Roasted Broccoli Soup

Helga Glaesel de BlandingAugust 7, 2020

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Since March 16th our country has been in lockdown due to Covid-19, so we decided to upload our quarantine recipes to help inspire and give fresh ideas to our followers. We are going to be cooking a lot more at home, and ideas will run out fast. We are here to help! We have been sharing our recipes on Instagram Stories (then saved on highlights per recipe) and now we are posting them here so you can easily find them.

At home one of the favorite green vegetables is broccoli, especially if it is roasted. Any vegetable is tastier if it is roasted, really. To vary the way we eat this vegetable a little, we made it into this soup that is very comforting to eat as a light dinner, or on colder days.

Helga

Roasted Broccoli Soup

Yields 4 servings

Ingredients:

1 pound broccoli florets
½ medium onion, diced
2 garlic cloves, peeled and crushed
4 cups of chicken broth without salt
1 cup skim milk
1 tablespoon of olive oil
½ teaspoon of salt
¼ teaspoon of pepper

Directions:

Arrange the broccoli and garlic on a baking sheet. Drizzle with olive oil, salt, and pepper. Bake at 425F for 16-18 minutes. Reserve a couple of florets to decorate the dishes.
In a medium saucepan, heat the olive oil and add the chopped onion, cook until smooth and add the baked broccoli along with the garlic and 4 cups of low-salt or low-salt chicken stock. Cook over medium-high heat for 10 minutes or until broccoli is soft.
Let it cool so they can put it in the blender and blend until smooth.
When it is liquefied, return it to the pot and add 1 cup of skim milk, adjust the seasoning.
Serve. Use the reserved broccoli florets.

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