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    Home - Recipes

    Roasted Broccoli Soup

    Feb 20, 2019 · Modified: Aug 11, 2022 by Courtney · This post may contain affiliate links · 5 Comments

    1756 shares
    Jump to Recipe

    Roasted broccoli soup is full of deep garlicky roasted vegetable flavour and thickened up with white beans to keep it dairy-free and add some protein.  Just 5 simple ingredients and under 40 minutes of cook time this vegan soup is perfect for any night of the week.

    A bowl of roasted broccoli soup with a plate of pumpernickel bread in the background.

    If you haven’t noticed already, roasting vegetables is a big thing in our household! We just love how roasting brings the flavour of the vegetable to another dimension, and if you don’t already roast your broccoli when making soup with it you are going to from now on.

    Ingredients for Roasted Broccoli Soup

    • Broccoli
    • Onion
    • White beans
    • Garlic
    • Vegetable Stock

    How to Make Roasted Broccoli Soup

    First, I chop the broccoli into bite-sized chunks. I also use the stem in this recipe. Did you know that broccoli stalks are edible?  Simply cut off the bottom inch of the stalk, then trim off the tough exterior skin of the stalk with a vegetable peeler.  This is a great way to reduce food waste. Chop the remaining interior of the stalk into bite-sized pieces.

    a photo collage of broccoli stalks being peeled and sliced

    Put all the broccoli pieces into a large bowl along with the diced onion, olive oil and crushed garlic.  Season with salt and pepper and toss well to coat the vegetables.

    Spread the vegetables out evenly across a large baking sheet. The pieces will roast better if they have space between them, and better roasting means better flavour!

    Pop the tray in the oven for 20 mins.

    a photo collage of broccoli on roasting trays

    When the vegetables have finished roasting, remove them from the oven and place them in a large pot on the stove. Add the vegetable stock and white beans, then bring the soup to a boil.

    After the soup boils, reduce it to a simmer for 10 minutes then using an immersion blender blend the soup up in the pot until it reaches your desired consistency - I like my soup completely blended, James prefers his left a bit chunkier. If you don't have an immersion blender, you can blend the soup in your blender in two batches.

    an overhead shot of a bowl of roasted broccoli soup

    DIETARY CONSIDERATIONS

    This recipe for roasted broccoli soup is suitable for the following diets:

    • vegan and vegetarian
    • clean eating
    • gluten free, dairy free, and allergy friendly

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    MORE SOUP RECIPES YOU'LL LOVE

    If you like this roasted broccoli soup, you might want to check out some of our other healthy soup recipes:

    • Miso Ramen
    • Pasta e Fagioli
    • Moroccan red lentil soup
    • Vegan split pea soup

    If you have made this recipe we’d love to see it! Tag us on Insta @loveandgoodstuff.
    Loved this? Don’t forget to rate it below!

    AA close up view of a bowl of roasted broccoli soup.
    Print Recipe
    5 from 3 votes

    Roasted Broccoli Soup

    Roasted broccoli soup is full of deep garlicky roasted vegetable flavour and thickened up with white beans to keep it dairy free and add some protein.  Just 5 simple ingredients and under 40 minutes of cook time this vegan soup is perfect for any night of the week
    Prep Time5 mins
    Cook Time30 mins
    Total Time35 mins
    Course: Soup
    Cuisine: American
    Diet: Vegan, Vegetarian
    Servings: 4 servings
    Calories: 194kcal
    Author: Courtney
    Prevent your screen from going dark

    Equipment

    sheet pan

    Ingredients:

    • 1 large bunch broccoli - (florets and stems)
    • 1 Tablespoon Olive oil
    • 3 cloves Garlic
    • 1 Onion - quartered
    • 1 can cannellini beans - drained
    • 6 cups vegetable stock
    • sea salt and pepper

    Instructions

    • Preheat your oven to 450℉
    • Chop the broccoli into bite sized chunks and place in a large bowl along with the diced onion, oil and garlic. Season with salt and pepper, then toss until the vegetables are evenly coated.
    • Place the vegetables on a large baking sheet, ensuring that there is as much space as possible between pieces. Roast for 20 mins
    • Remove the vegetables from the baking tray, and place into a soup pot aloing with the vegetable stock.  Bring the pot to a boil, then simmer for 10 minutes.
    • Using an immersion blender, blend the soup in the pot until it reaches your desired consistency.  If you do not have an immersion blender, you can also do this with a regular blender but you will need to blend the soup in two batches.

    Nutrition

    Calories: 194kcalCarbohydrates: 35gProtein: 11gFat: 4gSaturated Fat: 1gSodium: 1698mgPotassium: 530mgFiber: 10gSugar: 7gVitamin A: 1699IUVitamin C: 138mgCalcium: 148mgIron: 4mg

    * nutritional information is calculated by online tools and may not be 100% accurate.

    Tried this recipe?Mention @loveandgoodstuff or tag #loveandgoodstuff!
    « Instant Pot Lentil Tacos
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    About Courtney

    I'm Courtney and I love great food!

    Creating delicious meals, photographing them, and sharing them with friends and family are some of my favourite joys ❤️
    More about Love & Good Stuff

    Reader Interactions

    Comments

    1. Alina | Cooking Journey Blog says

      April 20, 2018 at 6:51 pm

      Roasting veggies lifts the flavor of the soup! Simple and healthy recipe.

      Reply
    2. Sandhya says

      April 20, 2018 at 7:09 pm

      Love the combination of flavors in this recipe! Will try it soon!

      Reply
    3. Allison - Celebrating Sweets says

      April 20, 2018 at 7:42 pm

      I love soup because it's a good way to get a serving of veggies into my kiddos. This one looks great - I can't wait to try it!

      Reply
    4. Jagruti says

      April 20, 2018 at 8:13 pm

      We love soup and this soup is flavoursome with all my favourite ingredients!

      Reply
    5. Katie | Healthy Seasonal Recipes says

      April 20, 2018 at 8:42 pm

      I love roasting veggies too, but love this innovation of turning them into soup! Yummy combo!

      Reply

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