Roasted Broccoli Soup

Name: Roasted Broccoli Soup
Total time: 55
Yield: 4
Ingredients: 5 cups chopped broccoli florets and stalks; 1 onion, chopped into 1-inch pieces; 3 cloves garlic, peeled; 2 tablespoons olive oil; 3 cups vegetable broth; 4 ounces cream cheese, softened; 0.75 teaspoon lemon pepper, or more as needed; crushed red pepper flakes to taste

Recipe by France C from allrecipes.com

55 Mins.

Ingredients

4 servings

•

5 cups chopped broccoli florets and stalks
•

1 onion, chopped into 1-inch pieces
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3 cloves garlic, peeled
•

2 tablespoons olive oil

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3 cups vegetable broth
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4 ounces cream cheese, softened
•

0.75 teaspoon lemon pepper, or more as needed
•

crushed red pepper flakes to taste

Instructions

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Place broccoli, onion, garlic, and olive oil in a large bowl and toss to coat evenly. Place on the prepared baking sheet in a single layer.
Roast vegetables until soft, 30 to 35 minutes, stirring every 10 minutes. Remove from oven. Chop 1/4 cup of broccoli florets; set aside for garnish.
Combine remaining vegetables with vegetable broth, cream cheese, and lemon pepper in a high-powered blender or food processor in batches. Puree soup until smooth.
Pour soup into a saucepan over medium-low heat until warmed through, about 5 minutes. Season with additional lemon pepper to taste. Ladle into bowls. Garnish with reserved chopped broccoli and crushed red pepper.