SOUP! (There it is) – Roasted Broccoli Soup

For a lot of the country, this year’s winter so far has been two months of pure confusion. And by that I mean it’s been warm. A week after I had packed away my short-sleeve shirts, sun washed shorts, and every thought of having a Beyoncé body, I had to put the pallet of Cheez-Its down and roll out of my bean bag chair, because summer was magically back.

After last year’s winter, people prepared for the worst. Blankets and jackets were stashed in every corner of every room, cases of water bottles stacked from floor to ceiling, and the groceries, oh man the groceries. It was like an episode of Hoarders. Or maybe you were like me, and didn’t prepare at all, because you were too busy having an argument on the internet. So now that the cold weather has actually set in, you need a game plan: It’s time to play pantry roulette.

When it’s snowing, what’s better than a bowl of a rich, delicious soup? That’s right! Pizza! But the delivery guy is stuck in a deluge of fine, white, frozen powder. So soup it is. This roasted broccoli soup is super easy, makes your house smell incredible, and is surprisingly filling. On to the recipe!


  • 2 medium-sized heads broccoli, stems removed
  • 1 medium head garlic
  • 4 oz cream cheese or neufchatel cheese
  • 3 cups stock (chicken, beef, or vegetable)
  • 1 loaf Italian or French bread


Slice the top off of the head of garlic, keeping all the cloves together. Drizzle with olive oil and set into a 400 degree Fahrenheit oven for 50 minutes (put it to the side of a rack, you’ll be putting the broccoli and the bread into the same oven in a bit).

Slice broccoli florets in half and set into a large bowl. Coat with olive oil, season with salt and pepper, and stir to combine. Arrange florets onto a baking sheet, lined with foil. Roast in the oven with the garlic for 15 minutes, or until tips of florets begin to turn brown.

Over medium heat, combine stock and cream cheese in a saucepan, slowly stirring to a simmer, then whisking until fully combined. Cover and set aside.

Cut bread into 1 inch cubes, drizzle with olive oil, salt, and pepper. Arrange on a baking sheet and place on the lower rack beneath the broccoli for 5-10 minutes, until bread is golden brown.

Once everything is out of the oven, unwrap the garlic and squeeze the roasted cloves out of their skins and into a blender. Add the broccoli, and pour the stock base over. Securely holding the lid down with a dish cloth, blend until creamy and smooth, adding salt and pepper as necessary.

To serve, pour soup into a bowl, top with roasted croutons, drizzle with olive oil, and crack black pepper on top if you’re feeling SEW FAHNSEE.

And that’s it! Using stock instead of broth will give the soup more body, making it richer and more filling. If you’d prefer to use broth, everything will work just as fine, but make sure to back off on the salt when roasting everything else.


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Written by Zach “Ski lifts frighten me” Jordan
Sophomore // Theme Park Structural Engineering, Communications
Cooking Instructor



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