Roast Broccoli Soup

By Caitlin Hoey
January 3, 2017
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Author Notes: A simple roast broccoli soup. Easy to make, and delicious to eat. Caitlin Hoey

Serves: 3 - 4 bowls

  • 2 1/2 heads of broccoli
  • 2 tablespoons olive oil
  • 1 clove garlic (minced)
  • 1 teaspoon salt
  • 1 dash pepper
  • 6 cups chicken broth
  1. Cut broccoli into florets and sliced stems. Toss in olive oil, garlic, salt, and pepper. Roast broccoli at 350℉ for 15 minutes.
  2. Boil roasted broccoli florets and stems in 6 cups of chicken broth on the stove. Cook until sliced stems can be easily pierced with a knife. Remove from heat and allow mixture to cool.
  3. Puree mixture in a blender until smooth.
  4. Possible additions: sour cream and fried shallots for garnish

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