Roasted Broccoli Soup

Roasted Broccoli Soup

This flavorful soup is easy to prepare and comes together in about 30 minutes.

Roasted Broccoli Soup

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Servings 4


  • 1 1/4 lbs broccoli, cut into florets
  • 1 large shallot
  • 3 Tbs olive oil
  • 3 cups low sodium chicken stock
  • 2 cups fresh spinach
  • 1/4 cup grated Parmesan cheese
  • 1 tsp lemon zest
  • 1 Tbs lemon juice
  • salt, to taste
  • black pepper, to taste


  • Preheat the oven to 425 degrees F.
  • Toss the broccoli, shallot and oil on a baking sheet. Season with salt and black pepper, to taste. Roast, tossing once, for about 25 minutes or until slightly charred and tender.
  • Set aside 1/2 cup of the smaller broccoli florets.
  • Puree the remaining broccoli, stock, spinach, Parmesan, lemon zest and juice in a blender until smooth.
  • Transfer to a pot and heat over medium heat until hot. Season with salt and black pepper, to taste.
  • Ladle into 4 serving bowls and top each bowl with the reserved broccoli florets.
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