Roasted Cream of Broccoli & Potato Soup
This is not your average broccoli soup! Instead of merely boiling the broccoli to cook it, here, the florets are roasted giving it so much additional flavor.
Ingredients
- 1/2 lb bacon cut into bite sized pieces
- 1 medium onion chopped
- 3 cloves garlic minced
- 3 large potatoes cubed about 4 cups
- 4 cups chicken broth
- 2 bunches broccoli florets coarsely chopped, stems peeled and chopped (about 6 cups)
- olive oil to drizzle over broccoli for roasting to drizzle over broccoli for roasting
- 1 teaspoon kosher salt or more, to taste
- 1 teaspoon freshly ground black pepper
- 1 cup (or more) 10% cream
Instructions
- Preheat the oven to 425° and line a baking sheet with parchment.
- In a large bowl, toss the broccoli with the olive oil and season with salt and pepper. Roast for 25-30 minutes, or until very tender. Remove from the oven and set aside.
- While the broccoli is roasting, put the chopped bacon into a large pot on medium heat. Cook it till crispy-chewy, stirring often. When it's cooked, remove the bacon with a slotted spoon, to a paper towel lined plate. Reduce the heat to low.
- Using a large spoon, remove most of the bacon grease from the pot to a can. Leave about 2 Tbsp of the bacon fat in the pot to cook the onions and garlic in.
- Add the onions and garlic to the pot, and cook until tender - about 2-3 minutes.
- Add the cubed potatoes, the chicken broth, and a little salt (if needed). Bring it to a boil, then reduce heat to medium-low and cook the potatoes until tender.
- Add the roasted broccoli to the pot. Roughly purée the soup with an immersion or regular blender, leaving some small chunks for texture.
- Stir in the cream, then salt and pepper to taste.
- If the soup is too thick for your liking, thin it out further with a little more cream or more chicken broth.
- Serve with grated cheddar, the reserved bacon, and a dollop of sour cream!