Recipe Details
Ingredients
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5cupschopped broccoli florets and stalks
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1onion, chopped into 1-inch pieces
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3clovesgarlic, peeled
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2tablespoonsolive oil
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3cupsvegetable broth
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4ouncescream cheese, softened
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¾teaspoonlemon pepper, or more as needed
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crushed red pepper flakes to taste
Cooking Directions
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
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Place broccoli, onion, garlic, and olive oil in a large bowl and toss to coat evenly. Place on the prepared baking sheet in a single layer.
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Roast vegetables until soft, 30 to 35 minutes, stirring every 10 minutes. Remove from oven. Chop 1/4 cup of broccoli florets; set aside for garnish.
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Combine remaining vegetables with vegetable broth, cream cheese, and lemon pepper in a high-powered blender or food processor in batches. Puree soup until smooth.
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Pour soup into a saucepan over medium-low heat until warmed through, about 5 minutes. Season with additional lemon pepper to taste. Ladle into bowls. Garnish with reserved chopped broccoli and crushed red pepper.
Cook’s Notes:
A 1 1/2 pound head of broccoli yields about 5 cups of chopped florets and stems.
Chop broccoli stalks no thicker than 1/4-inch to ensure the pieces cook in the allotted time.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories196 | |
% Daily Value * | |
Total Fat 17g |
22% |
Saturated Fat 7g |
36% |
Cholesterol 31mg |
10% |
Sodium 517mg |
22% |
Total Carbohydrate 8g |
3% |
Dietary Fiber 1g |
5% |
Protein 3g |
7% |
Potassium 84mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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