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The aromatic base of a great soup often begins with onions and garlic. For the Creamy Roasted Broccoli Soup Delight, the timing and technique of sautéing these ingredients are crucial for releasing their full flavors. Start by heating a tablespoon of olive oil in a large pot over medium heat. Once the oil is shimmering, add one finely chopped onion. Sauté the onion for about 5-7 minutes, or until it becomes translucent and fragrant.

Creamy Roasted Broccoli Soup

Discover the comforting essence of Creamy Roasted Broccoli Soup, a dish that combines rich flavors with essential nutrients. This delightful recipe elevates simple ingredients like roasted broccoli, garlic, and onions into a creamy, satisfying soup. Perfect for chilly days or busy evenings, it can be adapted to suit vegan diets and pairs beautifully with crusty bread or fresh salads. Indulge in a bowl of health and warmth with every spoonful, making it a must-try for soup lovers.
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Ingredients
  

1 large head of broccoli, cut into florets

1 medium onion, diced

2 cloves garlic, minced

2 tablespoons olive oil

Salt and pepper, to taste

4 cups vegetable broth

1 cup heavy cream (or coconut milk for a vegan option)

1 teaspoon lemon juice

½ teaspoon nutmeg (optional)

Fresh parsley, for garnish

Grated Parmesan cheese, for serving (optional)

Instructions
 

Preheat Oven: Start by preheating your oven to 425°F (220°C) to prepare for roasting.

    Roast the Broccoli: In a large mixing bowl, combine the broccoli florets with 1 tablespoon of olive oil, and season with salt and pepper. Toss until the florets are evenly coated. Transfer the broccoli onto a baking sheet in a single layer. Roast in the preheated oven for 20-25 minutes, or until the broccoli is tender and has a slight char, flipping them halfway through for even roasting.

      Sauté Onions and Garlic: While the broccoli is roasting, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté until it becomes translucent, which should take about 5 minutes. Then, stir in the minced garlic and sauté for an additional minute, just until fragrant.

        Combine Ingredients: Once the broccoli is roasted, carefully add it to the pot containing the sautéed onions and garlic. Pour in the vegetable broth and bring the mixture to a gentle simmer. Allow it to cook for about 5-7 minutes to enable the flavors to meld beautifully.

          Blend the Soup: Using an immersion blender, carefully blend the soup until it reaches a smooth and creamy consistency. If you do not have an immersion blender, you can transfer the soup in batches to a standard blender, being cautious with the hot liquid.

            Add Cream and Season: Once blended, return the soup to low heat. Stir in the heavy cream (or coconut milk) and the lemon juice, along with nutmeg if you like its warm flavor. Taste and adjust the seasoning with more salt and pepper if needed. Gently heat the soup until it’s warmed through.

              Serve: Ladle the creamy soup into bowls. Garnish with fresh parsley and a sprinkle of grated Parmesan cheese for an extra touch of flavor if desired. Enjoy your delicious creamy roasted broccoli soup hot!

                Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4-6

                  - Presentation Tips: Serve the soup in rustic bowls, and drizzle a bit of olive oil on top for a professional finish. Add a sprig of fresh parsley for color and vibrancy.