Author Notes: A simple roast broccoli soup. Easy to make, and delicious to eat. —Caitlin Hoey
Serves: 3 - 4 bowls
heads of broccoli
tablespoons olive oil
clove garlic (minced)
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