Roasted Onion Broccoli Potato Soup
Roasted Onion Broccoli Potato Soup
Ingredients
For the Roasted Vegetables
- 4 cups broccoli florets
- 1 1/2 pounds Yukon Gold potatoes, peeled and 1-inch diced
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Soup Base
- 4 cups vegetable broth
- 1/2 cup milk, whole or 2%
- 1/4 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/4 teaspoon nutmeg, ground
- 1/2 cup cheddar cheese, shredded, for garnish (optional)
- 2 tablespoons fresh chives, chopped, for garnish (optional)
Instructions
- 1
Preheat oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
In a large bowl, combine the broccoli florets, diced potatoes, chopped onion, minced garlic, olive oil, salt, and black pepper. Toss until the vegetables are evenly coated.
⏱️ 10 min
- 3
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
⏱️ 30 min•🌡️ 400
- 4
Carefully transfer the roasted vegetables to a large pot or Dutch oven.
⏱️ 2 min
- 5
Add the vegetable broth to the pot. Bring the mixture to a simmer over medium heat.
⏱️ 5 min
- 6
Using an immersion blender, carefully blend the soup until it reaches your desired consistency. For a smoother soup, blend longer. Alternatively, carefully transfer batches of the soup to a regular blender and blend until smooth, then return to the pot.
⏱️ 8 min
- 7
Stir in the milk, heavy cream, Dijon mustard, and ground nutmeg. Heat gently over low heat until warmed through, being careful not to boil.
⏱️ 5 min
- 8
Taste and adjust seasoning with additional salt and pepper if needed. Ladle the soup into bowls. Garnish with shredded cheddar cheese and fresh chives, if desired, before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Onion Broccoli Potato Soup
Ingredients
For the Roasted Vegetables
- 4 cups broccoli florets
- 1 1/2 pounds Yukon Gold potatoes, peeled and 1-inch diced
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Soup Base
- 4 cups vegetable broth
- 1/2 cup milk, whole or 2%
- 1/4 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/4 teaspoon nutmeg, ground
- 1/2 cup cheddar cheese, shredded, for garnish (optional)
- 2 tablespoons fresh chives, chopped, for garnish (optional)
Instructions
- 1
Preheat oven to 400°F. Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
In a large bowl, combine the broccoli florets, diced potatoes, chopped onion, minced garlic, olive oil, salt, and black pepper. Toss until the vegetables are evenly coated.
⏱️ 10 min - 3
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring halfway through.
⏱️ 30 min•🌡️ 400 - 4
Carefully transfer the roasted vegetables to a large pot or Dutch oven.
⏱️ 2 min - 5
Add the vegetable broth to the pot. Bring the mixture to a simmer over medium heat.
⏱️ 5 min - 6
Using an immersion blender, carefully blend the soup until it reaches your desired consistency. For a smoother soup, blend longer. Alternatively, carefully transfer batches of the soup to a regular blender and blend until smooth, then return to the pot.
⏱️ 8 min - 7
Stir in the milk, heavy cream, Dijon mustard, and ground nutmeg. Heat gently over low heat until warmed through, being careful not to boil.
⏱️ 5 min - 8
Taste and adjust seasoning with additional salt and pepper if needed. Ladle the soup into bowls. Garnish with shredded cheddar cheese and fresh chives, if desired, before serving.
⏱️ 5 min