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

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 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. 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. 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. 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 per serving