[Food Series] Roasted Garlic and Broccoli Soup with Goat Cheese Crostini

When I’m making soups that feature one particular vegetable, like broccoli soup, I generally prefer to keep the soup fairly simple, so that I can actually taste the vegetable that I am highlighting. The fewer the ingredients, the easier the prep, the quicker wholesome food gets to the table for us to savor! This recipe is so comforting and delicious, I always make a big batch to ensure we can enjoy it for days after! I hope you enjoy it, too!

Roasted Garlic and Broccoli Soup with Goat Cheese Crostini

Ingredients
3 heads of Broccoli
1 brown Onion
3 tablespoons Olive Oil
1 tablespoon fresh Lemon Juice
5 Garlic Cloves
1/8 teaspoon Ground Nutmeg
1/2 teaspoon Thyme
Salt
Pepper
Crostini
1/3 cup Goat Cheese
1/4 cup raw Hazelnuts
Water
1/2 cup Half and Half

Preheat the oven to 425 degrees. Take the outer skin of the garlic bulb off, slice off the very top drizzle with olive oil and wrap in aluminum foil. Place it on the bottom rack of the oven and set the timer for 15 minutes. Chop your broccoli into florets, toss in olive oil, salt and pepper, place in a large roasting pan and place it in the oven when the timer goes off. Set the timer for another 15 minutes. Dice the onion and throw it into a deep pot on the stovetop with a little olive oil and saute for about 5 minutes on medium heat. When the timer goes off, take out your garlic and stir your broccoli. Place the broccoli back in the oven and set the timer for the last 15 minutes. When the broccoli is done, place it in the pot with the onions, 5 cloves of the roasted garlic, nutmeg, thyme, salt and pepper and enough water to just cover the ingredients. On a low heat use your emulsifier to puree your soup in the pot. Add hot water in small amounts to bring it to the desired consistency (I added about 2 cups), then add your cream. Allow it to simmer for another 5 minutes. Thinly slice a baguette and place in the broiler for about 3 minutes. Keep a close eye on them to make sure they don’t burn! When they become a nice golden brown, take your crostinis out of the broiler, spread with goat cheese and sprinkle with crushed, raw hazelnuts. Once the heat is turned off under the soup, add the lemon juice and serve! Enjoy!

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2 thoughts on “[Food Series] Roasted Garlic and Broccoli Soup with Goat Cheese Crostini

  1. This looks so delicious. I've pinned this and am sharing on my FB page tomorrow.

    Thanks for sharing this with Foodie Friends Friday Nutty Party this week. We look forward to seeing you again soon.

    Joanne/WineLady Cooks

    Like

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