The roasted vegetables in the soup give an extra warming flavor that is perfect for the season. (Sydney Kramer, The Crepes of Wrath)
"Roasting the broccoli, bell peppers and shallots together adds a lovely caramelized flavor to the vegetables, which translates even better when pureed into a soup," says Sydney Kramer of The Crepes of Wrath. "Feel free to add any veggies to this soup, depending on what you have - even sweet potatoes, carrots or eggplant would be excellent additions!"
- 1 large head broccoli, roughly chopped
- 3 large shallots or 1 large onion, roughly chopped
- 1 large bell pepper, roughly chopped
- 3 cloves garlic, peeled
- 3 tablespoons olive oil
- 1 teaspoon kosher salt (or to taste)
- ½ teaspoon crushed red pepper
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cumin
- pinch smoked paprika
- 4 cups low-sodium chicken or vegetable stock
- 1 tablespoon whole milk or heavy cream (optional)
Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper or foil (if you like) and spread out the chopped broccoli, shallots and bell pepper, along with the peeled garlic. Drizzle with 3 tablespoons of olive oil, and sprinkle with salt, crushed red pepper, black pepper, cumin and paprika. Roast in your oven for 25-30 minutes, until slightly charred.
Place the roasted vegetables in a food processor, working in batches if needed, and puree until smooth, adding about a cup of broth if needed. Place the soup in a large pot, add an additional 3 cups of broth and heat over medium-high heat. Taste, adjust seasonings as needed, and stir in a tablespoon or two of milk or cream, if desired. Serve warm.