Now, I could have easily NOT roasted the broccoli and taken way less time making this delicious soup, but I’m pretty much OBSESSED with roasted broccoli. I mean, have you READ my about me?! Why have boring cream of broccoli soup when you can have roasted cream of broccoli soup? But that’s just me. If you don’t want to roast your broccoli, then don’t. The soup will still taste yummy, I swear. (Well, unless you mess it up 😉 hehe) Also, please note that this can easily be made VEGAN! Just sub coconut oil or olive oil and don’t use bacon! Another note: this soup is even better the next day… and it’s pretty good cold too!!
Serves: 10-12 people
Prep time: 5 minutes
Cook time: 20-25 oven, 20-25 minutes on the stove
Total time: about 60 minutes
- 7 heads of broccoli (mine were small, about 8 1/2 cups chopped after being roasted)
- 2 1/2 cups broccoli stems, chopped (about 4 stems, make sure to peel the outer green part of the stem off because it is very tough)
- 1/2 large onion, sliced
- 4 tablespoons fat of choice (coconut oil, lard, or olive oil)
- 1 leek (about 2 1/2 cups chopped… not the dark green part)
- 2 small cloves garlic, chopped
- 2 shallots, diced
- 1-2 quarts beef stock (or chicken stock, whatever you have, I only had 1 quart stock)
- 3 cups water (or additional stock)
- 1/4 teaspoon smoked paprika
- 1 teaspoon salt
- 3/4 teaspoon pepper
- 1/2 teaspoon red chili flakes
- 1 can of full fat coconut milk
- 8 strips of bacon (optional but encouraged if you eat bacon!)
1. If you choose to roast your broccoli first, preheat your oven to 375 degrees.
2. Cut the broccoli florets off and rinse them with water.
3. You will need two foil lined baking trays (for easy clean up). Smear 1 tablespoon of fat (oil or lard) on each baking sheet. Distribute your broccoli and onion over both trays. Sprinkle 1/4 teaspoon of salt and pepper on each tray. (You can also peel your broccoli stems and cut them and put them on the tray to roast, but I didn’t to save time).
4. Bake in the oven for about 20-25 minutes. Half way through, stir around the veggies.
5. If you eat bacon and would like to include it, while your broccoli is baking, cook your bacon. Turn your burner on medium/high heat under your skillet. Place 4 pieces in your skillet (or as many as will fit). Flip after 3-4 minutes. After another 3 minutes, or until your bacon reaches desired done-ness, take the bacon off and place them on paper towels to absorb excess grease. Put more bacon in your skillet until all bacon is cooked.
6. Make sure to prep the rest of your ingredients while the broccoli is finishing up… peel/cut broccoli stems if you didn’t roast them, dice shallots, leeks, and garlic if you haven’t already.
7. Put a burner on medium/high heat under a large stock pot. Add two tablespoons of your fat of choice, garlic, shallots, and leeks (and broccoli stems if you’ve not roasted them). Stir occasionally, let cook for 12-15 minutes- until shallots are translucent and almost a bit brown.
8. Add the roasted veggies into the pot. Then add your stock. If the liquid doesn’t reach the top of the veggies, add filtered water. I had to add 3 cups of water because I ran out of stock If you have extra stock, use that!
9. Bring the pot to a boil and let it simmer for about 15 minutes.
10. Turn off the burner. Use an immersion blender and blend everything! (If you are going to use a regular blender, wait for the soup to cool down. Super hot liquid + glass makes me nervous!)
11. Once everything has been blended, add the rest of the spices (1/4 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon red chili flakes) and shake a can of coconut milk and add it all in. Mix again with the immersion blender.
12. Chop your bacon and add it in!! Yuuummyy.
P.S. Let me know if you make this recipe or any other recipe on my blog by commenting on it! Also, please let me know if anything is unclear. 🙂