This soup is so very yummy! My family and I enjoy the depth of flavor the roasted vegetables give the soup. Since we prefer it thicker, I plan on roasted more broccoli tomorrow then adding it to the soup to get the texture we prefer.
We've been eating roasted vegetables this year and have found it's our favorite for many veggies we eat! In fact, the roasted vegetables get devoured by everyone in big family! Which is where the idea came from to make the soup with roasted veggies!
1Rinse broccoli crowns, cutting off and reserving stem. Put the broccoli florets in parchment lined pan toss with extra virgin olive oil and some sea salt with 5-6 minced fresh garlic (best to add garlic halfway through roasting to prevent garlic scorching ). Roast broccoli preheated 400 degree oven. Be sure to check broccoli every 8 minutes and turn. It can take 16 to 24 minutes or so.
2Trim and cut up reserved broccoli stem and boil. I add a teaspoon of Chicken Better Than Broth (or Chicken bouillon can be substituted). I prefer low sodium but any type may be used. The stems are boiled until softened then blended into soup with hand blender to improve the texture of soup.
3Peel and cut carrots into sticks and place on parchment lined pan for roasting Coat the carrots with a little extra virgin olive oil and sea salt. Be sure to check the carrots every 8 minutes and turn. Roast until fork tender.
4Dice onion and saute in olive oil in pan. (I used half of a medium onion because the onion was so pungent, often I use one whole medium onion).
5Add liquid chicken broth to soup pot. (homemade stock can be used instead).
6Reserve some cooked broccoli to add after soup is blended. (Trim off stem to add tiny florets after using hand blender).
7Add, Roasted broccoli with roasted garlic, roasted carrots and sauteed onions to soup pot. Also, add tender cooked broccoli stems. Bring to simmering boil then turn soup to low temperature. Use hand blender to blend soup.
8Rinse and mince fresh Tarragon. Use 3 Tablespoons fresh or 1 Tablespoon dried Tarragon. Personal preference, you can add the Tarragon before or after blending soup.
9Add half and half and shredded cheddar cheese. Bring soup to temperature gentle to avoid scorching. Grate Parmesan cheese over soup bowl when serving.
10Better than Broth adds a nice flavor to the soup, I used 5 to 7 teaspoons according to taste really. Any bouillon can be used.