Roasted Broccoli Soup
This roasted broccoli soup is not your average broccoli soup, it’s just so much better! This broccoli soup is vegan and dairy free but SO creamy! My secret to this creaminess is leeks. Leeks add flavor, creaminess, and color to the soup. The broccoli is oven roasted with leeks and other veggies that add a depth of flavor. This soup is really easy to make with minimal work because your oven does half o the work. Perfect for those gloomy days when you don’t want to work hard but you want something cozy and delicious. This broccoli soup is something you and your loved ones will enjoy so much. It’s also so healthy!
Happy Cooking!
Servings: 5-6 servings
Prep Time: 15 mins
Baking Time: 30 mins
Total Time: 1 hour
Ingredients:
1 large broccoli head cut into florets about 20 oz
3 leeks chopped
1/3 cup celery chopped
1 jalapeno chopped
2-4 cloves garlic (I used confit; click here for the recipe check notes)
2.5 tbsp olive oil
1 tbsp Italian seasoning
Salt as per taste
1/4 tsp black Pepper
1 Bouillon cube (stock cube) and 4-5 cups of water OR 4-5 cups of vegetable stock; check notes
Directions:
Preheat oven to 400F. Line a baking tray with foil or parchment paper.
Cut leeks and then make sure you wash them well as leeks can have dirt. I slice them and then give them a wash in a bowl with water. Then I transfer the leeks to a colander and wash them again. For a detailed video on how to clean leeks, click here.
On the lined baking tray, put the sliced leeks, broccoli florets, jalapenos, and celery. If you aren’t using garlic confit, place garlic cloves in a foil, drizzle some oil and close it and place it on the tray as well. If you are using confined garlic, you don’t need to do anything with it yet.
Drizzle olive oil, salt, pepper, and spices on the veggies and toss them well. I like to keep the veggies separate so they all cook evenly but you can mix them together if you want, its not that much of a difference.
Bake at 400F for 20 mins and then flip them over and bake again for 10-12 mins till its evenly roasted all over.
Once out of the oven let the veggies cool.
Once cooled, place the veggies in a food processor. You will have broccoli, celery, leeks, jalapeno, and roasted or confit garlic in the processor. Add either the bouillon cube and 2 cups of water or 2 cups of stock. I like to save some of the roasted broccoli to top as a garnish.
Blend till smooth.
Put a saucepan on medium heat. Pour the blended mixture into the saucepan. Add either 2 cups of water or stock.
Mix well and let it come to a boil. Add more water/stock as needed to get the consistency you want.
Pour the hot soup into bowls and then top with the roasted broccoli as a garnish. I like to drizzle some cream (coconut cream) as a garnish.
Serve warm with bread or garlic bread as you like.
Notes/Tips:
You can meal prep the roasted veggies and keep them from before. Blend into the soup as you like.
A boullion cube is a dehydrated stock cube. So when you use the cube you just need water. If you don’t use the cube you need to use liquid stock instead.
Using a Bouillon cube and water will not change the color of the soup whereas using liquid stock can change the color.
Garlic confit is garlic cloves cooked in oil for a long time at a low temperature. That cooks the garlic and makes them soft and mashable. I keep garlic confit stocked at home so I used garlic confit instead of roasting garlic. You can use either or, both make it delicious!
Do not skip the leeks or celery.
The jalapeno doesn't make it too spicy, if you want it spicy use a serrano or two.
