This Roasted Broccoli Soup recipe turns a list of pantry staple ingredients into a hearty and comforting dish. It makes the most of the humble broccoli using both stems and florets. The florets get roasted while the stems are simmered in chicken stock with onions, leek, garlic, and spinach. To further enhance the taste of the soup, I add in the za’atar, lemon juice and zest. Blend it all up and serve with melted cheese toast (recipe included). As homey as it gets!
The recipe calls for za’atar spice to season both the soup and cheese toast. Za’atar is a blend of dried herbs, toasted sesame seeds, salt and black pepper. Herby and nutty za’atar lends this broccoli soup a Middle Eastern flavor and can be used to jazz up your roasted vegetables, homemade labneh dip, and even a salad. This blend can be found in supermarkets and Middle Eastern grocery stores, or you can make it at home.
To make the Roasted Broccoli Soup, you will need the following ingredients:
Preheat the oven to 425 °F. Place the broccoli florets on a sheet pan and drizzle with 2 tablespoons olive oil. Toss to coat and spread in an even layer. Season with salt and black pepper to taste.
Roast the florets for 20-25 minutes or until slightly charred and tender.
In the meantime, in a large Dutch oven over medium heat, heat ¼ cup olive oil and add 1 diced onion. Sauté, stirring occasionally, until tender, about 5 minutes.
Add in 1 thinly sliced leek and cook for another 5 minutes.
Stir in 8 chopped garlic cloves and 1 tablespoon za’atar and cook for 30 seconds.
Stir in the diced broccoli stems and pour in 1 ½ quarts chicken stock. Season with a pinch of salt and black pepper. Bring to a boil, then reduce the heat to medium-low, and simmer for about 25 minutes or until the broccoli stems are tender. Stir occasionally.
Add in half of the roasted broccoli, 1 tablespoon lemon zest, 3 tablespoons lemon juice, and 2 ounces baby spinach. Cook until the spinach wilts.
Use an immersion blender to blend the soup until creamy.
Stir in 2 tablespoons heavy cream. Taste and adjust the seasoning if needed.
Place 4 slices of bread on a sheet pan. Drizzle with a little olive oil on both sides. Toast in the preheated to 375 °F oven for 3 minutes.
Top each slice with a mound of shredded Cheddar cheese and sprinkle the za’atar over the top. Broil until the cheese is melted and golden. Watch closely, don’t let them burn.
Ladle the soup in bowls, top with the reserved roasted broccoli and minced spring onions, and serve with melted Cheddar cheese toast.
This satisfying Roasted Broccoli Soup is the perfect balance of texture and flavor. Serve it hot for dinner or lunch with melted Cheddar cheese toast on the side. Perfect for the rainy, chilly days of early spring. Did you make this recipe? Tag @cookmerecipes on Instagram and hashtag it #cookmerecipes.
