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5-Ingredient Roasted Broccoli Soup

2014 January 15
by Erin Phraner

This is a tricky time for food lovers, don’t you think? Most of us make some sort of healthy-eating resolution for the new year—myself included—but it’s also prime comfort food season. What’s a girl to do!

Well if picking at a raw salad on a chilly night is as off putting to you as it is to me, then I’d love to share my 5-Ingredient Roasted Broccoli Soup with you. This quickie recipe is ridiculously creamy and surprisingly virtuous—one serving comes in at fewer than 250 calories! I like to make the soup on Sunday afternoons and warm it up for dinner through out the week. It’ll keep in the fridge for up to 5 days (or you could freeze it for up to 3 months) and its an easy way for me to uphold my annual “eat more vegetables” resolution, without even thinking about it.


Roasting the broccoli gives this soup a deeper, toastier flavor than raw broccoli would. Keep an eye on your veggies, though. If you roast the broccoli too long, the soup may lose its pretty green hue.

Roasted Broccoli Soup

I like to have some crunchy baguette with this soup for dipping. Trying to keep things super slim? Skip the bread and serve this soup plain or with grilled/roasted chicken or salmon on the side. Another option: Dress up the make-ahead soup for game day! Just stir in a little grated cheddar cheese. Shhh! It’s still pretty good for you.

roasted broccoli soup

photos by Erin Phraner

5-Ingredient Roasted Broccoli Soup
Serves: 4

3 heads broccoli, cut into florets (about 6 to 7 cups)
1 medium yellow onion, chopped
1/4 cup all-purpose flour
2 cups chicken or vegetable broth
1/3 to 1/2 cups half-and-half or fat-free half-and-half
PANTRY STAPLES: Extra-virgin olive oil, salt and freshly ground pepper

1. Preheat the oven to 450˚F. Toss the broccoli, 1 tablespoon olive oil and 1/4 teaspoon salt on a rimmed baking sheet until combined. Roast until slightly tender and the broccoli browns in spots around the edges, 6 to 7 minutes.
2. Meanwhile, heat 1 tablespoon olive oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Stir in the flour; cook 1 minute.
3. To the saucepan, add the roasted broccoli, broth, 1 cup water, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and bring to a simmer, about 5 minutes. Continue to simmer, uncovered, until the broccoli is very tender, about 10 minutes.
4. Transfer the soup to a blender and puree until smooth, working in batches if needed (or use an immersion blender). Return the soup to the saucepan (wiped clean). Stir in the half-and-half; gently reheat if needed.
5. Divide the soup among bowls. Top with freshly ground pepper and a drizzle of olive oil, if desired. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Freutcake Note: To watch the video for this recipe visit Erin’s blog.

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Erin Phraner

Erin Phraner

Food Contributor, blogs at Hey, EEP!
Food editor & recipe creator living in Brooklyn, NY.
Erin writes the '5 Ingredient Recipes' column.
Erin Phraner

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7 Responses Post a comment
  1. January 15, 2014

    That sounds delicious. I really have to try it.

  2. January 15, 2014

    This soup sounds wonderfully comforting yet still healthy! Plus, I totally love roasted broccoli! Can’t wait to try this recipe!

    • January 15, 2014

      I do too! Roasting broccoli is completely under-rated. I love topping it with a squeeze of lemon juice, fresh parmesan cheese, and basil just after roasting. So good!

  3. January 22, 2014

    Finally a way to make broccoli more delicious!

    Fashionable Hostess

  4. January 24, 2014

    Sounds yummy! Pinning this to try this chilly winter!

    • January 28, 2014

      My family loved this recipe when I made it for them! I’m sure your family will love it just as much. 🙂

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