons according to taste really. Any bouillon can be used.
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