The Best Creamy Roasted Broccoli Soup (with a Pesto Twist!)

If you’re craving something comforting and soulful, but also bright and full of life, you have to make this soup. This isn’t your average, one-note broccoli soup. This is Creamy Roasted Broccoli Soup, and it’s a total game-changer, with two secret weapons that make it truly special.

First, we use our “deep roast” technique. We’re not just boiling or steaming the broccoli; we’re roasting it in a hot oven with garlic until it’s tender, nutty, and beautifully caramelized with little crispy edges. This one step builds an incredible depth of flavor that simmering alone just can’t create.

But the second secret, the “SUPER delicious” twist, is a big spoonful of fresh basil pesto stirred in right at the end. It adds an amazing, bright, herby, and garlicky kick that perfectly complements the smoky, roasted broccoli. It’s velvety, vibrant, and the most flavorful broccoli soup you will ever make.

Why You’ll Love This Recipe

• Vibrant & Flavorful: Roasting the broccoli gives it a deep, nutty flavor, while the pesto adds a fresh, herby punch.
• Incredibly Creamy Texture: It’s velvety smooth and luxurious, but doesn’t feel overly heavy.
• A Stunning Green Color: This soup is a beautiful, bright green! It’s a fantastic, healthy-ish meal that’s also impressive enough for guests.

Step-by-Step Instructions

Let’s make the most flavorful green soup ever. Here’s how.

First, gather your beautiful, fresh ingredients.

Next, the “deep roast.” This is our flavor foundation. We’ll toss our broccoli florets and whole garlic cloves with olive oil and roast them on a sheet pan until they’re tender and have those delicious, caramelized brown spots.

Now, simmer and blend. We’ll transfer our beautiful roasted veggies to a pot, add broth, and let them simmer for just a few minutes to meld the flavors. Then, we’ll use an immersion blender to blend everything until it’s perfectly velvety smooth.

Finally, the “SUPER delicious” finish! Turn off the heat and stir in a splash of cream, a big spoonful of pesto, and a final “zesty sprinkle” of lemon juice. This is what makes all the flavors pop! Serve it hot with your favorite croutons or crusty bread.

Ava’s Notes

• Don’t Be Afraid of Color! Those dark, caramelized, almost-burnt bits on the roasted broccoli are your best friend. That’s not “burned”—that’s pure flavor!
• High-Quality Pesto is Key: Since the pesto is a main flavor, use one you really love. A fresh, refrigerated pesto from the grocery store is often a great choice.
• Immersion Blender vs. Regular Blender: An immersion (stick) blender is the easiest way to blend this right in the pot. If using a regular blender, be very careful blending hot liquids!

Creamy Roasted Broccoli & Pesto Soup

0.0 from 0 votes

Servings

4-6

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

A vibrant and deeply flavorful soup. Deeply roasting the broccoli and garlic adds a nutty, smoky flavor, while a final swirl of pesto adds a bright, herby finish.

Cook Mode

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Ingredients

• 2 lb broccoli, cut into 1-inch florets

• 1 head garlic

• 3 tbsp olive oil, divided

• 1 large yellow onion, chopped

• 1/4 c vegetable or chicken broth

• 1/2 c heavy cream (or full-fat coconut milk)

• 1/4 c prepared basil pesto

• 1/2 lemon, juiced

• For Garnish (Optional): Croutons, extra pesto, grated Parmesan cheese

Directions

• Roast the Veggies: Preheat oven to 425°F (220°C). Cut the top 1/4 inch off the head of garlic to expose the cloves. Place the broccoli florets on a large, rimmed baking sheet. Drizzle with 2 tbsp of olive oil, season with salt and pepper, and toss to coat. Place the head of garlic on a small piece of foil, drizzle with a little oil, wrap it up, and place it on the baking sheet with the broccoli. Roast for 20-25 minutes, until the broccoli is tender and deeply caramelized at the edges.
• Sauté Aromatics: While the veggies roast, heat the remaining 1 tbsp of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 5-7 minutes, until soft and translucent.
• Simmer: When the broccoli is done, add it to the pot with the onions. Squeeze the soft, roasted garlic cloves out of their skins and into the pot. Add the 4 cups of broth. Bring to a simmer and cook for 5 minutes to let the flavors meld.
• Blend: Use an immersion blender to blend the soup directly in the pot until it is completely velvety smooth. (Alternatively, carefully transfer the soup to a regular blender and blend in batches, then return to the pot).
• Finish: Turn the heat to low. Stir in the heavy cream, basil pesto, and lemon juice. Taste and adjust seasoning with more salt and pepper if needed. Do not let the soup boil after adding the pesto.
• Serve: Ladle the hot soup into bowls. Garnish with a “sprinkle” of croutons, an extra swirl of pesto, or a little grated Parmesan.

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