Creamy Roasted Broccoli Soup Recipe

Looking for a delicious meal to warm the cold days this weekend?

Looking for a delicious meal to warm the cold days this weekend? Try this roasted broccoli soup from Green Bean Delivery. It’s a great meal the whole family will enjoy. Serve it with your favorite rolls or cornbread.

Creamy Roasted Broccoli Soup With Spiced Pepitas

2 pounds broccoli, stalks trimmed and heads cut into florets
Extra virgin olive oil
1 large yellow onion, thinly sliced
4 medium cloves garlic, crushed
1 teaspoon ground coriander, divided
¼ teaspoon red pepper flakes
1 ½ cups buttermilk
1 ½ quarts low-sodium chicken broth (or vegetable broth)
1 cup shelled pepitas (pumpkin seeds)
½ teaspoon ground cumin
¼ teaspoon ground mustard seed
¼ teaspoon turmeric
2 tablespoons minced fresh parsley leaves
Zest of 1 lemon


  1. Preheat the oven to 375 degrees. Toss the broccoli with 2 tablespoons of olive oil and spread in an even layer on two rimmed baking sheets. Roast the broccoli until it is tender and browned, about 25 minutes.
  2. In a Dutch oven or other large cooking pot, heat 2 tablespoons olive oil over medium-high heat until shimmering. Add the onion and garlic and cook, stirring, until softened, about three minutes. Stir in 1/2 teaspoon coriander and the red pepper flakes and continue cooking for about 1 minute.
  3. Add the roasted broccoli, buttermilk and just enough chicken broth to barely cover the vegetables. Bring the mixture to a simmer, then remove it from the heat.
  4. Working in batches if necessary, transfer the broccoli mixture to a blender.  Starting on the lowest speed and gradually increasing to the highest speed, blend until a smooth puree forms. While the blender is running, drizzle in 4 tablespoons olive oil.
  5. Return the puree to a clean pot. Add as much of the remaining chicken broth as necessary to thin the puree to a creamy soup consistency. Season with salt.
  6. Meanwhile, lower the oven temperature to 350 degrees. In a mixing bowl, toss the pepitas with 2 tablespoons olive oil, the remaining 1/2 teaspoon ground coriander, cumin, ground mustard and turmeric. Season with salt. Transfer to a parchment-lined baking sheet and roast until fragrant, about 10 minutes. Let cool.
  7. Scrape the toasted spiced pepitas into a mixing bowl and stir in the parsley, lemon zest and 2 tablespoons olive oil.
  8. Warm the soup, then spoon it into bowls. Top with the spiced pepitas and some of their oil. Serve right away.

Recipe from Erin Wiedmar, N Good Health clinical nutritionist


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