I had broccoli cheddar soup the other day for lunch and it was pretty solid – but like grocery store solid, not like “make at home” solid. It reminded me that I had this recipe flagged from last winter but had not gotten around to it. To be clear, this is absolutely not a broccoli cheddar soup. It’s a far healthier version.
This soup is loaded with vegetables and has zero cream in it. In fact, it doesn’t have cheddar either. Except for when I decided to cheat and sprinkle a little cheddar on as a topping. But, it is incredibly easy to make. I did this on like a Tuesday night after work and commuting home. I was half planning on just making an egg sandwich and then realized I bought the broccoli over the weekend. Broccoli soup it is.
Here’s how it goes.
- Prep the broccoli and lay on a sheet pan. Quarter the shallot and add to the pan. Drizzle with olive oil and roast at 425 for about 25 minutes. Turning as needed.
- Reserve about 1/4 cup of broccoli to the side (this is for topping).
- Add the roasted ingredients, spinach, chicken stock, and parmesan to the blender. Blend until evenly pureed.
- Add to a pot and heat until warm. Squeeze the juice of one lemon, and zest in the pot before serving.
- Serve!
Shopping List
1 1/4 pound broccoli
2 cup spinach
1 shallot
3 cups chicken stock
1/2 parmesan
1 lemon