Author Notes
A simple roast broccoli soup. Easy to make, and delicious to eat. —Caitlin Hoey
Ingredients
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2 1/2
heads of broccoli
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2 tablespoons
olive oil
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1
clove garlic (minced)
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1 teaspoon
salt
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1 dash
pepper
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6 cups
chicken broth
Directions
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Cut broccoli into florets and sliced stems. Toss in olive oil, garlic, salt, and pepper. Roast broccoli at 350℉ for 15 minutes.
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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.
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Puree mixture in a blender until smooth.
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Possible additions: sour cream and fried shallots for garnish
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