4 (18)

Healthy Eating, Soups, Vegetarian

Broccoli and roasted garlic soup

Broccoli and roasted garlic soup
Michael Robinson Chavez / Los Angeles Times

You can't judge a cookbook by its cover photo, and "Autumn Gatherings," a new cookbook by Rick Rodgers, is a case in point. The roasted turkey depicted there looks appetizing enough but makes it seem as if this is a ... Read more

Total time: 1 hour, plus 45 minutes roasting time for the garlic | Serves 6 to 8
  • 1 large, plump head of garlic
  • Olive oil, for drizzling
  • Salt
  • Freshly ground black pepper
  • 1 large bunch broccoli, about 1 3/4 pounds
  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 large baking potato, peeled and cut into 1-inch pieces
  • 6 cups chicken or vegetable broth

Step 1Heat the oven to 400 degrees. To roast the garlic, cut off the top one-half inch of the garlic head to make a "lid." Drizzle the cut surfaces with a little olive oil and season with a pinch each of salt and pepper. Replace the lid. Wrap the garlic in foil and place on a baking sheet. Roast until the garlic is tender and a rich golden color, about 45 minutes. Unwrap and cool. The garlic can now be used for the soup, or wrapped in plastic and refrigerated until ready to use, up to 1 week.

Step 2Meanwhile, cut the florets from the broccoli stalks. Coarsely chop the florets, then peel and coarsely chop the stalks.

Step 3In a large saucepan over medium heat, melt the butter, then add the onion and cover with a lid. Cook, stirring often, until the onion is tender, about 5 minutes. Stir in the chopped broccoli and potato.

Step 4Add the broth and bring to a boil over high heat. Reduce the heat to low and partially cover the pot. Simmer until the potato is very tender, about 30 minutes. During the last 5 minutes, squeeze the roasted garlic into the pot, discarding the hulls. Season to taste with salt and pepper.

Step 5Puree the soup in batches using a blender, or in the pot using an immersion blender. Serve hot. This makes about 2 1/2 quarts soup.

Note: Adapted from "Autumn Gatherings: Casual Food to Enjoy With Family and Friends" by Rick Rodgers. He notes, "Roasted garlic is a great thing to have in the refrigerator, ready to perk up your everyday cooking. I often take a few seconds to prepare a couple of heads and toss them in the oven when I am roasting something else. One autumn Saturday, when I wanted a warming soup after gardening, I made this soup from what was on hand, and now it's a staple.".


Chocolate glaze
Chocolate glaze

Grilled onigiri with miso sauce and chives
Grilled onigiri with miso sauce and chives

Coffee toffee ice cream sandwiches
Coffee toffee ice cream sandwiches

Celery duo
Celery duo

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Healthy Eating

Aunt Mary's yalanchi (stuffed grape leaves)
Turkey Milanese
Grilled shrimp and lemon wedges
Garbanzo and fresh vegetable salad