Roasted Broccoli Soup

I have always wanted to be able to make broccoli soup that comes out savory and flavorful.  I have had it at restaurants, and finally found out that the secret is to roast the broccoli first.  It brings out a lot of flavor in the broccoli.

I found quite a few different recipes, and tried several before I was able to refine the process down to fewer ingredients and simpler steps.  This version is really easy to make and is Gluten Free!

Cut ~2# broccoli into florets.  Discard stumps.

Spread florets on baking sheet sprayed with cooking spray.

Drizzle florets with olive oil, sea salt, garlic powder.

Roast at 425F for 25 minutes, stirring after the first 10.  Florets will be soft and lightly browned.

Toss florets into stock pot with 4c chicken or veggie broth.

Bring to a boil over med-hi heat, then cover and simmer covered for 25 minutes.

Strain out about half of the florets with a slotted spoon.  Puree in blender or chopper, then stir back into the soup.  (This step thickens the soup without adding starches)

Stir in 3 TB lemon juice and 3/4c parmesan cheese.