If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
- Cut broccoli into florets and sliced stems. Toss in olive oil, garlic, salt, and pepper. Roast broccoli at 350℉ for 15 minutes.
- 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.
- Puree mixture in a blender until smooth.
- Possible additions: sour cream and fried shallots for garnish