Roasted Broccoli Soup from Mish Mag

By Carynz

Ingredients

• 1 2 lb bag frozen broccoli
• 1 1 lb bag frozen cauliflower
• 1 large shallot,sliced
• 1 large red onion,sliced
• 4 stalks celery,cut in chunks
• 1 head garlic
• 6 Tbs olive oil,plus 1 Tbs additional
• 3 Tbs kosher salt,divided
• 7 cups beef broth(or 7 cups water with 2 Tbs beef broth powder)
• 3 cups water
• 1/4 tsp nutmeg
• 3/4-1 tsp black pepper

Preparation

Step 1

Preheat oven to 400. Prepare a large double steamer pan. Place broccoli,cauliflower,shallot,red onion and celery into pan. Slice off the top of the garlic head.Place garlic head in the center of a small piece of silver foil.Drizzle with 1 Tbs olive oil. Seal the foil tightly around the garlic head.Place the garlic head into the corner of the pan. Drizzle 6 Tbs olive oil and 1 Tbs kosher salt over the veggies. Mix well. Bake 45 min to an hour,mixing occasionally until veggies become tender and slightly browned at the edge. Transfer roasted veggies into an 8 qt pot. Pop out the garlic cloves into the pot. Add the broth,water,nutmeg,2 Tbs kosher salt and pepper. Bring to a boil. Reduce heat and simmer 30-35 min. Remove from heat.Puree the soup with a hand blender.