Creamy Roasted-Broccoli Soup with Buttermilk and Spiced Pepitas
On the one hand, this is a cream of broccoli soup—because it's creamy and has broccoli.
Ingredients
- 1 large head of broccoli, cut into florets
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup buttermilk
- 1/4 cup freshly grated Parmesan cheese
- 1/4 teaspoon ground black pepper
- For the spiced pepitas:
- 1/4 cup raw pepitas
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- Pinch of cayenne pepper
Directions
Preheat oven to 375 degrees F. Toss broccoli with 2 tablespoons olive oil and spread in an even layer on 2 rimmed baking sheets. Transfer to oven and roast until broccoli is tender and browned, about 25 minutes.