Roasted Broccoli Soup with Lemon Tahini Cream
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!
Table of contents
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 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:
- Start by tossing the broccoli florets in olive oil, sprinkle them with salt, and roast them until they're dark and crispy.
- About halfway through, add the onions and lemon slices.
- Make the lemon tahini cream by whisking all the ingredients together.
- 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.
- 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.
- 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.
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!
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!
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!
You can aleppo pepper at most well-stocked grocery stores, Turkish markets or delis, or online.
Love broccoli? Try these tasty broccoli recipes!
More cozy soup recipes
Roasted Broccoli Soup with Lemon Tahini Cream
If you love this recipe as much as we do, let us know with a 5-star rating!
- 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
- 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
- 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
- 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
- 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
- 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
Making this right now for the first time. It looks like it will be most tasty, and I appreciate you posting it. It would be helpful, please, if you stated approximately how long it takes to roast the broccoli, and approximately how long it takes to reach the halfway point so you can add the onion and lemon slices. (I don’t usually roast fresh broccoli or any other fresh vegetables so that would be nice to know.)
Thank you for bringing that to our attention. The recipe card has been updated!
I love this soup and have made it 3 times. I now have some frozen and ready for my weekday work lunches with a piece of bread. I confess I didn’t add the topping but I think i will try it. I’m just being lazy. LOL
This is delicious!!! I did it with 2.5 pounds of half broccoli, half cauliflower and no potatoes. I didn’t even cook it on the stove top – I just threw the veggies, garlic, onion, and spices on a tray in the oven and then straight into the vitamix with hot water. I topped with zataar, the tahini sauce, roasted lemon, and parsley.
First time I’ve stumbled on your site and I’m definitely going to look through all the recipes now! Thank you!
This soup was delicious! Hearty and flavorful with the lemon tahini cream. I added some spinach at the end to give it a bright green color, and it looked so lovely with the tahini cream drizzle 🙂
That’s such a good idea with the spinach. I bet the color was beautiful!
I also roasted a parsnip, brussels sprouts, zucchini and green pepper along with the broccoli. (used 2 lbs total) I wanted to make it tonight and I am a use what you got kinda gal. Of course, no white potatoes in the house so I used sweet instead. Talk about an interesting color. Loved the cilantro and sesame seeds on top. Thanks!
Good call on the extra roasted veggies! I’m a total use what I’ve got kinda gal, too. 🙂
This is the best soup I’ve ever eaten ❤️
I’m so happy to hear you love it. Hooray!
Can’t wait to give this a try on my next round of whole 3o.
Don’t wait! It’s so good. 🙂
I actually made it before I started the Whole30. I’ve had so many meals during my 15 days so far that I’ll definitely continue to eat after. If it wasn’t for the no red wine with dinner I might consider doing this all the time lol.
Made this for myself for dinner tonight, along with some homemade spicy pita crisps, and it was wonderful! Not the prettiest kid on the block, but delicious and filling and healthy. Thanks for a great recipe!
I’m so happy you liked it! It really does need the garnishes to pretty it up, doesn’t it?