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low-cal roasted broccoli soup

Low-Cal Roasted Broccoli Soup

This low-cal roasted broccoli soup is creamy, cozy, and light. Roasting the broccoli brings deep flavor without heavy cream. It’s simple to make, filling, and perfect for an easy lunch or quiet dinner.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 large heads broccoli cut into florets
  • 1 medium onion chopped
  • 4 garlic cloves peeled
  • 1½ tablespoons olive oil
  • 1 medium potato peeled and diced
  • ½ cup cauliflower florets
  • 3 cups low-sodium vegetable broth
  • Black pepper to taste
  • Salt to taste (use lightly)
Optional (for cheese version):
  • ½ cup sharp cheddar cheese grated
  • ¼ cup milk or unsweetened almond milk

Method
 

  1. Heat oven to 425°F (220°C).
  2. Spread broccoli, onion, and garlic on a baking tray.
  3. Drizzle with olive oil. Add black pepper and a pinch of salt.
  4. Roast for 25–30 minutes, flipping once, until edges are golden.
  5. Add roasted vegetables to a large pot.
  6. Pour in vegetable broth. Add potato and cauliflower.
  7. Bring to a gentle boil, then lower heat.
  8. Simmer for 12–15 minutes until everything is soft.
  9. Blend until smooth using an immersion blender or blender.
  10. Taste and adjust seasoning.
  11. For cheese soup, turn off heat and stir in cheddar slowly.

Notes

  • Roasting the broccoli is key. Don’t skip it.
  • For thicker soup, add more potato.
  • For lighter soup, skip cheese and milk.
  • This soup freezes well for up to two months.
  • Reheat slowly and stir often.