Roasted Broccoli Soup with Frozen Broccoli

Roasted Broccoli Soup with Frozen Broccoli

One thing that I have really been craving these past few weeks of cold has been broccoli soup. It is one of my favorite soups to make, but it’s often something I can only cook up in early summer or autumn when the broccoli is growing fresh. I saved a handful of blanched florets from our broccoli crop last summer and put them in the freezer. After a bit of experimentation (not much if I am being honest) I discovered that I could roast the florets in the oven frozen the same as if they were fresh. There was hardly a difference, especially in terms of soup making! I was astonished and so happy. Broccoli soup in winter with our homegrown vegetables. The. Best.

To roast frozen broccoli, simply act as you would with fresh. Toss with olive oil and seasoning, preheat your oven to 425 degrees F, and roast for 20-25 minutes. Done!

Ingredients + Recipe |

  • 1 head broccoli, florets removed and sectioned (frozen can be substituted)

  • 2 onions, sliced

  • 8 cloves garlic, sliced

  • 3 tbsp olive oil

  • salt and pepper 

  • 1 baking potato, diced

  • 3 tbsp flour

  • 6 cups bone broth or vegetable stock 

  • 1 cup nut milk (cashew or almond preferred)

  • 1/4 cup coconut milk

  • 1 tsp pepper

  • 1 tsp salt

  1. Preheat your oven to 425. Line a baking sheet with parchment paper.

  2. Spread the broccoli florets, onion, and garlic evenly on the baking sheet. Coat with olive oil, salt, and pepper to taste. Roast for 20 minutes or until the florets have browned a little on the top. You can use frozen florets as well - they may just need an extra 5 minutes in the oven!

  3. Heat a large soup pot over the stove on medium/high heat. Add the broccoli, onions, and garlic along with the baking potato and 3 tbsp flour. Stir until coated. Season with the salt and pepper. Reserve a few florets for garnish.

  4. Pour in the stock/broth and bring to a rolling boil. Lower to a simmer, cover, and cook for 15 minutes.

  5. Remove the lid and add the almond milk and coconut milk. Bring to a boil and let simmer another 5-7 minutes or until the soup had thickened a bit. 

  6. In a food processor or blender, transfer the soup over and pulse a few times on high. The thickness of the soup depends upon your own preference, though it will remain creamy if you decide to blend it fully.

  7. Serve hot with broccoli florets on top. Add croutons if desired.

Delicious, plant based, and oh so healthy. I do love that this soup does not require dairy! It is still thick and creamy but leaves your stomach feeling less heavy. I think that’s my favorite part about eating plant based meals and whole foods; I am full but not stuffed. It always seems when I revert back to something processed, I almost immediately feel sluggish. How about you?

I hope that you enjoy this soup and are looking forward to warmer days ahead!

xoxo Kayla


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