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Roasted Broccoli Soup

This roasted broccoli soup is a simple blend of roasted broccoli, vegetable broth, and cream cheese.
Makes:4 servings


  • 5 cups chopped broccoli florets and stalks
  • 1 onion, chopped into 1-inch pieces
  • 3 cloves garlic, peeled
  • 2 tablespoons olive oil
  • 3 cups vegetable broth
  • 4 ounces cream cheese, softened
  • ¾ teaspoon lemon pepper, or more as needed
  • crushed red pepper flakes to taste


Prep:15 mCook:40 mReady:55 m
  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. Place broccoli, onion, garlic, and olive oil in a large bowl and toss to coat evenly. Place on the prepared baking sheet in a single layer.
  3. Roast vegetables until soft, 30 to 35 minutes, stirring every 10 minutes. Remove from oven. Chop 1/4 cup of broccoli florets; set aside for garnish.
  4. Combine remaining vegetables with vegetable broth, cream cheese, and lemon pepper in a high-powered blender or food processor in batches. Puree soup until smooth.
  5. Pour soup into a saucepan over medium-low heat until warmed through, about 5 minutes. Season with additional lemon pepper to taste. Ladle into bowls. Garnish with reserved chopped broccoli and crushed red pepper.

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