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Creamy Roasted Broccoli Soup

A comforting and creamy soup made from roasted broccoli and fresh vegetables, perfect for cozy evenings or a nutritious lunch option.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Appetizer, Lunch, Soup
Cuisine: American, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

For roasting
  • 600 grams broccoli florets (about 10 cups) Tender and vibrant, these florets will be roasted.
  • 5 tablespoons pumpkin seeds Adds crunch and nutty flavor.
  • 0.25 cup olive oil Enhances the flavor of the roasted vegetables.
  • 0.5 teaspoon salt Enhances flavor.
  • 0.5 teaspoon garlic powder Complements the fresh garlic used later.
  • 0.5 teaspoon black pepper Adds warmth and complexity.
For the soup base
  • 200 grams broccoli stalks (about 2 cups) Adds fiber and broccoli flavor.
  • 1 no zucchini Introduces freshness.
  • 1 cup yellow onion Forms a flavorful base.
  • 3 cloves garlic (unpeeled whole cloves) Becomes soft and sweet when roasted.
  • 0.5 cup potatoes Helps to thicken the soup.
  • 1 tablespoon olive oil For sautéing aromatics.
  • 1 teaspoon salt For seasoning.
  • 1 teaspoon black pepper To season the sautéed mix.
  • 1 no sodium bouillon cube Imparts rich broth flavor.
  • 1250 ml water (approx. 5 cups) The base of the soup.

Method
 

Preparation
  1. Preheat your oven to 200°C (400°F).
  2. In a large bowl, combine broccoli florets and pumpkin seeds. Drizzle with olive oil and sprinkle with salt, garlic powder, and black pepper. Toss to coat uniformly.
  3. Spread the mixture onto a baking sheet and roast for 15-20 minutes until nicely browned.
  4. Meanwhile, chop the onion and broccoli stalks, mince the garlic, and cube the potatoes and zucchini.
Cooking
  1. In a large soup pot, heat 1 tablespoon of olive oil over high heat. Add chopped onion and unpeeled garlic cloves, sautéing for 3-4 minutes until aromatic.
  2. Add in chopped broccoli stalks and sauté for another 5 minutes.
  3. Reduce the heat to medium-high and add zucchini, cubed potatoes, salt, black pepper, and bouillon cube. Pour in enough water to cover the vegetables.
  4. Bring to a boil, then reduce heat to a simmer. Cook for 25-30 minutes until potatoes are fork-tender.
  5. Blend the soup until creamy and smooth using an immersion blender.
  6. Stir in most of the roasted broccoli and pumpkin seeds, reserving some for garnish.
Serving
  1. Ladle the soup into bowls and top with reserved roasted broccoli and pumpkin seeds. Serve hot.

Notes

For extra creaminess, blend in cream or coconut milk after puréeing. Add cheese like cheddar or parmesan for added flavor. Adjust salt and pepper to preference. Fresh herbs like parsley or chives make a great garnish.