Roasted Broccoli Carrot Soup Recipe

Nestled in the heart of autumn, as the days grow shorter and a gentle chill kisses the air, there’s nothing quite as comforting and nourishing as a warm bowl of homemade soup. Recently, I stumbled upon a recipe that has quickly become a family favorite – a Healthy Roasted Broccoli Carrot Soup. Let me tell you, this isn’t your average bland veggie soup. From the moment the aroma of roasting broccoli filled my kitchen, I knew we were in for a treat. The roasting process brings out a natural sweetness and depth of flavor in the broccoli and carrots that is simply divine. Even my kids, who are sometimes skeptical about vegetables, eagerly lapped up every spoonful. What I especially love about this recipe is its simplicity and healthfulness. It’s packed with goodness, relying solely on the natural flavors of the vegetables, without any need for heavy cream or excessive cheese. This soup is vibrant, creamy, and incredibly satisfying – the perfect embodiment of healthy comfort food. It’s a recipe that’s not only good for you but also genuinely enjoyable to make and eat. Trust me, once you try this Roasted Broccoli Carrot Soup, it will become a staple in your kitchen, just as it has in mine.

Ingredients

The beauty of this Roasted Broccoli Carrot Soup lies in its humble yet powerful ingredients. Each component plays a crucial role in creating a symphony of flavors and textures that will tantalize your taste buds while nourishing your body. Let’s delve into each ingredient and understand why they are essential to this recipe:

• Olive Oil: Olive oil serves as the foundation for both roasting and sautéing in this recipe. It’s not just a cooking medium; it imparts a subtle fruity flavor and healthy monounsaturated fats. Opt for extra virgin olive oil for the best flavor and nutritional benefits. For roasting the broccoli, olive oil helps to prevent sticking, encourages browning, and enhances the natural sweetness of the vegetable. When sautéing the aromatics, it gently coaxes out their flavors, creating a flavorful base for the soup. You can use other oils like avocado oil or coconut oil, but olive oil provides a classic Mediterranean touch that complements the vegetables beautifully.
• 2 Pounds Broccoli (Florets and Stems Divided): Broccoli is the star of this soup, providing a wealth of nutrients, including vitamins C and K, fiber, and antioxidants. Using both florets and stems ensures minimal waste and maximizes flavor. The florets roast beautifully, developing slightly crispy edges and a caramelized sweetness. The stems, often discarded, are packed with just as much flavor and nutrients. By including them in the sautéing process, we add depth and body to the soup. When selecting broccoli, look for firm, tightly closed florets with a vibrant green color. Avoid broccoli with yellowing or wilting florets.
• Salt + Pepper: These fundamental seasonings are the unsung heroes of almost every dish, and this soup is no exception. Salt enhances the natural flavors of the vegetables, bringing them to life. Pepper adds a subtle warmth and complexity. Use kosher salt or sea salt for their pure flavor and freshly ground black pepper for its aromatic pungency. Seasoning at different stages of cooking – during roasting, sautéing, and simmering – is crucial to building layers of flavor throughout the soup.
• 1 Large Yellow Onion (Diced): Onion is an aromatic base that adds a savory sweetness and depth to the soup. Yellow onions are versatile and become sweet and mellow when sautéed. Dicing the onion ensures it cooks evenly and blends seamlessly into the soup. When sautéing, onions release sulfur compounds that contribute to the umami richness of the dish. You can substitute with white or red onions, but yellow onions are generally preferred for their balanced flavor.
• 5 Cloves Garlic (Minced): Garlic is another aromatic powerhouse that infuses the soup with its pungent and savory flavor. Minced garlic releases its aroma and flavor more readily than chopped or whole cloves. Garlic pairs exceptionally well with broccoli and carrots, adding a layer of complexity that elevates the soup beyond simple vegetable flavors. Fresh garlic is always best, but in a pinch, you can use pre-minced garlic or garlic powder, though the flavor will be less vibrant.
• 3 Stalks Celery (Chopped): Celery, often overlooked, is an essential aromatic vegetable that adds a subtle savory and slightly peppery note to the soup. It contributes to the overall depth of flavor and provides a pleasant textural element when sautéed. Chopping the celery ensures it cooks evenly and blends smoothly into the soup. Look for firm, crisp celery stalks with bright green leaves.
• 5 Large Carrots (Chopped): Carrots provide sweetness, vibrant color, and a wealth of beta-carotene, which the body converts to vitamin A. Roasting carrots enhances their natural sweetness, and when blended into the soup, they contribute to its creamy texture and vibrant orange hue. Chopping the carrots ensures they cook evenly and blend smoothly. Choose firm, brightly colored carrots without cracks or blemishes.
• 1 Russet Potato (Diced): Russet potato acts as a natural thickener in this soup, adding creaminess and body without the need for heavy cream or flour. When cooked and blended, potatoes release their starch, creating a smooth and velvety texture. Russet potatoes are ideal for soups due to their high starch content. Dicing the potato ensures it cooks evenly and blends smoothly. You can substitute with Yukon Gold potatoes, but russets offer the best thickening properties.
• 1 Teaspoon Italian Seasoning: Italian seasoning is a blend of dried herbs, typically including oregano, basil, rosemary, thyme, and marjoram. It adds a warm, herbaceous, and slightly earthy flavor that complements the vegetables beautifully. Italian seasoning enhances the overall flavor profile of the soup, adding complexity and depth. You can adjust the amount to your preference or use individual dried herbs if you don’t have Italian seasoning on hand.
• ½ Teaspoon Cayenne Pepper (Optional): Cayenne pepper adds a subtle kick of heat to the soup, balancing the sweetness of the carrots and broccoli. It’s optional, so you can adjust the amount or omit it entirely if you prefer a milder flavor. Cayenne pepper not only adds heat but also a subtle fruity and earthy note. Start with a small amount and add more to taste.
• 1 Teaspoon Salt + ½ Teaspoon Black Pepper: These are additional seasonings to fine-tune the flavor of the soup during the simmering stage. Taste and adjust the seasoning according to your preference.
• 6 Cups Water or Vegetable Stock: Water or vegetable stock forms the liquid base of the soup. Vegetable stock adds more depth of flavor and richness compared to water. Use low-sodium vegetable stock to control the salt content. The liquid helps to cook the vegetables and creates the desired soup consistency. You can adjust the amount of liquid to achieve your preferred soup thickness.
• 1 Cup Whole Milk: Whole milk adds a touch of creaminess and richness to the soup without making it overly heavy. It mellows out the flavors and creates a smoother texture. Whole milk provides a richer flavor and texture compared to lower-fat milk options. You can substitute with half-and-half or cream for an even richer soup, or use plant-based milk alternatives like oat milk or cashew milk for a vegan version.
• Cream or Half and Half (For Serving – Optional): A swirl of cream or half-and-half at serving time is an optional garnish that adds extra richness and a luxurious touch. It’s not necessary for the flavor of the soup but can enhance the presentation and overall indulgence.

Instructions

Crafting this Healthy Roasted Broccoli Carrot Soup is a straightforward and rewarding process. Each step is designed to build layers of flavor and ensure the perfect texture. Follow these detailed instructions to create a soup that is both nutritious and delicious:

1. Preheat and Prepare for Roasting: Begin by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius). This temperature is ideal for roasting vegetables, allowing them to caramelize and develop deep, rich flavors. Line a large baking sheet with parchment paper. Parchment paper prevents the broccoli from sticking to the baking sheet, making cleanup a breeze, and also encourages even browning.
2. Prepare the Broccoli: Wash and thoroughly dry the broccoli. Divide the broccoli into florets and stems. This separation is crucial because the stems take longer to cook than the florets. Roughly chop the florets into bite-sized pieces and set the stems aside for later use in the sautéing stage. Drizzle the chopped florets with a generous amount of olive oil – about 1-2 tablespoons should suffice. Season liberally with salt and pepper. Toss the broccoli florets to ensure they are evenly coated with oil and seasoning. This ensures they roast properly and develop maximum flavor.
3. Roast the Broccoli Florets: Spread the seasoned broccoli florets in a single layer on the prepared baking sheet. Avoid overcrowding the baking sheet, as this can steam the broccoli instead of roasting it. Roast in the preheated oven for approximately 30-35 minutes, or until the broccoli is tender-crisp and lightly browned, with some edges slightly caramelized. The roasting time may vary slightly depending on your oven and the size of the florets. Keep an eye on them and adjust the time as needed.
4. Sauté the Aromatics and Broccoli Stems: While the broccoli is roasting, prepare the aromatic base of the soup. Place a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add approximately 1-2 teaspoons of olive oil to the pot. Once the oil is shimmering, add the diced yellow onion. Sauté the onion for approximately 4-5 minutes, stirring occasionally, until it becomes translucent and softened. Sautéing onions first releases their sweetness and creates a flavorful base for the soup. Add the minced garlic to the pot and cook for one minute more, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can become bitter. The fragrant garlic aroma indicates it’s ready.
5. Add Remaining Vegetables and Spices: Add the chopped broccoli stems (which you set aside earlier), chopped celery, chopped carrots, and diced russet potato to the pot with the sautéed onions and garlic. Mix well to combine all the vegetables. Cook the vegetables for approximately 6-8 minutes, stirring frequently, allowing them to soften slightly and their flavors to meld together. This step further develops the depth of flavor in the soup. Stir in the Italian seasoning, cayenne pepper (if using), salt, and black pepper. Mix well to evenly distribute the spices and seasonings among the vegetables.
6. Simmer the Soup: Pour the vegetable stock or water into the pot, ensuring it covers all the vegetables. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer gently for approximately 10 minutes, or until all the vegetables are cooked through and tender. The potatoes should be easily pierced with a fork, and the carrots and celery should be soft. By this time, the roasted broccoli should be nearing completion as well.
7. Combine Roasted Broccoli and Simmered Vegetables: Remove the roasted broccoli from the oven and transfer it to the soup pot. Stir well to combine the roasted broccoli with the simmered vegetables and broth. The roasted broccoli will add a wonderful depth of flavor and slight smoky note to the soup.
8. Blend the Soup: Remove the pot from the heat. Carefully transfer the soup to a large blender, working in batches if necessary to avoid overfilling and splattering. Alternatively, use an immersion blender directly in the pot. Process the soup until it is completely smooth and reaches your desired consistency. Blend for a longer time for an ultra-smooth, velvety texture. If using a regular blender, be cautious when blending hot liquids. Start on low speed and gradually increase to high. Vent the lid slightly to allow steam to escape.
9. Return to Pot and Finish: Once the soup is blended, transfer it back to the pot over low heat. Stir in the whole milk. Simmer gently just until the soup is heated through. Do not boil after adding milk, as it may curdle. Taste the soup and adjust seasoning with additional salt and pepper if needed.
10. Serve and Garnish (Optional): Remove the pot from the heat. Ladle the Roasted Broccoli Carrot Soup into bowls. Garnish with additional roasted broccoli florets (reserve some before blending if desired), a swirl of cream or half-and-half, shredded cheese, or parmesan crisps, if desired. These garnishes add visual appeal, textural contrast, and an extra layer of flavor. Serve immediately and enjoy this healthy and comforting soup!

Nutrition Facts

This Healthy Roasted Broccoli Carrot Soup is not only delicious but also packed with nutritional benefits. Here’s a breakdown of the estimated nutrition facts per serving:

• Servings: 6 servings
• Calories: Approximately 200 kcal per serving

Please note that these are approximate values and can vary slightly depending on the specific ingredients used and portion sizes. This soup is naturally low in fat, high in fiber, and rich in vitamins and minerals, making it a wholesome and nutritious meal choice. It’s a great source of Vitamin A (from carrots), Vitamin C and Vitamin K (from broccoli), and dietary fiber from all the vegetables. It’s also a good source of potassium and other essential micronutrients. This soup is naturally vegetarian and can easily be made vegan by substituting the whole milk with plant-based milk such as oat milk, almond milk, or cashew milk and omitting any dairy-based garnishes.

Preparation Time

Time is often a precious commodity, and this recipe is designed to be both flavorful and efficient. Here’s a breakdown of the preparation and cooking times:

• Prep Time: 10 minutes (This includes washing and chopping vegetables, and preparing the baking sheet)
• Cook Time: 45 minutes (This includes roasting the broccoli, sautéing the vegetables, and simmering the soup)
• Total Time: 55 minutes (From start to finish, you can have a warm and comforting bowl of soup in under an hour)

This recipe is perfect for a weeknight meal as it doesn’t require extensive hands-on time. Most of the cooking is done in the oven or on the stovetop while you can attend to other tasks.

How to Serve

Roasted Broccoli Carrot Soup is versatile and can be enjoyed in numerous ways. Here are some delightful serving suggestions to elevate your soup experience:

• Classic Soup Bowl: Serve it simply in a classic soup bowl. Its vibrant color and creamy texture are appealing on their own.
• Garnished Elegance: Elevate the presentation with a swirl of cream or half-and-half and a sprinkle of fresh herbs like chopped parsley, chives, or dill. A few reserved roasted broccoli florets add a textural and visual element.
• Crusty Bread Companion: Pair the soup with a side of crusty bread, such as sourdough, baguette, or ciabatta. Perfect for dipping and soaking up every last drop of soup.
• Grilled Cheese Duo: For a heartier meal, serve alongside a classic grilled cheese sandwich. The creamy soup and cheesy sandwich are a match made in comfort food heaven.
• Salad Starter: Serve a smaller portion of the soup as a starter before a light salad or main course. Its lightness and vegetable-forward nature make it an excellent appetizer.
• Soup and Sandwich Combo: Combine it with a half sandwich for a satisfying lunch or light dinner. Consider a turkey and avocado sandwich, a veggie wrap, or a ham and cheese panini.
• Toppings Bar Fun: Set up a toppings bar with various options like croutons, shredded cheese (cheddar, parmesan, Gruyere), toasted pumpkin seeds, sunflower seeds, a dollop of plain yogurt or sour cream, and a drizzle of chili oil. Let everyone customize their soup bowl.
• Parmesan Crisps Crunch: Parmesan crisps provide a salty, cheesy, and crunchy contrast to the smooth soup. They are easy to make and add a gourmet touch.
• Roasted Chickpeas Boost: Add roasted chickpeas for protein and a satisfying crunch. Season them with spices like paprika or cumin for extra flavor.

Additional Tips for Perfect Roasted Broccoli Carrot Soup

To ensure your Roasted Broccoli Carrot Soup is a resounding success, consider these helpful tips:

1. Roast for Flavor Depth: Don’t skip the roasting step for the broccoli. Roasting brings out the natural sweetness and nutty flavors of the broccoli that are crucial for a truly delicious soup. It also adds a subtle smoky note that elevates the overall taste.
2. Don’t Discard the Broccoli Stems: Broccoli stems are just as nutritious and flavorful as the florets. Chopping and sautéing them adds body and depth to the soup, reducing waste and maximizing flavor.
3. Sauté Aromatics Properly: Take the time to properly sauté the onions and garlic until they are softened and fragrant. This step is essential for building a flavorful base for the soup. Don’t rush this step, as it significantly impacts the final taste.
4. Adjust Consistency to Your Liking: If you prefer a thinner soup, add more vegetable stock or water. For a thicker soup, you can add less liquid or blend in a small amount of cooked rice or potato for extra thickening.
5. Taste and Season: Always taste the soup before serving and adjust the seasoning as needed. Salt and pepper are crucial for enhancing the flavors. You can also add a squeeze of lemon juice or a dash of hot sauce for extra brightness or heat.

FAQ Section: Ingredients

Q1: Can I use frozen broccoli instead of fresh broccoli?

A: Yes, you can use frozen broccoli florets if fresh broccoli is not available. However, fresh broccoli roasts better and provides a slightly superior flavor and texture. If using frozen broccoli, thaw it completely and pat it dry before roasting to ensure it browns properly and doesn’t become watery. You might need to roast it for a slightly shorter time as it’s already partially cooked.

Q2: Can I substitute carrots with another vegetable?

A: While carrots are a key ingredient in this recipe, you can experiment with other root vegetables if you wish. Sweet potatoes or butternut squash could be used as substitutes for carrots, offering a similar sweetness and creamy texture. However, the flavor profile will be slightly different. For the best results and classic flavor, stick with carrots.

Q3: What kind of onion is best for this soup? Can I use a different type of onion?

A: Yellow onions are generally recommended for this soup due to their balanced flavor that becomes sweet and mellow when sautéed. However, you can use white onions as a substitute, which are milder in flavor. Red onions can also be used, but they have a sharper flavor and might slightly alter the overall taste profile of the soup. For the most classic and balanced flavor, yellow onions are ideal.

Q4: Can I make this soup vegan? What milk alternatives can I use?

A: Yes, this soup can easily be made vegan! Simply substitute the whole milk with a plant-based milk alternative. Excellent vegan milk options include oat milk, cashew milk, almond milk, or even full-fat coconut milk (for a richer, slightly coconutty flavor profile). Oat milk and cashew milk are particularly good choices as they provide a creamy texture similar to dairy milk. Ensure you also omit any dairy-based garnishes like cream or cheese for a fully vegan soup.

Q5: Can I use different spices or herbs instead of Italian seasoning and cayenne pepper?

A: Absolutely! Feel free to customize the spice profile of this soup to your liking. Instead of Italian seasoning, you could use a combination of dried thyme, oregano, and rosemary. For a different flavor profile, consider using curry powder, smoked paprika, or cumin. If you don’t want any heat, omit the cayenne pepper entirely. You can also add fresh herbs like thyme sprigs or bay leaves during the simmering process for a deeper herbal infusion, remembering to remove them before blending. Experiment with your favorite spice combinations to create your own signature version of this soup.

Print