Roasted Broccoli Soup with Lemon & Parm

Roasted Broccoli Soup with Lemon & Parm

Recipe by Laraine Perri

  • 4Servings


  • 1 1/4 lbs. broccoli, broken into florets
  • 1 large shallot, quartered
  • 3 tbsp. olive oil
  • 3 cups chicken stock
  • 2 cups fresh spinach
  • 1/2 cup grated Parm
  • 1 tsp. lemon zest plus 1 tbsp. juice


On baking sheet, toss broccoli, shallot and oil; season. Roast at 425°, turning once, until charred in spots and crisp-tender, 25 minutes; reserve 1/2 cup small florets. In blender, puree roasted broccoli with stock, spinach, Parm, zest and juice. In pot, heat soup over medium until warm; season. Top with reserved florets.

Bright Idea: Tossing a handful of fresh spinach into the blender gives you that bright- green hue.