Roasted Broccoli Soup

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Justin & Meredith Winokur's Kitchen Cooking Notebook

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Roasted Broccoli Soup

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This is based on a few different versions, most recently 2015-02-17 ^[@rev] (and originally from 2012-12-16 ^[@rev] and recipe^[@rev] )

Ingredients:

1-2 large bunches of broccoli
1 onion or leek
1-2 Tbsp oil
6-8 cups of chicken or vegetable stock (made strong)
~4 oz cheese (cheddar or parmesan or something like Sargento Parmentino)
1 lemon (or some vinegar)
Salt and pepper to taste
Optional
- Worcestershire sauce
- soy sauce
- Black pepper
- garlic powder

Directions

Preheat oven to 450. Dice and roast broccoli for 10-15 minutes until brown. No need to pam or oil it. Dry works fine.

Sauté onion in oil. Add broccoli when it is finished. Add broth to cover (about 8 cups). Make the broth strong if needed. Simmer for 10-20 minutes.

Immersion blend very well! Be sure to really get it all. Grate cheese into soup and keep blending.

Add juice of a lemon to brighten and salt and pepper to taste. Simmer for 5-10 minutes.

Original Wordpress ID and Date: 9615, 2015-02-18_153100