Blend roasted broccoli, cream cheese, and vegetable broth to make a simple, yet delicious soup. Roasting broccoli enhances its flavor, allowing nutty and sweet flavors to develop.
Ingredients
- 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
- 0.75 teaspoons lemon pepper , or more as needed
- crushed red pepper flakes to taste
Instructions
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1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
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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.
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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.
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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.
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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.
Nutrition Facts
Per serving
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