Roasted Broccoli Soup

I had broccoli cheddar soup the other day for lunch and it was pretty solid - but like grocery store solid, not like "make at home" solid. It reminded me that I had this recipe flagged from last winter but had not gotten around to it. To be clear, this is absolutely not a broccoli cheddar soup. It's a far healthier version.

This soup is loaded with vegetables and has zero cream in it. In fact, it doesn't have cheddar either. Except for when I decided to cheat and sprinkle a little cheddar on as a topping. But, it is incredibly easy to make. I did this on like a Tuesday night after work and commuting home. I was half planning on just making an egg sandwich and then realized I bought the broccoli over the weekend. Broccoli soup it is.

Here's how it goes.

  1. Prep the broccoli and lay on a sheet pan. Quarter the shallot and add to the pan. Drizzle with olive oil and roast at 425 for about 25 minutes. Turning as needed.
  2. Reserve about 1/4 cup of broccoli to the side (this is for topping).
  3. Add the roasted ingredients, spinach, chicken stock, and parmesan to the blender. Blend until evenly pureed.
  4. Add to a pot and heat until warm. Squeeze the juice of one lemon, and zest in the pot before serving.
  5. Serve!

Shopping List
1 1/4 pound broccoli
2 cup spinach
1 shallot
3 cups chicken stock
1/2 parmesan
1 lemon

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