Roasted Broccoli Soup Recipe

Photo: Uncut Recipes

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Today, we're guiding you to the creation of a Roasted Broccoli Soup – a recipe that's not just about satisfying your taste buds but also about embracing a healthier lifestyle. The star of our show, Broccoli, is roasted to perfection, resulting in an earthy and slightly sweet taste that's utterly irresistible. With the addition of a velvety blend of cream cheese and the heartiness of vegetable broth, this soup is a warming and comforting hug in a bowl.

Growing up, the kitchen was always the heart of our home, a place where love was expressed through food and shared meals. My grandmother, a wonderful cook, introduced me to the joy of crafting delicious dishes. This Roasted Broccoli Soup is a testament to those cherished memories - it's a recipe that echoes her love for simple, nutritious ingredients and her flair for turning them into something magical.

As a child, I watched in awe as my grandmother transformed the humble broccoli, with its vibrant green florets and sturdy stalks, into a tantalizing soup. The aroma of the roasting vegetables filling the kitchen was comforting, and it signaled that a hearty, delicious meal was just around the corner.

Fast-forward to today, and I am thrilled to share with you this cherished family recipe. The earthy flavor of perfectly roasted broccoli combined with the smooth creaminess of the broth creates a meal that's both healthy and indulgent. A hint of lemon pepper adds a delightful zing, while the punch of crushed red pepper flakes teases your taste buds, making every spoonful an exciting adventure.

Crafting this Roasted Broccoli Soup is more than just cooking; it's a journey down memory lane, a homage to my grandmother, and a celebration of the power of food to connect us. So, let's gather our ingredients, roll up our sleeves, and honor those kitchen traditions that make us who we are. Ready to cook? Let's get started!

JUMP TO:

INGREDIENTS:

Broccoli: For this Roasted Broccoli Soup, the quality of your broccoli is paramount. Look for a vivid green color, tight florets, and firm stalks - all signs of freshness. The stem's cut end should not look dry or brown, an indication it's been sitting for a while. And here's a chef's tip: the leaves on the broccoli are edible and full of flavor! They'll add complexity to your soup.

Vegetable Broth: Store-bought broth can be a timesaver, but homemade vegetable broth allows you to control the flavor. A chef's trick is to roast the vegetables (like carrots, onions, celery) first, which deepens the flavor of the broth. Also, consider the broth's role in this recipe: it's not just a liquid; it's a critical flavor element. Choose or make one that compliments the taste of broccoli.

Olive Oil: Olive oil is a kitchen workhorse with a spectrum of flavors. For roasting, choose a high-quality extra virgin olive oil, it should smell and taste fresh and fruity. A chef's tip: to extract maximum flavor, toss the veggies in olive oil at room temperature.

Lemon Pepper Seasoning & Crushed Red Pepper Flakes: Spices can transform a dish. Lemon Pepper adds a citrusy brightness, while red pepper flakes add a spicy kick. Buying whole spices and grinding them as needed will give you the freshest and most potent flavors.

MAIN STEPS:

Roasting the Veggies: The size of your broccoli florets and onion pieces matters. Aim for consistent sizes to ensure even roasting. Too small, and they might burn; too large, and they may not fully soften. A nice browning on your vegetables is desirable as it adds a depth of flavor due to the Maillard reaction, a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.

Stirring During Roasting: This isn't just about preventing sticking, but it promotes even roasting. Each part of the veggie gets its turn to be in direct contact with the hot baking sheet, creating those delicious caramelized bits.

Blending the Soup: Blend carefully. If the soup is too hot, the steam build-up can pop the lid off your blender, creating a messy and potentially dangerous situation. You might need to blend the soup in stages, allowing some steam to escape between each stage.

Soup Consistency: Chefs often check the soup's thickness by seeing how it coats the back of a spoon. If it's too thick, add a bit more broth. If it's too thin, continue to simmer it uncovered on low heat, allowing some liquid to evaporate.

Seasoning: Lemon Pepper and Crushed Red Pepper Flakes are potent. Start with a little, taste, then adjust. Remember, you can always add, but it's difficult to take away.

Final Heating: The goal is to warm the soup, not to continue cooking it, hence the medium-low setting on your stove. Vigorous boiling at this stage can make your soup grainy.

SERVED WITH:

Italian Bruschetta: A traditional Italian starter made with toasted bread, rubbed with garlic, drizzled with olive oil, and topped with diced tomatoes, fresh basil, and a sprinkle of salt and pepper.

French Ratatouille: A classic French side dish consisting of sautéed vegetables such as eggplant, zucchini, bell peppers, onions, and tomatoes, flavored with herbs like thyme and basil.

Mexican Cornbread: A savory side dish from Mexico, made with cornmeal, corn kernels, jalapeños, cheese, and sometimes other ingredients like bell peppers or onions. It's typically served as a moist and slightly spicy bread.

Greek Spanakopita: A traditional Greek appetizer or side dish made with phyllo pastry layers filled with a mixture of spinach, feta cheese, onions, and herbs, then baked until golden and crispy.

Japanese Matcha Green Tea Cake: A delicate Japanese dessert made with matcha green tea powder, giving it a vibrant green color and a unique earthy flavor. It's often served in small slices with a dusting of powdered sugar.

Moroccan Couscous Salad: A refreshing side dish from Morocco, made with cooked couscous, mixed with colorful vegetables like tomatoes, cucumbers, bell peppers, herbs, and a tangy dressing.

Caribbean Piña Colada: A tropical drink made with rum, pineapple juice, and coconut cream, often served with ice and garnished with a pineapple wedge and a cherry. It complements the flavors of the Roasted Broccoli Soup with its fruity and refreshing profile.

ALTERNATIVES:

Lebanese Fatayer: A Middle Eastern delicacy consisting of small pastries filled with a mixture of sautéed onions, broccoli, cream cheese, and aromatic herbs like parsley and mint. These triangular or boat-shaped pastries are baked until golden and served as appetizers or snacks.

Spanish Tortilla Española: A classic Spanish dish made with eggs, onions, and potatoes. For a twist, add sautéed broccoli florets to the mixture, along with a touch of cream cheese. The result is a hearty and flavorful omelette-like dish, perfect for breakfast, brunch, or tapas.

Chinese Stir-Fried Broccoli with Garlic Sauce: In Chinese cuisine, broccoli is often stir-fried to retain its crunchiness. This dish features sautéed broccoli florets with garlic, olive oil, and a hint of chili flakes. To add a creamy element, mix in a dollop of cream cheese while stir-frying.

Thai Green Curry with Broccoli: Building upon the flavors of the Roasted Broccoli Soup, prepare a Thai green curry by combining green curry paste, coconut milk, sliced broccoli florets, and other vegetables of your choice. Add a spoonful of cream cheese near the end of cooking to impart a creamy richness to the curry.

Mexican Broccoli Quesadillas: Transform the Roasted Broccoli Soup ingredients into a satisfying Mexican dish by folding steamed broccoli florets, caramelized onions, and cream cheese between tortillas. Grill or pan-fry the quesadillas until golden and serve with salsa or guacamole.

Italian Broccoli and Cream Cheese Stuffed Pasta Shells: Fill cooked pasta shells with a mixture of sautéed broccoli, onions, garlic, cream cheese, and a sprinkle of lemon pepper seasoning. Arrange the stuffed shells in a baking dish, top with crushed red pepper flakes, and bake until the cheese is melted and bubbly.

Indian Broccoli Tikki: Prepare Indian-style broccoli tikkis by combining mashed broccoli florets, boiled potatoes, finely chopped onions, garlic, and cream cheese. Shape the mixture into patties, lightly coat them in breadcrumbs, and pan-fry until crispy. Serve these flavorful and nutritious tikkis with chutney or yogurt dip.

These alternative dishes offer a diverse range of culinary experiences, showcasing the adaptability of the ingredients found in the Roasted Broccoli Soup recipe. Whether you're in the mood for Middle Eastern pastries, Spanish omelette, Chinese stir-fry, Thai curry, Mexican quesadillas, Italian stuffed pasta shells, or Indian tikkis, you can explore various flavors and cultures while incorporating the familiar elements of broccoli, cream cheese, and other complementary ingredients.

HISTORY:

While the specific place of origin for Roasted Broccoli Soup is difficult to pinpoint, it is often associated with the culinary traditions of Western countries. The soup's popularity grew in regions where broccoli is commonly grown and consumed, such as the United States, Europe, and Australia. These regions have embraced the versatility of broccoli in their cuisines and have elevated it to create delightful dishes like Roasted Broccoli Soup.

In particular, the United States, with its rich culinary landscape and emphasis on diverse flavors, has played a significant role in popularizing Roasted Broccoli Soup. The American love for comfort food and inventive recipes has contributed to the soup's presence in homes, restaurants, and cafes across the country.

Additionally, European countries, renowned for their love of soups and culinary traditions, have incorporated Roasted Broccoli Soup into their gastronomic repertoire. Countries like France, Italy, and the United Kingdom have embraced the soup's creamy and flavorful characteristics, adapting it to suit their regional preferences.

TIPS:

Roasting Technique: When roasting the broccoli, make sure to cut it into evenly sized florets to ensure even cooking. Toss the florets with olive oil, salt, and pepper before spreading them in a single layer on a baking sheet. Roast at a high temperature (around 425°F/220°C) until the edges turn golden brown and the florets are tender. This roasting process will enhance the natural sweetness and depth of flavor in the broccoli.

Flavor Enhancements: Consider adding unique flavor elements to the soup. For example, while roasting the broccoli, you can toss in some minced garlic cloves or sprinkle lemon zest over the florets to add a citrusy note. Experiment with different spices or herbs like smoked paprika, cumin, thyme, or rosemary to infuse the soup with additional layers of flavor.

Creaminess and Texture: To achieve a creamy and velvety texture, incorporate cream cheese into the soup. As the soup simmers, whisk in small cubes of cream cheese until fully melted and incorporated. This will not only add a luscious creaminess but also enhance the richness of the soup.

Broth Consistency: When adding vegetable broth to the soup, start with a smaller amount and gradually add more as needed. This way, you can control the consistency and thickness of the soup. If you prefer a thinner soup, add more broth, but if you desire a thicker and heartier texture, use less.

Blending Technique: When pureeing the soup, use a high-speed blender or immersion blender for a smooth and creamy consistency. Blend in batches if needed, ensuring that the hot soup is handled safely. For added silkiness, pass the pureed soup through a fine-mesh sieve or strainer to remove any remaining fibrous bits.

Seasoning Balance: Taste and adjust the seasoning of the soup before serving. Add salt and pepper as needed, keeping in mind that the roasted broccoli and cream cheese will already contribute some saltiness to the overall flavor. Consider adding a squeeze of fresh lemon juice to brighten the flavors and balance the richness.

Garnish and Texture Contrast: Finish the soup with garnishes to add visual appeal and texture contrast. Sprinkle some crushed red pepper flakes for a touch of heat or toasted breadcrumbs for a delightful crunch. Chopped fresh herbs like parsley or chives can bring a pop of color and freshness to the finished dish.

Ingredients:

Conversions and Servings: Cups (1 Person) Cups (2 People) Cups (3 People) Cups (4 People) Cups (5 People) Cups (6 People) Cups (8 People) Imperial (1 Person) Imperial (2 People) Imperial (3 People) Imperial (4 People) Imperial (5 People) Imperial (6 People) Imperial (8 People) Metric (1 Person) Metric (2 People) Metric (3 People) Metric (4 People) Metric (5 People) Metric (6 People) Metric (8 People)

Directions:

01 - Start with your oven: Ovens can take a while to get hot, so let's get this started first. Set your oven to 200C / 400F.

02 - Grab a baking sheet, and let's make it non-stick by lining it with a piece of parchment paper.


03 - Get your veggies ready: Find a large bowl and put Broccoli, Onion, and Garlic in it.

04 - Drizzle the Olive Oil over the veggies. Toss everything together with your hands, making sure the veggies are all nicely coated with the Oil.


05 - Time to bake: Transfer those shiny, oil-coated Veggies onto your prepared baking sheet. Spread them out evenly, so they each have some space and aren't stacked on top of each other. This will help them roast nicely.

06 - Place the baking sheet in your preheated oven. Let these Veggies roast until they become soft. This should take about 30 to 35 minutes. Every 10 minutes, open the oven (careful, it's hot!) and give the Veggies a gentle stir or a shake. This helps them to roast evenly.

07 - Once the Veggies are soft and a bit browned, it's time to take them out of the oven. Remember to use oven mitts or a thick towel to protect your hands. The baking sheet will be hot!


08 - Prepare your garnish: Take a few of the roasted Broccoli Florets and chop them into small pieces. This is going to be used later to make our Soup look extra tasty. Keep these pieces aside for now.


09 - Blend the Soup: Add the rest of your roasted Veggies to a blender or food processor. Pour in the Vegetable Broth, add Cream Cheese, and sprinkle in the Lemon Pepper. Depending on how big your blender or food processor is, you may need to do this in parts. Whizz everything up until it's smooth and creamy.

10 - Heat it Up!: Pour your blended Soup into a saucepan. Turn your stove to a medium-low setting. Let the Soup warm up for about 5 minutes. Stir it occasionally to make sure it heats evenly.

11 - Now that your Soup is heated, give it a little taste. If you think it needs a bit more flavor, sprinkle in some more Lemon Pepper.

12 - It's time to serve! Using a ladle, carefully pour the Soup into individual bowls.

13 - Add the finishing touches: Remember the chopped Broccoli we set aside earlier in STEP 07? Sprinkle some of that over each bowl of Soup. For a little kick, also add some Crushed Red Pepper. And voilà, you've made a delicious Roasted Broccoli Soup! Pat yourself on the back, and enjoy your meal.

Photo: Uncut Recipes

Notes:

Steps:
- Make sure to keep an eye on the oven while the vegetables are roasting. Each oven can vary slightly, and you want to ensure they're roasting and not burning.
- When using a high-powered blender or food processor, start at a lower speed and gradually increase to avoid a splash.
- Stir the soup occasionally while it's warming to prevent it from sticking to the bottom of the pan.

Alternative ingredients:
- If you're out of vegetable broth, chicken broth could be used as a substitute.
- You could use other seasoning mixes in place of lemon pepper if you'd like to experiment with different flavors.
- If cream cheese isn't your thing, try substituting it with other creamy ingredients like heavy cream, Greek yogurt, or even a dairy-free alternative like coconut milk.

Storing:
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
- If you want to keep it for longer, you can freeze it for up to 2 months. To reheat, defrost it in the refrigerator overnight and then warm it on the stovetop.

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Written by: Uncut Recipes

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