Roast Broccoli Soup

1. 1

   Cut broccoli into florets and sliced stems. Toss in olive oil, garlic, salt, and pepper. Roast broccoli at 350F for 15 minutes.

2. 2

   Boil roasted broccoli florets and stems in 6 cups of chicken broth on the stove. Cook until sliced stems can be easily pierced with a knife. Remove from heat and allow mixture to cool.

3. 3

   Puree mixture in a blender until smooth.

4. 4

   Possible additions: sour cream and fried shallots for garnish

* Per serving · 4 servings · Values may vary.

No additional tips available.