for Roasted Broccoli Soup with Fontina

For Roasted Broccoli Soup with Fontinan is a gluten free and lacto ovo vegetarian recipe with 8 servings. One portion of this dish contains roughly 12g of protein, 11g of fat, and a total of 216 calories. For $1.23 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 30 minutes. It can be enjoyed any time, but it is especially good for Autumn. It is brought to you by Healthy Green Kitchen. 392 people have made this recipe and would make it again. It works well as a soup. Head to the store and pick up garlic, olive oil, onion, and a few other things to make it today. Overall, this recipe earns a super spoonacular score of 99%. Users who liked this recipe also liked Broccoli & Fontina Stuffed Chicken, Roasted Vegetable and Fontina Stuffed Shells with Fire Roasted Marinara, and Broccoli Rabe, Pear, and Fontina Sandwich.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat the oven to 425°F. Chop the broccoli into florets and arrange on a sheet pan (or two) with the garlic cloves. Drizzle 2 tablespoons of the olive oil over the broccoli and garlic. Sprinkle the broccoli with sea salt and pepper. Place in oven and roast for 10 minutes, stirring the broccoli around half way through.2. Heat remaining 1 tablespoon of oil in a large pot over medium heat and add the chopped onion. Cook for several minutes, until soft. Add the potato along with the water or stock to the pot and bring the mixture to a boil.3. After 10 minutes of roasting, remove broccoli and garlic from the oven and add to the soup pot. Bring to boil again. Reduce heat to a simmer, and cook for 5-10 more minutes, until the vegetables are very tender when pierced with a fork. Remove from the heat and allow to cool a bit.4. Transfer soup to a blender (or purée right in the pot if you have an immersion blender) and purée in batches until smooth. Return the soup to the pot and add the cheese. Stir until it has melted completely. Add crème fraîche and stir to combine again. Taste and adjust seasonings, and add more water or stock if you want to thin the soup a bit. Or, if you'd like a thicker, cheesier soup, add more cheese. Serve individual bowls with additional crème fraîche swirled in, if you like; freshly ground pepper is also a "must" on top.

 

Step by step:

1. Preheat the oven to 425°F. Chop the broccoli into florets and arrange on a sheet pan (or two) with the garlic cloves.

2. Drizzle 2 tablespoons of the olive oil over the broccoli and garlic. Sprinkle the broccoli with sea salt and pepper.

3. Place in oven and roast for 10 minutes, stirring the broccoli around half way through.

4. Heat remaining 1 tablespoon of oil in a large pot over medium heat and add the chopped onion. Cook for several minutes, until soft.

5. Add the potato along with the water or stock to the pot and bring the mixture to a boil.

6. After 10 minutes of roasting, remove broccoli and garlic from the oven and add to the soup pot. Bring to boil again. Reduce heat to a simmer, and cook for 5-10 more minutes, until the vegetables are very tender when pierced with a fork.

7. Remove from the heat and allow to cool a bit.

8. Transfer soup to a blender (or purée right in the pot if you have an immersion blender) and purée in batches until smooth. Return the soup to the pot and add the cheese. Stir until it has melted completely.

9. Add crème fraîche and stir to combine again. Taste and adjust seasonings, and add more water or stock if you want to thin the soup a bit. Or, if you'd like a thicker, cheesier soup, add more cheese.

10. Serve individual bowls with additional crème fraîche swirled in, if you like; freshly ground pepper is also a "must" on top.

Nutrition Information:

covered percent of daily need