We had a week of “cool” weather in Houston. By cool, I mean 85 during the day and 65 at night. It’s been fabulous. Have I mentioned how much I love fall? Cool weather, boots, pumpkins and leaving the windows open at night. What more could a Texas girl ask for? Also, cooler weather means soup season is on its way. I love all kinds of soup – broth-based, cream-based, veggie-filled soups, and meaty soups. And I have always made broccoli cheese soup the same way – searing some onion, adding fresh raw broccoli and cooking it in broth until soft. This recipe of Roasted Broccoli Parmesan Soup takes broccoli cheese soup to a whole new level. Roasting the broccoli adds a deep and delicious broccoli flavor. It’s perfect for fall, and would be great alongside roasted chicken or seared steak.
Roasted Broccoli Parmesan Soup Ingredients
Broccoli is a great low carb vegetable. It’s fibrous, has lots of Vitamin C and Vitamin K, and has roughly 3.5 net carbs for 3 oz. Roasting the broccoli before blending the soup lends a deep, sweet flavor to the soup. It’s absolutely wonderful.
Parmesan and Lemon
Fresh lemon juice brings a brightness, while a touch of fresh parmesan gives the soup a nutty tang. They are the perfect addition to the deeply flavored roasted broccoli.
One word. Vitamix. Ohmygod how amazing. Seriously, how have I not owned one of these?!? Also, I don’t even own one yet. We borrowed my moms. But it’s next on our list to get one! Okay, enough rambling. The Vitamix makes this soup velvety smooth. It even has a “Hot Soup” setting. The soup going in cold out of the fridge comes out steaming hot. The darn thing sounds like a jet engine on the hot soup setting, but it’s worth it. If you don’t have a Vitamix, a food processor or hand blender will work also, but the soup will not be near as smooth.
First, roast the broccoli in the oven with olive oil, salt and pepper for 25 to 30 minutes. Remove from the oven, reserve 1/4 or the florets in a bowl, and set all of the broccoli aside. Next, heat olive oil on medium heat in a soup pot or heavy-bottom pot. Add the diced onion and cook for about 12 minutes, or until the onion is translucent. Toss in a crushed garlic clove and roasted broccoli. Finally, add homemade chicken or vegetable stock (low sodium store-bought will work, too) until just about covering the broccoli. Heat until hot, but not simmering/boiling.
Now time for the Vitamix magic! Add the contents of the soup pot to the Vitamix. Blend on high until the soup is completely blended and smooth, about 2 to 3 minutes. Add lemon, parmesan and salt to taste. Give it a couple more pulses with the blender and it’s ready to serve.
What’s your favorite soup?
The Best Roasted Broccoli Parmesan Soup
Roasted broccoli and parmesan takes broccoli cheese soup to a whole new level. This soup is velvety smooth and perfect for the upcoming fall and winter months.
- 32 oz broccoli , raw
- 1 tbsp olive oil
- salt and pepper , to taste
- 8 oz yellow onion , raw and diced
- 1 tbsp olive oil
- 4 cups chicken stock , (sub vegetable stock for vegetarian)
- 2 oz parmesan cheese , shredded
- 1 tbsp lemon juice
Heat the oven to 350 degrees. Line a baking sheet with parchment paper.
Cut the broccoli into florets and place in a large mixing bowl. Coat in 1 tbsp of olive oil and season with salt and pepper. Spread the florets on the baking sheet and roast for 25 minutes, or until roasted and just starting to brown.
Remove the broccoli from the oven. Reserve 1/4 of the broccoli in a bowl. Set the bowl and sheet pan aside to prep the rest of the soup.
In a heavy bottomed pot, heat 1 tbsp of olive oil on medium heat. Add the onion and cook for about 12 minutes stirring frequently. Cook until the onion is translucent.
Add the garlic and cook for 10 seconds. Add 3/4 of the roasted broccoli. Finally add the chicken stock and heat until hot.
Add the contents of the pot to a Vitamix or other food processor/blender. Blend for 2 to 3 minutes until creamy and smooth. Then add the lemon and parmesan. Pulse a couple more times to incorporate.
Add the contents of the Vitamix back to the stock pot. Add the reserved 1/4 of roasted broccoli. Stir to incorporate.
Serve piping hot in bowls. Garnish with shaved parmesan and a dash of lemon juice. This soup goes great with roasted chicken or steak.
Calories: 190; Total Fat: 10g; Saturated Fat: 1g; Trans Fat: 0g; Cholesterol: 0mg; Potassium: 538mg; Total Carbohydrates: 15g; Fiber: 5g; Sugars: 4g; NET CARBS: 10g; Protein: 11g