Roasted Broccoli Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 heads broccoli, coarsley chopped4 cloves garlic, chopped2 1/4 cups low sodium chicken broth2 tsp olive oilcooking spray
1. Preheat oven to 375 degrees. Line a large baking dish with aluminum foil and set aside.
2. Toss chopped broccoli with 1 tsp of the olive oil and arrange in a single layer on foil lined baking dish. Roast for 20 minutes, or just until tender.
3. In a large stockpot, add remaining oil and garlic cloves, cook until garlic brown and becomes fragrant, about 3 - 4 minuntes. Add the roasted broccoli and cook an additional 2 minutes.
4. Add the chicken broth and stir. Broth should cover the broccoli. If it does not, add just enough water to reach cover. Allow water to get hot, but not boil. Allow mixture to sit at this temperature for 12 minutes.
5. Using a stick blender, purée the contents of the pot the the favored consistency. Serve immediately.
Serving Size: Makes 2 servings
2. Toss chopped broccoli with 1 tsp of the olive oil and arrange in a single layer on foil lined baking dish. Roast for 20 minutes, or just until tender.
3. In a large stockpot, add remaining oil and garlic cloves, cook until garlic brown and becomes fragrant, about 3 - 4 minuntes. Add the roasted broccoli and cook an additional 2 minutes.
4. Add the chicken broth and stir. Broth should cover the broccoli. If it does not, add just enough water to reach cover. Allow water to get hot, but not boil. Allow mixture to sit at this temperature for 12 minutes.
5. Using a stick blender, purée the contents of the pot the the favored consistency. Serve immediately.
Serving Size: Makes 2 servings
Nutritional Info Amount Per Serving
- Calories: 101.4
- Total Fat: 5.1 g
- Cholesterol: 0.0 mg
- Sodium: 721.9 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 4.0 g
- Protein: 6.7 g
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