I loved Ali's Roasted Broccoli Soup because it is so easy and delicious. I'm trying to get away from meat and dairy products where I can so I veganized this soup. You don't miss the chicken stock, butter or cream for one second. It's delicious either way!
I usually roast the broccoli in the morning while I'm getting breakfast ready or lunches prepared. Then I make the soup right before dinnertime because it's so quick to make.
Vegan Roasted Broccoli Soup
Inspired by Ali's Roasted Broccoli Soup
3 heads of broccoli, cut into florets
1-2 T olive oil (to toss with broccoli)
Salt and freshly ground black pepper
1-2 T olive oil (to saute onions and garlic)
3 small shallots, chopped (1/2 cup at least)
3 or 4 cloves garlic, minced
4-5 cups veggie stock, preferably homemade
1/3 cup almond milk
1/2 t lemon zest
Preheat oven to 425. Toss broccoli florets with olive oil, salt and pepper. Spread over two cookie sheets so as not to crowd them. Roast for 7 minutes. Toss and return to oven. Roast for 7 minutes. Toss and check broccoli. Depending on how big or small you cut the florets, this may be enough time. You want them to be tender and a bit charred on the edges. Return to the oven if they need a few more minutes.
Pour oil in a stock pot over medium heat. Add shallots and saute for 7-9 minutes. You want it sweet and soft and NOT brown. Then add garlic, cook for about a minute or two, being careful not to brown. Add the veggie stock and the roasted broccoli. Bring to a quick boil, then simmer for a few minutes. Using an immersion blender or a blender (for the smoothest results try a Vitamix!), puree the soup until very smooth. Stir in the almond milk and lemon zest. Season to taste and serve.
You can also use a pinch of herbs from your garden or fridge if you have them. I used a pinch of lemon thyme but other herbs would be great too.