Fall is officially here, and despite San Francisco’s Indian summer, I am drawn to all the warmth and flavors that cooler temperatures inspire. After a day of beer-making with my husband at my favorite shop in Oakland, I wanted something for dinner that would be quick to whip up but rich and satisfying. This broccoli soup was the result.
Cream of broccoli soup is one of my all-time favorite foods, but it can be time consuming to make and is not always the healthiest choice. My broccoli soup gets its creaminess from avocado instead of cream, and the broccoli and garlic are roasted to bring out those caramelly flavors. Topped with a splash of olive oil, crumbled sharp cheddar cheese, and a bit of lemon juice, it was divine!
- 8-9 cups broccoli, florets and stems, cut into large pieces
- olive oil
- 3 cloves garlic
- 1 avocado
- 32 ounces chicken broth (I used this: pacific brand. I liked the short, whole-food ingredient list.)
- Sharp cheddar cheese (for topping)
- Lemon wedges (for topping)
Preheat the oven to 400 degrees. On a large sheet pan, mix the broccoli with a drizzle of olive oil, salt, and pepper. Place the garlic in a small piece of aluminum foil, drizzle with olive oil, and wrap to prevent spillage. Place the garlic package on top of the broccoli, and roast for about 30 minutes, until the broccoli is browned.
In a blender, combine the roasted broccoli, garlic, and avocado. Blend until smooth, and add salt and pepper to taste. Before serving, heat the soup on the stovetop. Pour into bowls, drizzle with olive oil, and serve with crumbled sharp cheddar cheese and lemon.