When I first made this recipe 7 years ago, I’d never seen a 5-year-old chow down on broccoli the way Chloe went to town on this soup. She ate an entire bowl full in 4 minutes flat!
This soup is simple and quick to make and has a wonderful roasted broccoli flavor. The addition of roasted garlic takes it over the top. It really feels like comfort food.
You can use frozen broccoli or fresh broccoli for this soup, depending on what you have on hand.
I’m already craving another bowl of this Roasted Broccoli Soup, it’s really that good! And that’s saying something because I usually only crave brownies…
1 head garlic, the top sliced off
2 pounds Broccoli OR 2 (10.8 oz) bags of frozen broccoli or cauliflower
1 teaspoon olive oil
32 ounces bone broth
½ cup unsweetened Greek yogurt
sea salt and black pepper to taste
Preheat the oven to 400 degrees F. Wrap the garlic head in foil and roast in the oven for 50 minutes.
Wash the broccoli and cut into 2-inch pieces. On a large, rimmed baking sheet combine the broccoli pieces with the olive oil. Roast in the oven for 20 minutes. OR if using frozen broccoli simply spread over a foil-lined baking sheet and roast for 18 minutes at 450 degrees F.
In a high speed blender, or food processor, squeeze the roasted garlic out of its skins, add the roasted broccoli, yogurt and broth. Blend until smooth.
Pour the mixture into a pot and bring to a simmer over medium heat. Season with salt and pepper to taste. Enjoy!