Creamy Roasted Carrot and Broccoli Soup
This comforting and nourishing soup features a velvety blend of roasted carrots and broccoli in a creamy, savory base. The combination of sweet carrots, earthy broccoli, and a touch of thyme creates a delightful flavor profile that's perfect for a satisfying lunch or light dinner.
Instructions
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1
Preheat the oven to 400°F. Spread the chopped carrots on a baking sheet and roast for 20-25 minutes, until tender and caramelized.
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2
In a large saucepan coated with cooking spray, cook the onion, celery, and roasted carrots in butter for 3 minutes. Add the broccoli florets and cook for 3 minutes longer.
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3
Stir in 2-3/4 cups of milk, salt, thyme, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 5-10 minutes, or until the vegetables are tender.
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4
In a small bowl, whisk together the remaining 1/4 cup of milk and the flour until smooth. Gradually stir this mixture into the simmering soup. Cook for 2 minutes, stirring constantly, until the soup has thickened.
Nutrition Information
Per serving (based on 5 servings)
Nutrition information is automatically calculated and should be considered an estimate.
