A Complex Soup, That Isn't
I'm obsessed with two things right now. My blender and soup, so I spend my days blending all sorts of veggie combinations into delicious concoctions. This broccoli soup is one of my new favorites because of the deep complex flavors it possesses as well as its healthiness and simplicity.
1 head of garlic
6 cups frozen broccoli (florets and stalks)
1 (32 oz) Vegetable broth box
salt and pepper to taste
Cheddar Cheese, shredded
Preheat oven to 375>. Roast the garlic whole. This is best done by cutting off the top of the head of garlic, exposing the cloves. Then wrap the whole head in tin foil and roast for an hour. Cool and peel out the garlic cloves. Sometimes I roast a bunch of garlic heads at a time and then freeze the extracted cloves for later use.
Add broth, broccoli, garlic cloves to a medium pot and bring to a boil. Simmer for 20-30 minutes. Season with salt and pepper. Turn off the soup and let cool slightly. Transfer to a blender and liquefy on the highest setting for 1 minute.
Note: Hot liquids expand! Make sure to hold down the top of the blender or it may fly off.
Re-warm in the pot or in individual bowls. Top with cheddar and enjoy!
Serves 4-6
I'm obsessed with two things right now. My blender and soup, so I spend my days blending all sorts of veggie combinations into delicious concoctions. This broccoli soup is one of my new favorites because of the deep complex flavors it possesses as well as its healthiness and simplicity.
1 head of garlic
6 cups frozen broccoli (florets and stalks)
1 (32 oz) Vegetable broth box
salt and pepper to taste
Cheddar Cheese, shredded
Preheat oven to 375>. Roast the garlic whole. This is best done by cutting off the top of the head of garlic, exposing the cloves. Then wrap the whole head in tin foil and roast for an hour. Cool and peel out the garlic cloves. Sometimes I roast a bunch of garlic heads at a time and then freeze the extracted cloves for later use.
Add broth, broccoli, garlic cloves to a medium pot and bring to a boil. Simmer for 20-30 minutes. Season with salt and pepper. Turn off the soup and let cool slightly. Transfer to a blender and liquefy on the highest setting for 1 minute.
Note: Hot liquids expand! Make sure to hold down the top of the blender or it may fly off.
Re-warm in the pot or in individual bowls. Top with cheddar and enjoy!
Serves 4-6
