Creamy Roasted Broccoli Soup

Name: Creamy Roasted Broccoli Soup
Total time: 1 min
Ingredients: 5 cloves garlic, unpeeled; 2 pounds broccoli, cut into 1-inch florets, stems reserved for another use; 2 tablespoons extra-virgin olive oil; 2 tablespoons unsalted butter, melted; Salt; Freshly ground pepper; 4 ounces cream cheese; 3 cups low-sodium chicken broth; Croutons, for serving

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Total: 1 hours

Servings: 6

Author : Grace Parisi

Ingredients

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5 cloves garlic, unpeeled2 pounds broccoli, cut into 1-inch florets, stems reserved for another use2 tablespoons extra-virgin olive oil2 tablespoons unsalted butter, meltedSaltFreshly ground pepper4 ounces cream cheese3 cups low-sodium chicken brothCroutons, for serving

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Instructions

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Step 1

Preheat the oven to 400°. Wrap the garlic in a foil packet and roast for 50 minutes, until softened. Meanwhile, in a small roasting pan, toss the broccoli with the olive oil and butter and season with salt and pepper. Roast for 20 minutes, or until tender.

Step 2

Squeeze the garlic cloves from their skins into a blender. Add the roasted broccoli, cream cheese and broth and puree until smooth. Transfer the soup to a saucepan and bring to a simmer. Season with salt and pepper and serve with croutons.