Free Recipe Creamy Roasted Broccoli Soup
Recipe Type: V Recipes
Recipe Preparation: boil
Cooking Ingredients for Creamy Roasted Broccoli Soup Recipe
2 Whole heads garlic
1 tb Canola oil
1 lb Broccoli
Salt and pepper; to taste
6 c Vegetable stock
12 oz Nonfat evaporated milk
Creamy Roasted Broccoli Soup Preparation
Makes 4 servings A big, steaming bowl of this rich, satisfying soup is perfect for a chilly fall evening. 1. Preheat oven to 450 F. Cut garlic heads in half crosswise, and brush cut surfaces lightly with some of the oil. Cut broccoli stems into 1/2-inch slices; cut florets into slightly larger pieces. In a large bowl, toss broccoli with remaining oil. 2. Spread broccoli and garlic in one layer on a large nonstick baking sheet. Sprinkle with salt and pepper. Roast for 20 minutes, stirring halfway through. 3. When broccoli is tender and lightly browned, remove half to a large pot. 4. Squeeze garlic from peels into bowl of a blender or food processor. Add remaining broccoli and puree, adding vegetable stock as needed. 5. Pour puree and remaining stock into pot. Stir in milk and heat until nearly boiling. LACTO PER SERVING: 148 CAL (27% from fat), 11g PROT, 4g FAT. 19g CARB, 782mg SOD, 3mg CHOL. 3.5g FIBER By Karen C. Greenlee <greenlee@bellsouth.net> on Mar 13, 1999. Recipe by: Veggie Life Magazine, November 1998, page 22 Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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