Creamy Roasted Broccoli Soup
- 5 unpeeled garlic cloves 2 pounds broccoli—cut into 1-inch florets, stems reserved for another use 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter, melted Salt Freshly ground pepper 4 ounces cream cheese 3 cups low-sodium chicken broth Croutons, for serving
- Step 1
- Preheat the oven to 400°. Wrap the garlic in a foil packet and roast for 50 minutes, until softened. Meanwhile, in a small roasting pan, toss the broccoli with the olive oil and butter and season with salt and pepper. Roast for 20 minutes, or until tender.
- Step 2
- Squeeze the garlic cloves from their skins into a blender. Add the roasted broccoli, cream cheese and broth and puree until smooth. Transfer the soup to a saucepan and bring to a simmer. Season with salt and pepper and serve with croutons.