Roasted Broccoli Soup

December 1, 2013

30 min or less active, 60 min or less total, appetizer, fall, gluten-free, main, side, soup, spring, vegan

Information

Servings: 6
Time: About 25 minutes active; Less than one hour total
Price: About $15.00 total; $2.50 per serving
Nutrition (per serving):
Calories: 138.2
Protein: 6.6g
Fat: 7.9g
Saturated fat: 2g
Carbohydrates: 15.7g
Fiber: 5.3g
Sodium: 216.2mg
Cholesterol: 0mg
High In:
Good Source:
Low In:

Ingredients

• 2 heads of broccoli, about 1 1/2-2 lbs
• 1 large onion, quartered
• 2 Tbsp EVOO, divided
• 1 tsp black pepper
• 1 tsp sugar
• 1/4 tsp red pepper flakes
• 1 head garlic
• 8 cups vegetable broth
• Dollop of Greek, plain or soy yogurt or sour cream, optional

Preparation

1. Preheat oven to 500 degrees.
2. Meanwhile, cut the stems off the broccoli and then into 1" pieces. Place in a large bowl with trimmed broccoli crowns, onion, 1 1/2 Tbsp EVOO, pepper, sugar, and red pepper flakes. Toss well and spread into one layer on a baking sheet.
3. Cut the top off the garlic head, and place in a synched foil packet. Drizzle the remaining 1/2 Tbsp EVOO over top and close tightly. Place on the baking sheet with the broccoli and onion mixture. Roast 15 minutes, and then remove from the oven.
4. In a large pot, heat the broccoli-onion mixture over medium heat. Open the garlic and squeeze out the cloves.
5. Add the broth and bring to a boil. Then turn off the heat and let cool slightly. Puree with a hand blender or in a food processor. Serve plain or with yogurt or sour cream.