Roast Broccoli Soup
Caitlin Hoey
Photo by Caitlin Hoey
- Serves
- 3 - 4 bowls
A simple roast broccoli soup. Easy to make, and delicious to eat.
Ingredients
- 2 1/2 heads of broccoli
- 2 tablespoon olive oil
- 1 clove garlic (minced)
- 1 teaspoon salt
- 1 dash pepper
- 6 cup chicken broth
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Directions
- Step 1
Cut broccoli into florets and sliced stems. Toss in olive oil, garlic, salt, and pepper. Roast broccoli at 350℉ for 15 minutes.
- Step 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.
- Step 3
Puree mixture in a blender until smooth.
- Step 4
Possible additions: sour cream and fried shallots for garnish