Easy Roasted Broccoli Soup
This easy roasted broccoli soup is creamy without any cream. All the vegetables gets roasted in one sheet then added to a simmering broth and blended. It’s vegan, full of flavour and on the table in 40 minutes.
This roasted broccoli soup is my kind of weeknight dinner. You roast everything at once, simmer it in broth, blend, and that’s it. It’s still thick, velvety and so comforting.
The secret is the roasting. Broccoli, onion, garlic and potatoes go into the oven together and come out golden and a little charred at the edges. That’s where the flavour comes from. Steamed broccoli soup can taste flat. Roasted broccoli soup tastes deep and nutty and actually interesting.
I’ve been making this soup since my very first winters writing this blog, and it’s still on repeat in our house. Canadian winters are long. Soup is how we get through them, and this the soup I come back to most because it needs less work. As someone who roasts vegetables pretty much every week from October to March, I can tell you this is the easiest way to turn a big head of broccoli into dinner.
Over the years I’ve tested it with and without dairy, with different potatoes and with different amounts of broth. The version below is the one that works every time. The potatoes and a splash of coconut milk do all the creamy work, so it’s naturally vegan and dairy-free. You won’t miss the cream, I promise.
Ingredients
- Broccoli crowns and tender stems: Don’t throw the stems away. Peel off the tough outer layer and slice the tender inside. They roast beautifully and add body to the soup.
- Potatoes. This is what makes the soup creamy without cream. Small potatoes, peeled and quartered, are all you need.
- Onion and garlic. Roasting them whole mellows them out and makes them sweet. You don’t need to chop them finely.
- Olive oil. It helps everything brown in the oven.
- Vegetable broth. Stock cubes and water work just as well.
- Full-fat coconut milk. This adds richness. Use full-fat for the creamiest result.
- Salt, black pepper and lemon juice. The lemon goes in at the end and wakes the whole pot up.
- To garnish. Use reserved roasted florets, sliced almonds and pepitas for crunch.
How to Make Roasted Broccoli Soup
- Get the oven going. Preheat the oven to 400°F and line your baking sheets with parchment paper.
- Toss the veggies. Put the broccoli florets, sliced stems, onion, potatoes and garlic in a big bowl. Add the olive oil and salt and toss until everything is coated.
- Roast. Spread the vegetables out on the baking sheets and drizzle over any oil left in the bowl. Roast for about 25 minutes, until the edges are golden and a little browned. That colour is flavour, so don’t pull them out too early.
- Simmer. Set aside a handful of the prettiest florets for garnish. Tip the rest of the vegetables into a pot with the broth, coconut milk and black pepper, then bring it to a boil.
- Blend. Blend the soup until it’s smooth. A stick blender makes this so easy because you don’t have to move hot soup around. If you’re using a countertop blender, work in batches and leave the lid vent open so the steam can escape.
- Finish and serve. Stir in the lemon juice, then taste and add more salt or lemon if it needs it. Ladle into bowls and top with the reserved florets, almonds and pepitas.
Recipe Tips
- Adjust the thickness. If your soup is too thick, add a splash more broth. If it’s too thin, simmer it uncovered for a few minutes.
- Want it even creamier? Add an extra small potato. It thickens the soup without changing the flavour.
- Can I use frozen broccoli? You can, but it won’t brown as well because of the extra moisture. Roast it straight from frozen and give it a few extra minutes.
- Add some heat. A pinch of chilli flakes on the tray before roasting is lovely.
What to Serve With Roasted Broccoli Soup
This soup is made for dunking. I love it with a big piece of air fryer garlic bread. On busy nights I skip the homemade version and grab frozen Texas toast in the air fryer instead. Fluffy air fryer biscuits are another favourite in our house. You can also add a handful of air fryer croutons on top for crunch.
More Soup Recipes You’ll Love
- Creamy Tomato Soup With Canned Tomatoes
- Red Lentil and Vegetable Soup
- Instant Pot Thai Curried Butternut Squash Soup
- Instant Pot Chicken Quinoa Soup
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Recipe
Easy Roasted Broccoli Soup
Equipment
- Baking sheet, Soup pot, Blender
Ingredients
- 2 broccoli crowns (about 2lbs) florets separated and tender stems sliced
- 2 small potatoes peeled and quartered
- 4 garlic cloves peeled
- 1 small onion peeled and quartered
- 3 tbsp olive oil
- 1 tsp salt
- 6 cups vegetable broth*
- ½ cup full fat coconut milk
- 1 tsp ground black pepper
- 1 tbsp lemon juice plus more to taste
Garnish
- reserved roasted broccoli florets, sliced almonds, pepitas
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Put the broccoli florets, stems, onion, potatoes and garlic in a large bowl. Add the olive oil and salt and toss to coat.
- Spread the vegetables out on the baking sheet and drizzle over any oil left in the bowl. Roast for 25 minutes, until lightly browned.
- Set aside a few florets for garnish. Transfer the rest of the vegetables to a pot with the broth, coconut milk and black pepper, then bring to a boil.
- Blend with a stick blender until smooth, or blend carefully in batches in a countertop blender.
- Stir in the lemon juice and season with salt to taste. Serve topped with the reserved florets, almonds and pepitas.
Notes
- If using stock cubes, use 2 stock cubes with 6 cups water.
- Don’t crowd the tray. The vegetables need space to brown rather than steam. Use another baking tray.
- Add the lemon juice at the end to keep the soup bright green.
- To make it without coconut milk, replace it with extra broth, or use cream if you don’t need it to be vegan.
- Fridge: Keeps in an airtight container for up to 4 days.
- Freezer: Keeps for up to 3 months. Thaw overnight in the fridge, then reheat on the stove and blend briefly if it looks grainy.