Roasted Broccoli Soup is the only way to eat broccoli soup. By first roasting the broccoli, tons of extra flavor is added. It's cooked and blended with potatoes to make it super creamy without using any dairy. It's a naturally vegan + paleo + Whole30 soup recipe that is super delicious.
I've made us a big pot of warm you up and make you feel good soup!
This bowl of creaminess (otherwise known as Roasted Broccoli Soup) is da bomb and kicks regular broccoli soup on its flavorless butt. 💣
It also kicks off the Month of Whole30 Recipes series happening here this month. More on that after the next photo. 👇👇
Normally, when you make broccoli soup you need to add a ton of cheese and maybe some bacon to give it flavor. I'm not saying there is anything wrong with cheese and bacon! I love both. Big time fan here. But … I don't always want to eat a ton of it and feel gross and overly full and unhealthy.
Enter roasted broccoli soup …
By roasting the broccoli until it's super dark and just this side of charred, you get a soup that is crazy flavorful, without having to load in the cheese and bacon. It's kind of like magic. It's also 100% vegan, paleo, and Whole30 approved so you can feel good about eating it.
I'm picturing this soup to start this weekend's Easter dinner. Or in a big mug, while curled up on the couch watching Netflix. Or for lunch, cause soup for lunch = awesome.
Yesterday I jumped on board The Whole30 Program. Have you heard of it? Have you done it? It's similar to the paleo diet (no grains, legumes, or dairy) only you're not allowed any sugar. Like, no sugar at all. No maple syrup, no honey, no coconut sugar. Nada.
It's strict, but it's only 30 days. Should be easy, right?
After I officially started yesterday, I realized that there was still some wine left in a nice bottle I had opened the day before. This wasn't cheap wine. This was a special bottle my handsome man bought me, and it was really really tasty. Do you see where this is going?
Anyway, I couldn't bear to let it go to waste. So my first day on Whole30 and I sat down to a dinner plate full of spaghetti squash covered with tomato sauce and a big glass of red wine. This is going well. 😂
With no open bottles of red wine left in the house, I think today is a much better day to officially begin. Here I go! Will you join me? Tag your Whole30 adventures on Instagram and Facebook with #whole30groupies so can do this together!
Back to the soup …
Here's how you're going to tackle this roasted broccoli soup
- Toss the broccoli and onions in oil and roast roast roast. You want them dark and crispy. Don't be scared to err on the side of overdoing it.
- Take those super dark brown broccoli bits and put them in a pot with everything else. Simmer until the potatoes are soft then blend until smoooth. Mmm mmm.
- Whisk the lemon tahini cream ingredients together and drizzle over the top while pulling out your best Top Chef moves.
- Dig in!
See how easy that was?
If you make this Roasted Broccoli Soup with Lemon Tahini Cream make sure you snap a pic and tag #theendlessmeal and #whole30groupies on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create!
- 2 lbs. broccoli, stems and florets chopped (see notes)
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 lemon, sliced
- 4 garlic cloves, smashed with the side of your knife
- 1-2 teaspoons Aleppo pepper, depending on spice preference (or sub a pinch of cayenne)
- ½ teaspoon cumin
- 2 small russet potatoes, cut into cubes, about 13 ounces
- 6 cups stock
- 2 tablespoons tahini
- Juice from 1 lemon
- 1 small garlic clove, finely minced
- ¼ teaspoon sea salt
- A pinch of cayenne
- 1-2 tablespoons water, to thin
- Reserved broccoli florets, sesame seeds, lemon slices, parsley
- Set your oven to 400 degrees. Line a baking sheet with parchment paper.
- Place the broccoli on the baking sheet and drizzle with the oil, concentrating on the florets. Roast in the oven for 30-40 minutes, or until the broccoli is very dark and the florets are crispy to the touch.
- Halfway through roasting the broccoli, add the onion and lemon slices to the baking sheet.
- Set the lemon slices and a few broccoli florets aside. Add the rest of the broccoli and the onion to the pot with the rest of the soup ingredients. Bring to a boil then reduce the heat to medium-low. Cover the pot and let it simmer until the potatoes are soft, about 15 minutes.
- Carefully transfer the soup to a blender, working in batches as needed. Blend until smooth and return to the pot. Squeeze the juice from the roasted lemon slices into the soup and stir.
- While the soup is simmering, prepare the tahini cream by whisking the ingredients together in a small bowl.
- Serve the soup with any or all of the toppings.