Name: Roasted Broccoli Carrot Soup Recipe
Ingredients: 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.

Ingredients

Scale

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.

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Instructions

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.

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.

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.

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.

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.

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.

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.

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.

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.

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

Serving Size: One Normal Portion
Calories: 200 kcal