Ultra creamy roasted broccoli soup
This cheesy roasted broccoli soup is thick and ultra creamy, with plenty of roasted broccoli and cheddar cheese. The perfect feel-good soup!
Servings: 3 people
- 1 large head broccoli
- 2 tbsp oil, divided
- 4 cloves garlic, minced
- 380 g (~ 13 1/2 oz) potatoes, diced
- 750 ml (~ 3 cups) vegetable stock
- 1 tsp dried mixed herbs
- Black pepper
- 100 g cheddar cheese, grated (~ 1 cup when grated)
- 1 tbsp sour cream
Cut the florets off the broccoli. Peel any particularly tough parts from the exterior of the stalk, and cut the stalk into quarters lengthwise. Place all the broccoli on a baking tray, and drizzle with oil. Roast at 180°C (Gas Mark 4 / 350°F) for around 20 minutes (depending on exactly how big you cut your broccoli) - it should be lightly browned, and mostly softened up.
While the broccoli is roasting, heat another dash of oil in a large saucepan. Add the garlic, and cook over a medium heat for a couple of minutes until soft and fragrant. Add the diced potatoes, vegetable stock, dried herbs, and a generous pinch of black pepper. Bring to a simmer, and cook for around 15 minutes, until the potatoes are very soft.
Add the roasted broccoli to the pan (hold back a few pieces for garnish, if you like), and use a hand blender to blend the soup to your liking - I left mine with a little texture.
Add the grated cheese and sour cream, and mix over a low heat until the cheese has completely melted. You can add some more water to thin out the soup a little more if desired, or to stretch it to feed more people.
Serving: 1portion | Calories: 368kcal | Carbohydrates: 32g | Protein: 14.2g | Fat: 23.5g | Saturated Fat: 10.8g | Cholesterol: 37mg | Sodium: 977mg | Potassium: 962mg | Fiber: 6.4g | Sugar: 5.7g | Calcium: 326mg | Iron: 2mg