Five Ingredient Roasted Broccoli Soup
 
 
Makes about 5½ cups.
Author:
Ingredients
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 large broccoli crowns (stems removed)
  • 1 heaping cup onion, diced
  • 2 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • ½ teaspoon sea salt
  • ½ teaspoon pepper
  • freshly cracked sea salt and pepper
  • cashew sour cream and minced chives for garnish (optional)
Instructions
  1. Preheat oven to 425 F. Chop broccoli into evenly sized florets. Toss with 1 tablespoon olive oil and season generously with freshly cracked sea salt and black pepper. Lay out on a cookie sheet lined with parchment paper. Roast for 15-20 minutes, until florets are just beginning to brown.
  2. Heat remaining tablespoon olive oil in a pot or large sauté pan over medium-high heat. Add garlic and onions and sauté until softened, about 5 minutes. Add the broccoli, salt and pepper, and vegetable broth. Bring to a simmer and cook until the broccoli is very soft, about 10 minutes.
  3. Working in batches, transfer soup to a blender and puree until smooth. Return puree to pan and season with salt and pepper to taste.
  4. Serve hot, garnished with sour cream and chives.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/five-ingredient-roasted-broccoli-soup/