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Roasted Broccoli Soup with Roasted Garlic by Food & Wine

Roasted Broccoli and Garlic Soup by Food & Wine

Roasted Broccoli and Garlic Soup by Food & Wine

I know, roasting again? Yes, I looked it up and I’ve posted recipes about roasted brussels sprouts, squash, sweet potatoes, red peppers, kale, and grapes. It’s my favorite method because it’s just so flavorful and can be done in a big batch.

Well, here are two more for the list: broccoli and garlic.

First off, garlic. Roasting garlic removes the sharp garlic taste. The garlic becomes a soft, spreadable, sweet garlic paste. It makes an easy party food. Whip it up with some softened butter to make garlic butter and serve it with a crusty bread. Or add it to mashed potatoes for Thanksgiving. Or use it in a dip, like this Roasted Garlic and Pumpkin Hummus, that I plan to try this fall. My new favorite use is in this Roasted Broccoli soup, which has a deeper flavor as compared to standard cream of broccoli soup. It is delicious!

I highly recommend a garlic roaster — here are some instructions on how to use it. Otherwise, here is a great video on how to roast a bunch of garlic at one time.
Recipe notes:
– Instead of just 5 cloves, I roasted a whole bulb of garlic and used it in the soup.
– The original recipe calls for 4 ounces cream cheese. I substituted 1 cup fat-free half-and-half, to desired consistency.
– If you’re using the half-and-half, I’d recommend blending the broccoli with the stock first. Towards the end of blending, add the half-and-half and continue blending to desired consistency.

Creamy Roasted Broccoli Soup with Roasted Garlic

By Food & Wine Magazine

5 garlic cloves (I used one bulb roasted garlic)
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
1 cup half-and-half, plus more for desired consistency
3 cups low-sodium chicken broth
Croutons, for serving
  1. Preheat the oven to 400° and  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.
  2. Squeeze the garlic cloves from their skins into a blender. Add the roasted broccoli, 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.
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