Roasted Broccoli Soup

Ingredients and Weight: - Broccoli florets, 500g - Olive oil, 2 tablespoons - Garlic, 4 cloves, minced - Onion, 1 medium, chopped - Vegetable broth, 4 cups - Half and half, 1 cup - Salt and black pepper to taste

Preparation Time: 20 minutes

Cooking Time: 30 minutes

Difficulty Level: 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 450°F (230°C).
2. Toss broccoli florets with olive oil, salt, and pepper.
3. Roast broccoli florets on a baking sheet for 20-25 minutes, or until tender and lightly browned.
4. In a large pot, heat olive oil over medium heat.
5. Add garlic and onion and cook until softened, about 5 minutes.
6. Add roasted broccoli florets and vegetable broth to the pot.
7. Bring to a boil, then reduce heat and simmer for 15 minutes.
8. Puree the soup with an immersion blender or regular blender until smooth.
9. Stir in half and half and season with salt and black pepper to taste.

Nutritional Information (per serving): - Calories: 150 - Fat: 7g - Carbohydrates: 15g - Protein: 4g

Dish Characteristics: - Creamy and flavorful - Warm and comforting - Suitable for vegetarians and vegans (omit half and half for vegan)

User Comments: - "This soup is delicious! It's so creamy and flavorful, and the roasted broccoli adds a nice touch." - "This is the perfect soup for a cold night. It's warm and comforting, and it's also healthy!" - "I love the simplicity of this soup. It's easy to make, and it's always a hit with my guests."

Special Precautions and Tips: - For a richer flavor, use roasted garlic instead of raw garlic. - To make the soup ahead of time, puree it and store it in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat over medium heat before serving. - Garnish the soup with a dollop of crème fraîche or sour cream, and a sprinkle of fresh parsley or chives.