Roast Broccoli and Potato Soup Recipe

This classic Soup pairing is a delicious and healthy way to enjoy these wonderful Vegetables. There are many ways to prepare this dish, however for the ultimate in flavor and texture there’s no better way to get flavors out of Broccoli than roasting them in the oven. The rich, charred flavor carries through perfectly into the Soup, making our Roast Broccoli and Potato Soup an amazing tasting dish that’s easy to make at home

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Ingredients needed for this recipe

For this recipe we are using very traditional and common ingredients for the dish. Of course, the star of the show are the Broccoli and Potatoes, which are the primary flavor components in the dish. Other than the Broccoli and Potatoes, other ingredients used are Garlic, Onions, Chicken Stock (or Vegetable Stock if you prefer), and some seasoning

The ingredients required are all everyday ingredients you can get your hands on from the grocery store. All in all, it’s a very simple dish, yet the flavors we can produce are complex and so tasty. The dish requires a few different cooking components, but all of them are very easy to do at home

Easy Soup with Broccoli — This recipe is so simple and tasty, using every day ingredients to make something special

How to make Roast Broccoli and Potato Soup

The first step in this dish is to fire up the oven to roast our Broccoli. Along with the Broccoli we’re also going to be roasting a whole bulb of Garlic. Roast Garlic adds a wonderful sweetness to the Soup and quite frankly, may just be the real hero of this dish

Slice the top section off the Garlic bulb, just enough to expose the flesh of the Garlic Cloves. Wrap it up in foil then pour in a little bit of Olive Oil before sealing the foil and placing in the oven. For the Broccoli, slice them up into florets and scatter over a large sheet pan lined with more Foil

Season the Broccoli generously with Salt and Olive Oil and toss to coat. Then, roast everything in the oven for about 25 minutes at 370F until the Broccoli is charred. You can turn them halfway through, but it doesn’t really matter, as they’re all getting blitzed anyway

I like to keep a few nice pieces of the Roast Broccoli as a garnish that you can add to the top of the Soup. This step is totally optional and is there for presentation and nothing else. If you’re not planning on taking photos of the dish, then just throw everything into the blender!

Allow the Roast Garlic to cool before peeling away the skin and adding them to the blender. It’s going to be piping hot, so I’d give it a good 20 minutes before peeling. You can also simply squeeze the flesh out if you prefer

Boil the Potatoes so they’ll blend perfectly

For the Potatoes we simply boil them in some seasoned water until tender, about 10 minutes or so should do the trick. Just poke them with a knife and once there’s no resistance to the knife they’re done. Strain and then add to the Blender along with the Broccoli and Roast Garlic

While boiling won’t produce the most flavorsome Potatoes compared to say, roasting them, that’s totally ok. I find that in Potato-based Soups the Potato is primarily there for texture and volume instead of pure flavor. If you Roasted the Potatoes, they’ll have charred outsides which will result in a weird texture in your Soup

Garnish for Roast Broccoli Soup — You can use some of the Roasted Broccoli as a garnish. Just set them aside instead of blending them

Chicken Stock or Vegetable Stock, which works best in this Soup

The final ingredient that goes into our Roast Broccoli and Potato Soup is Stock. Always use a Stock instead of Water when making a Soup. It has so much more flavor that it completely changes the dish. Now, because this is Vegetable-based Soup you can opt to use Vegetable Stock to keep the dish totally Vegetarian. We’ve got a great recipe for Vegetable Stock here

I however, prefer to use Chicken Stock in my Soups. I find it has a better flavor and adds some unique depth to Soups, with the Roast Broccoli and Potato Soup being no exception. In addition to flavor, Chicken Stock has a better texture, adding a nice silkiness which you don’t get with Vegetable Stock. Here’s our amazing Chicken Stock recipe

We recommend using your own homemade Stock instead of anything store bought. Not only will it produce a better flavor, but it’s cheaper, and isn’t loaded with Salt. Using store bought Stock will make your dish overly Salty, making the whole thing difficult to season correctly

Roast Broccoli and Potato Soup serving — Once you’ve blended the ingredients together your amazing Roast Broccoli and Potato Soup is ready for eating

Blending and serving

With all your ingredients ready to go, it’s simply a matter of blending everything together until you produce a nice soupy texture. I recommend adding about half the Stock and begin blending. Check the texture of the Soup before adding any more

Our recipe suggests using 3 cups of Chicken Stock, but you’ll probably only need a little over 2 cups for the Soup. It’s always nice to have a little bit extra in the pot, however. The last thing you want is to not have enough Stock and have to substitute for Water

Season the Soup and taste until you’re totally happy with it before serving. You can prepare the Soup in advance and simply reheat it before serving. If you reserved a few of those Roasted Broccoli pieces, you can garnish the Soup with them

Recipe Details

Servings

4 – 6 people

Prep time

10 minutes

Cooking time

25 minutes

Total time

35 minutes