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.
- 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)
- 1/2 teaspoon cumin
- 2 small russet potatoes, cut into cubes, about 13 ounces
- 6 cups stock
Lemon Tahini Cream:
- 2 tablespoons tahini
- Juice from 1 lemon
- 1 small garlic clove, finely minced
- 1/4 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.
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.