Ingredients
- Roasted Broccoli Parmesan Soup
- This recipe is great to use leftover roasted broccoli or the broccoli can be roasted on the day. If you are making the soup on the day, add sliced onions to the broccoli and toss with the olive oil. If you are just using the leftover broccoli, then brown the onion on the stove top and proceed with the recipe.
- Serves 4
- 1 pound broccoli, washed, ends trimmed and cut to same size
- 1 onion, peeled, cut in half from root to top, and then cut in half and sliced 1/4-inch thick
- 2 tablespoons olive oil
- salt and pepper
- 2 teaspoons dried thyme
- 3 tablespoons grated Parmesan Cheese plus more Parmesan cheese for garnish
Instructions
Preheat oven to 425 and place rack on bottom shelf. Cover a large baking tray with foil for easier clean up.
Toss broccoli (and onion) on tray and drizzle with olive oil, and sprinkle salt, pepper and thyme and gently toss. Place on bottom shelf and roast for 8-10 minutes until golden brown on bottom.
Remove and gently turn over and place back in oven for 4 minutes. Remove and sprinkle Parmesan cheese and place back in oven and continue cooking another 4 minutes or until the broccoli is cooked to your liking and the cheese is golden brown.
If you didn't roast an onion along with the broccoli: In a medium saucepan, add 1 tablespoon butter or olive oil and add onion. Cook until the onion is lightly browned, about 5-8 minutes. Add broccoli, thyme, salt, pepper and chicken stock and bring to a boil over high heat. Reduce heat to medium low and cook for 15 minutes.
With an immersion blender or food processor, process the soup until desired consistency. Taste for seasoning.
Serve in bowls and garnish with Parmesan cheese.
