Everybody knows broccoli and cheese soup, but roasting the broccoli first gets you somewhere completely different. Keto cream of roasted broccoli soup skips the cheese entirely, and the roasted flavor does all the heavy lifting.
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This freezes well, so I usually roast a double batch of broccoli, eat some as a side that night, and turn the rest into a pot of soup for later in the week.
A hand-held immersion blender makes quick work of pureeing this right in the pot. A regular blender works too, just in batches.
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Chef Jenn’s Take on Cream of Roasted Broccoli Soup
Most broccoli soup recipes simmer raw broccoli straight in the broth and lean on cheese to carry the flavor. Roasting the broccoli first changes that completely, and this version skips the cheese altogether because it simply does not need it.
Cut the broccoli lengthwise before roasting, that gives it the most surface area to caramelize. Smashed garlic cloves and a cut shallot roast right alongside it, drizzled with melted butter and oil, until everything turns deep golden brown, about 15 to 20 minutes at 425 degrees.
Once roasted, simmer everything in the broth until the broccoli is really soft, not just tender. That extra softness gets you a properly smooth puree instead of a grainy one once it hits the blender. A hand-held immersion blender makes this fast, right in the pot, though a regular blender works fine in batches.
Roast a double batch of broccoli while you’re at it. Eat some as a side that night, and turn the rest into this soup later in the week. Save a few florets back before blending to garnish the finished bowls.
What You’ll Love About Cream of Roasted Broccoli Soup
- One pot handles the simmering and blending both, keeping cleanup simple.
- No cheese required, the roasted broccoli brings all the flavor on its own.
- Freezes well, so it’s easy to double the batch and stash some for later.
Ingredients
- Broccoli – Stems and crowns. Trim the tough end and peel the fibrous part near the cut.
- Shallot – Or a small onion, peeled and quartered.
- Garlic – Fresh cloves, smashed or roughly chopped.
- Chicken broth – Low or no salt added, so you control the seasoning yourself.
- Heavy cream – Full fat, added at the end.
- Butter and olive oil – Melted together to drizzle over the vegetables before roasting.
- Salt and pepper – To taste.
How to Make Cream of Roasted Broccoli Soup
Scroll down for the full recipe card with exact measurements and printable instructions.
Trim about an inch off the broccoli stalk and peel away the tough, fibrous part near the cut. Cut the broccoli lengthwise for the most surface area, and smash or chop the garlic.
Arrange the broccoli, shallot, and garlic on a sheet pan and drizzle with melted butter and olive oil. Sprinkle with salt and pepper.
Roast at 425°F for about 20 minutes, until deep golden brown. Reserve a few florets for garnish.
Scrape the roasted vegetables and any pan juices into a pot. Add the chicken broth and simmer for about 15 minutes, until the broccoli is really soft.
Puree with an immersion blender until smooth, or in batches in a regular blender.
Add the cream and heat until barely simmering. Adjust the seasoning, top with the reserved florets, and serve.
Make It A Meal
Pair this with Italian Brussels Sprouts with Sausage for a heartier meal, or Bacon-Wrapped Pork Tenderloin if you want a real protein alongside the soup.
For a lighter lunch pairing, Egg Bites with Spinach & Cheese works well on the side.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring often. This freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
Frequently Asked Questions
This recipe runs about 4 net carbs per 1 cup serving. The number in the recipe card below will recalculate once this post is republished, so use it as an estimate until then.
Roasting builds a deeper, caramelized flavor that a straight simmer can’t match, which is also why this recipe doesn’t need cheese to taste rich and satisfying.
No, though it makes the job easier since you can puree right in the pot. A regular blender works fine too, just puree in batches to avoid overfilling it.
Yes, this freezes well for up to 3 months. Thaw it in the fridge overnight before reheating gently on the stovetop or in the microwave.
Add Preferred SourceCream of Roasted Broccoli Soup (Keto, Low-Carb)
Ingredients
- 1 pound broccoli stems and crown
- 1 shallot chopped
- 2 cloves garlic peeled and smashed
- 4 cups no-salt chicken broth
- 1 cup heavy whipping cream
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Trim about one inch off the end of the broccoli stalk, then peel away some of the stem near the cut end. It is tough and fibrous and won’t puree nicely. Peel and smash the garlic with the flat side of a knife or chop it roughly. Peel and quarter the shallot or a small onion.
- Melt the butter and olive oil.
- Arrange the broccoli, shallot, and garlic on a sheet pan. Drizzle with the melted butter-oil mixture. Sprinkle with salt and pepper and roast in a 425-F oven for about 20 minutes.
- Scrape all the broccoli, garlic, and shallot and any pan juices into a pot (save a few broccoli florets to garnish the soup.) Add 4 cups of low- or no-salt added chicken broth. Simmer over medium-high heat for about 15 minutes or until the broccoli is super-soft.
- Using an immersion blender, puree the broccoli, garlic, shallot, and broth until smooth. Alternatively, you can puree it in a blender.
- Add one cup of cream, and heat the soup to barely simmering. Adjust the salt and pepper, top with a bit of the reserved chopped broccoli florets, and serve!
Video
Notes
Recipe Card Tips
- Cut the broccoli lengthwise before roasting. It gives more surface area to caramelize than smaller florets would.
- Simmer until the broccoli is really soft, not just tender. That extra time is the difference between a smooth puree and a grainy one.
- Roast a double batch of broccoli. Serve some as a side and turn the rest into this soup for later in the week.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
I love broccoli soup. This one is even better with the broccoli being roasted. Yum
Wow looks absolutely amazing! Thanks for sharing
This savory cream of broccoli soup looks amazing! It reminds me of the recipe my grandmother would make when I was small. I’m looking forward to making a double batch of this comforting recipe this weekend.
Roasting the broccoli first is such a great idea for this lovely soup!
I love cream of broccoli soup and this looks simply divine. I cannot wait to try it!