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patricia's roasted cream of broccoli soup

Seahorsey avatar
Recipe by
Patricia Bliesner
@Seahorsey
Kirkland, WA

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 roasting 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 a big family, which is where the idea came from to make the soup with roasted veggies

yield 8
prep time 20 Min
cook time 1 Hr
method Stove Top

Ingredients For patricia's roasted cream of broccoli soup

  • 5 - 6 md
    fresh broccoli crowns
  • 5 clove
    garlic
  • 1 tsp
    sea salt
  • 4 Tbsp
    extra-virgin olive oil
  • 4 - 5 md
    carrots, peeled cut into sticks
  • 1/2 md
    onion, diced
  • 2 box
    chicken broth, low sodium (32 oz each)
  • 5-7 tsp
    chicken Better Than Bouillon, reduced sodium
  • 3 Tbsp
    fresh tarragon (1 Tbsp dry tarragon)
  • 1 1/2 c
    half and half
  • 1 1/2 c
    cheddar cheese, shredded
  • Parmesan cheese, for serving

How To Make patricia's roasted cream of broccoli soup

  • 1
    Preheat oven to 400 degrees F. Rinse broccoli crowns, cutting off and reserving stems. Put the broccoli florets in a parchment-lined pan. Toss with extra virgin olive oil, some sea salt, and 5 - 6 cloves of garlic. Roast broccoli. Be sure to check broccoli every 8 minutes and turn. It can take 16 to 24 minutes or so.
  • 2
    Once roasted, reserve a few broccoli crowns.
  • 3
    Peel and cut carrots into sticks and place on a 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.
  • 4
    Dice the onion and saute in olive oil in a pan.
  • 5
    Add chicken broth and Better Than Bouillon to a soup pot. Add roasted broccoli with roasted garlic, carrots, and sauteed onion.
  • 6
    Add broccoli stems.
  • 7
    Bring to a simmering boil. Then turn the soup to a low temperature. Use a hand blender to blend the soup.
  • 8
    Roughly chop the reserved broccoli and add it to the soup.
  • 9
    Rinse and mince fresh tarragon. Use 3 Tbsp fresh or 1 Tbsp dried tarragon (personal preference).
  • 10
    Add the tarragon.
  • 11
    Add the half and half.
  • 12
    Then add the shredded cheddar cheese.
  • 13
    Grate Parmesan cheese over the soup when serving, about 1 - 2 Tbsp per bowl.
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