This roasted broccoli soup is jam packed with veggies and bursting with flavor. We roast the broccoli to bring out its sweetness and then serve it with a tangy lemon tahini cream. It's easy to make, completely dairy-free, and it's ready in an hour!

Also, try our classic broccoli cheese soup for a nutrient-packed mid-winter lunch or light dinner!

A close up of Roasted Broccoli Soup in a bowl with a spoon.

Roasted broccoli soup is not your average broccoli soup. It's the only way we want to eat it! It's loaded with good for you veggies like broccoli, spinach, and garlic. Plus, it's incredibly flavorful and it's easy to make.

Roasting the broccoli might seem like an extra step, but it's well worth it. It brings out the sweetness and nuttiness of the broccoli and adds so much flavor.

To make the soup, simply roast the broccoli, onions, and lemons until they've browned. Add the broccoli and onions to a pot along with the other soup ingredients and simmer until everything's tender. Transfer it to a blender, add the spinach, and blend until smooth.

To make the lemon tahini cream, just whisk all the ingredients together for a lovely, creamy way to finish the soup without dairy.

Sometimes we combine our meal prepping and roast up a bunch of veggies at the same time as the broccoli to use in grain bowls and salads throughout the week.

It's the perfect healthy soup to warm up with on cold weather days, and it freezes beautifully so you can enjoy it for weeks to come.

Roasted Broccoli Soup in a bowl with a spoon.

Roasted broccoli soup ingredients

Here are all the ingredients you need to make the roasted broccoli soup:

  • Broccoli – you can use the entire broccoli, stems and all! The stems are actually very sweet and flavorful. If you'd like, you can peel the stem of the broccoli first, as they tend to be a bit tough.
  • Olive oil and sea salt – for roasting the broccoli. Don't skimp on the olive oil, it actually helps it get nice and crispy!
  • Onion – we roast the onion with the broccoli which brings out its sweetness. We use a regular cooking onion, but any variety will work.
  • Lemon – we actually roast the lemons too! Roasting lemons makes them sweeter and more mellow. The acidity from the lemon juice balances and brightens up the soup.
  • Bone broth or chicken stock – we always have some of our homemade chicken stock on hand, so that's what we use for this recipe. It makes it super nutritious and flavorful. If you use a store-bought broth, you will likely need to add more salt for added flavor.
  • Potatoes – a few potatoes help make this soup extra creamy, without the need for dairy.
  • Aleppo pepper – this Turkish seasoning is a little bit hot, a little bit sweet, and a little bit smoky. You can find it at most well-stocked grocery stores or online. You can also substitute a pinch of cayenne in its place.
  • Cumin – cumin adds its rich, earthy, and warm flavor.
  • Spinach – we started using spinach in this soup after a reader recommended it, and we've never looked back! It's a sneaky way to add in more nutrients and turns this soup into a vibrant green color.

How to make roasted broccoli soup

Roasting the broccoli for this soup is an extra (but essential) step that really takes this soup the next level! Here's how to make it in a few easy steps:

  1. Start by tossing the broccoli florets in olive oil, sprinkle them with salt, and roast them until they're dark and crispy.
  2. About halfway through, add the onions and lemon slices.
  3. Make the lemon tahini cream by whisking all the ingredients together.
  4. Add the stock, garlic, potatoes, aleppo pepper, cumin, and salt into a soup pot, and simmer until the potatoes are soft. As soon as the broccoli and onions are done, add them too.
  5. Transfer the soup to a blender, add the spinach, and blend until smooth (you may need to work in batches). Squeeze in some of the juice from the roasted lemons.
  6. To serve, drizzle on some lemon tahini cream and any or all of the toppings. Enjoy!

Full recipe instructions are in the recipe card below.

A pot of soup made with roasted broccoli

Roasted cauliflower and broccoli soup variation

If you love roasted cauliflower, you can easily make a variation of this soup that includes it! Simply swap half the broccoli for cauliflower, and follow the rest of the recipe as it's written. Cauliflower will make it a lusciously creamy soup with a different yet delicious spin!


How long does it keep in the refrigerator?

Store the soup in a sealed jar or container for 3-4 days in your fridge. If you don't think you'll get through it all, freeze it!

Can I freeze it?

Absolutely! This soup freezes beautifully. Store it in a freezer-proof container or reusable silicone bag (we like these Stasher ones) for up to 3 months!

Where can I buy aleppo pepper?

You can aleppo pepper at most well-stocked grocery stores, Turkish markets or delis, or online.

a closeup of a spoon in a bowl of Roasted Broccoli Soup.

More cozy soup recipes

Roasted Broccoli Soup in a bowl with a spoon.

Roasted Broccoli Soup Recipe

This roasted broccoli soup is jam-packed with veggies and bursting with flavor. We roast the broccoli to bring out its sweetness and then serve it with a tangy lemon tahini cream. It's easy to make, completely dairy-free, and it's ready in an hour!

If you love this recipe as much as we do, let us know with a 5-star rating!

4.98 stars (34 ratings)
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  • 2 lb broccoli, stems and florets chopped (see notes)
  • 1 tablespoon olive oil
  • 2 teaspoons sea salt, divided
  • 1 medium onion, sliced
  • 1 lemon, sliced
  • 6 cups stock, See notes
  • 4 cloves garlic, peeled and smashed with the side of your knife
  • 2 small russet potatoes, cut into cubes, about 13 ounces
  • 1-2 teaspoons Aleppo pepper, depending on spice preference (or sub a pinch of cayenne)
  • ½ teaspoon cumin
  • 2 cups spinach

Lemon Tahini Cream

  • 2 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 small garlic clove, finely minced
  • ¼ teaspoon sea salt
  • 1 pinch cayenne
  • 1-2 tablespoons water, to thin
  • Reserved broccoli florets, lemon slices, and Aleppo pepper, to serve


  • Preheat your oven to 400 degrees Fahrenheit. Toss the broccoli with the oil and 1 teaspoon of salt and spread it out in a single layer on a baking sheet.
    2 lb broccoli, 1 tablespoon olive oil
    image for recipe instruction
  • After 20 minutes, add the onion and lemon slices to the baking sheet. Return the pan to the oven for another 20 minutes, or until the broccoli is starting to brown in spots. Remove it from the oven and set aside a few small pieces of broccoli (for garnish) and the lemon slices.
    1 medium onion, 1 lemon
    image for recipe instruction
  • While the broccoli is roasting, make the rest of the soup. Prepare the tahini lemon cream by whisking the ingredients together in a small bowl.
    2 tablespoons tahini, 2 tablespoons lemon juice, 1 small garlic clove, ¼ teaspoon sea salt, 1 pinch cayenne, 1-2 tablespoons water
    image for recipe instruction
  • Put the stock, garlic, potatoes, Aleppo pepper, cumin, and the remaining teaspoon of salt into a soup pot and bring it to a boil. Reduce the heat to low, cover the pot, and simmer until the broccoli is done. When the broccoli and onions are cooked, add them to the pot and simmer until the potatoes are soft.
    6 cups stock, 4 cloves garlic, 2 small russet potatoes, 1-2 teaspoons Aleppo pepper, ½ teaspoon cumin
    image for recipe instruction
  • Working in batches, carefully transfer the soup to a blender, add the spinach, blend on high until smooth, and then return the soup to the pot. Squeeze the juice from the roasted lemon slices into the soup and stir.
    2 cups spinach
    image for recipe instruction
  • Serve the soup with any or all of the toppings and the tahini cream drizzled over top.
    Reserved broccoli florets, lemon slices, and Aleppo pepper
    image for recipe instruction


There is no need to throw out the broccoli stems … they're the sweet part! Simply chop them up and add with to the pan with the florets.
We like to use our homemade bone broth or chicken stock in this recipe. It adds a lot of depth to the soup as well as makes it super nutritious. If you only have vegetable stock or store-bought stock, you'll likely need to add quite a bit more salt.
Thank you, Marina, for the comment you left about adding spinach to the soup. We loved it so much that we decided to add it to the recipe!
Serving: 1 serving = ¼ of the recipe, Calories: 271kcal, Carbohydrates: 45g, Protein: 11g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Sodium: 1649mg, Potassium: 1239mg, Fiber: 9g, Sugar: 10g, Vitamin A: 2339IU, Vitamin C: 230mg, Calcium: 156mg, Iron: 3mg
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