A few weeks ago I made an incredible grilled cheese sandwich and partnered it with a spur-of-the-moment roasted soup. My go-to soup has long been a tomato-based affair, but this time I felt like something different. Cream-based soups always make great dippers, but I definitely wanted nothing but fresh veggies in my bowl. I hunted through the food I had available until I found exactly what I was craving.
Roasted Broccoli Soup
Makes 3 portions of very thick soup, or 4 portions of thinner soup
1 russet potato, peeled and chopped
1 medium onion, peeled and chopped
1 head of garlic, peeled
3 cups broccoli florets, broken up
2 cups zucchini, roughly chopped
2 tablespoons olive oil
3-4 cups veggie broth
1/4 cup lemon juice
1/8 cup tarragon, chopped
lots of fresh black pepper
salt (might not be needed, depending on your broth)
1. Set your oven to 400 degrees. Toss the onion, garlic, and potato in 1 tablespoon of olive oil and toss them onto a roasting pan. Put the root veggies in the oven for 20 minutes.
2. Tear your broccoli into chunks and chop the zucchini up a little. No need for pretty looking pieces, everything will hit the blender eventually. Toss the broccoli and zucchini in the remaining oil. After those first twenty minutes have elapsed, add the green veggies to the roaster and return to the oven for another 40 minutes. Toss the veggies around the pan a couple times to even out the browning.
3. When the veggies are finished, remove the pan from the oven and splash some of the veggie broth in it to release all those delicious brown bits. Toss the veggies and all remaining ingredients in a high-speed blender. Blend until it reaches your desired texture (hearty and chunky or silky smooth), adding more veggie broth as desired.
Since my soup was destined for dipping I used only 3 cups of veggie broth. This left me with a very thick soup that clung perfectly to the dunked sandwich. The depth of flavor that comes from roasted soups is always incredible, but there was an especially great balance in the final product. The dark, bitter flavors of the roasted greens cut the sweetness of the roasted onions and garlic, while the lemon juice and tarragon shocked the soup to life. Roasted soups should probably be a part of everyone’s kitchen lexicon.