This roasted broccoli soup is jam packed with veggies and bursting with flavor. We roast the broccoli to bring out its sweetness and then serve it with a tangy lemon tahini cream. It’s easy to make, completely dairy-free, and it’s ready in an hour!
Roasted broccoli soup isn’t your average broccoli soup—it’s honestly the only way I want to eat it. Roasting the broccoli might feel like an extra step, but it’s what makes this soup so special. The broccoli turns sweet and nutty in the oven, the onion caramelizes, and the flavor you get from that roasting step carries through the entire soup.
I often double up on the roasting and throw extra vegetables on a sheet pan while I’m at it, so I can use them in salads or grain bowls later in the week. Once everything is roasted, it is blended with garlic, lemon, stock, potatoes, spices, and a large handful of spinach for color and depth. The potatoes make the soup naturally creamy without needing any dairy, and the roasted lemon brightens everything up beautifully.
This is the soup I reach for on cold days when I want something cozy and deeply flavorful. It freezes really well, too, which means I can stash a few portions away and enjoy it for weeks to come—always happy when I find some waiting for me in the freezer.
Roasted cauliflower and broccoli soup variation
If you love roasted cauliflower, you can easily make a variation of this soup that includes it! Simply swap half the broccoli for cauliflower, and follow the rest of the recipe as it’s written. Cauliflower will make it a lusciously creamy soup with a different yet delicious spin!
Store leftovers and freeze
How long does it keep in the refrigerator? Store the soup in a sealed jar or container in the fridge for 3-4 days.
Can I freeze it? Absolutely! This soup freezes beautifully. Store it in a freezer-proof container or reusable silicone bag (I like these Stasher ones) for up to 3 months!
Roasted Broccoli Soup Recipe
- Pin
Ingredients
- ▢ 2 lb broccoli (stems and florets chopped – see notes)
- ▢ 1 tablespoon olive oil
- ▢ 2 teaspoons sea salt (divided)
- ▢ 1 medium onion (sliced)
- ▢ 1 lemon (sliced)
- ▢ 6 cups stock (See notes)
- ▢ 4 cloves garlic (peeled and smashed with the side of your knife)
- ▢ 2 small russet potatoes (cut into cubes)
- ▢ 1-2 teaspoons Aleppo pepper (depending on spice preference – or sub a pinch of cayenne)
- ▢ ½ teaspoon cumin
- ▢ 2 cups spinach
Lemon Tahini Cream
- ▢ 2 tablespoons tahini
- ▢ 2 tablespoons lemon juice
- ▢ 1 small garlic clove (finely minced)
- ▢ ¼ teaspoon sea salt
- ▢ 1 pinch cayenne
- ▢ 1-2 tablespoons water (to thin)
- ▢ Reserved broccoli florets, lemon slices, and Aleppo pepper (to serve)
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Toss the broccoli with the oil and 1 teaspoon of salt and spread it out in a single layer on a baking sheet. 2 lb broccoli, 1 tablespoon olive oil
- After 20 minutes, add the onion and lemon slices to the baking sheet. Return the pan to the oven for another 20 minutes, or until the broccoli is starting to brown in spots. Remove it from the oven and set aside a few small pieces of broccoli (for garnish) and the lemon slices. 1 medium onion, 1 lemon
- While the broccoli is roasting, make the rest of the soup. Prepare the tahini lemon cream by whisking the ingredients together in a small bowl. 2 tablespoons tahini, 2 tablespoons lemon juice, 1 small garlic clove, ¼ teaspoon sea salt, 1 pinch cayenne, 1-2 tablespoons water
- Put the stock, garlic, potatoes, Aleppo pepper , cumin, and the remaining teaspoon of salt into a soup pot and bring it to a boil. Reduce the heat to low, cover the pot, and simmer until the broccoli is done. When the broccoli and onions are cooked, add them to the pot and simmer until the potatoes are soft. 6 cups stock, 4 cloves garlic, 2 small russet potatoes, 1-2 teaspoons Aleppo pepper, ½ teaspoon cumin
- Working in batches, carefully transfer the soup to a blender, add the spinach, blend on high until smooth, and then return the soup to the pot. Squeeze the juice from the roasted lemon slices into the soup and stir. 2 cups spinach
- Serve the soup with any or all of the toppings and the tahini cream drizzled over top. Reserved broccoli florets, lemon slices, and Aleppo pepper
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More cozy soup recipes
Cozy Celery Soup
Roasted Eggplant Soup with Crispy Chickpea Croutons
Roasted Garlic Soup – Rich and Creamy
Tomato Cheddar Soup
Roasted Broccoli Soup Recipe
Ingredients
- 2 lb broccoli , stems and florets chopped - see notes
- 1 tablespoon olive oil
- 2 teaspoons sea salt , divided
- 1 medium onion , sliced
- 1 lemon , sliced
- 6 cups stock , See notes
- 4 cloves garlic , peeled and smashed with the side of your knife
- 2 small russet potatoes , cut into cubes
- 1-2 teaspoons Aleppo pepper , depending on spice preference - or sub a pinch of cayenne
- ½ teaspoon cumin
- 2 cups spinach
Lemon Tahini Cream
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 1 small garlic clove , finely minced
- ¼ teaspoon sea salt
- 1 pinch cayenne
- 1-2 tablespoons water , to thin
- Reserved broccoli florets, lemon slices, and Aleppo pepper , to serve
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Toss the broccoli with the oil and 1 teaspoon of salt and spread it out in a single layer on a baking sheet. 2 lb broccoli, 1 tablespoon olive oil
- After 20 minutes, add the onion and lemon slices to the baking sheet. Return the pan to the oven for another 20 minutes, or until the broccoli is starting to brown in spots. Remove it from the oven and set aside a few small pieces of broccoli (for garnish) and the lemon slices. 1 medium onion, 1 lemon
- While the broccoli is roasting, make the rest of the soup. Prepare the tahini lemon cream by whisking the ingredients together in a small bowl. 2 tablespoons tahini, 2 tablespoons lemon juice, 1 small garlic clove, ¼ teaspoon sea salt, 1 pinch cayenne, 1-2 tablespoons water
- Put the stock, garlic, potatoes, Aleppo pepper, cumin, and the remaining teaspoon of salt into a soup pot and bring it to a boil. Reduce the heat to low, cover the pot, and simmer until the broccoli is done. When the broccoli and onions are cooked, add them to the pot and simmer until the potatoes are soft. 6 cups stock, 4 cloves garlic, 2 small russet potatoes, 1-2 teaspoons Aleppo pepper, ½ teaspoon cumin
- Working in batches, carefully transfer the soup to a blender, add the spinach, blend on high until smooth, and then return the soup to the pot. Squeeze the juice from the roasted lemon slices into the soup and stir. 2 cups spinach
- Serve the soup with any or all of the toppings and the tahini cream drizzled over top. Reserved broccoli florets, lemon slices, and Aleppo pepper
