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Pan-Roasted Broccoli Cream Soup

Mission Possible: Pan-Roasted Broccoli Cream Soup

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
  • Yield: 4 - 6 1x
  • Category: Recipes, Soup, Vegetables, Vegetarian, Week Night Meals


Make it your mission to give this soup a place on your menu. It’s delicious, simple to make, and will make your tastebuds dance.


  • 1 quart vegetable stock
  • 4 cups broccoli florets
  • 1 large onion, diced
  • 4 garlic cloves, roughly chopped
  • 1/2 teaspoon cayenne
  • 1 cup cream
  • kosher salt

Beurre Manie

  • 2 tablespoons flour
  • 2 tablespoons butter


  1. Sauté the broccoli in a soup pot. As it begins to lightly brown, add the onions and reduce the heat.
  2. Continue to lightly sauté until onions are translucent and then add the garlic.
  3. Sauté until garlic is fragrant, 1 minute or so.
  4. Add the vegetable stock.
  5. Simmer lightly until the broccoli is easily pierced.
  6. Remove from the heat and allow to cool.
  7. Once cooled, blend with an immersion blender.
  8. Stir in the cayenne and cream.
  9. Taste and adjust seasoning with the kosher salt.
  10. If needed, thicken with the beurre manie.

Beurre Manie

  1. Knead together the equal part of butter and flour.
  2. Once combined, drop the mixture into the soup by chunks, whisking after each addition until the soup is thickened to your liking.


Reduce the amount of cayenne should your tastebuds prefer less heat.


  • Serving Size: 1 cup
  • Calories: 230
  • Sugar: 6.1 g
  • Sodium: 901 mg
  • Fat: 17 g
  • Saturated Fat: 10.6 g
  • Trans Fat: 0.4 g
  • Carbohydrates: 17.5 g
  • Fiber: 3.2 g
  • Protein: 4.5 g
  • Cholesterol: 49.2 mg