Ingredients needed for this recipe<\/h2>\n\n\n\n
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
<\/p>\n\n\n\n
The ingredients required are all everyday ingredients you can get your hands on from the grocery store. All in all, it\u2019s 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
<\/p>\n\n\n
![\"Easy](\"https:\/\/dinnertimesomewhere.com\/wp-content\/uploads\/2026\/04\/Roast-Broccoli-and-Potato-Soup-3-1024x1024.jpg\")
How to make Roast Broccoli and Potato Soup<\/h2>\n\n\n\n
The first step in this dish is to fire up the oven to roast our Broccoli. Along with the Broccoli we\u2019re 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
<\/p>\n\n\n\n
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
<\/p>\n\n\n\n
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\u2019t really matter, as they\u2019re all getting blitzed anyway
<\/p>\n\n\n\n
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\u2019re not planning on taking photos of the dish, then just throw everything into the blender!
<\/p>\n\n\n\n
Allow the Roast Garlic to cool before peeling away the skin and adding them to the blender. It\u2019s going to be piping hot, so I\u2019d give it a good 20 minutes before peeling. You can also simply squeeze the flesh out if you prefer
<\/p>\n\n\n\n
Boil the Potatoes so they\u2019ll blend perfectly<\/h2>\n\n\n\n
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\u2019s no resistance to the knife they\u2019re done. Strain and then add to the Blender along with the Broccoli and Roast Garlic
<\/p>\n\n\n\n
While boiling won\u2019t produce the most flavorsome Potatoes compared to say, roasting them, that\u2019s 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\u2019ll have charred outsides which will result in a weird texture in your Soup
<\/p>\n\n\n
![\"Garnish](\"https:\/\/dinnertimesomewhere.com\/wp-content\/uploads\/2026\/04\/Roast-Broccoli-and-Potato-Soup-1-1024x1024.jpg\")
Chicken Stock or Vegetable Stock, which works best in this Soup<\/h2>\n\n\n\n
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\u2019ve got a great recipe for Vegetable Stock here<\/a> We recommend using your own homemade Stock instead of anything store bought. Not only will it produce a better flavor, but it\u2019s cheaper, and isn\u2019t loaded with Salt. Using store bought Stock will make your dish overly Salty, making the whole thing difficult to season correctly With all your ingredients ready to go, it\u2019s 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\u2019ll probably only need a little over 2 cups for the Soup. It\u2019s 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\u2019re 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
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\u2019t get with Vegetable Stock. Here\u2019s our amazing Chicken Stock recipe<\/a>
<\/p>\n\n\n\n
<\/p>\n\n\n![\"Roast](\"https:\/\/dinnertimesomewhere.com\/wp-content\/uploads\/2026\/04\/Roast-Broccoli-and-Potato-Soup-8-1024x1024.jpg\")
Blending and serving<\/h2>\n\n\n\n
<\/p>\n\n\n\n
<\/p>\n\n\n\n
<\/p>\n\n\n\n