Roasted Broccoli Soup with Spiced Pepitas

A lighter take on cream of broccoli soup, with a topping of spiced, roasted pepitas that heightens the toasty flavor of the roasted broccoli.

Roasted Broccoli Soup with Spiced Pepitas

Cream of broccoli soup can go two ways -- there's the kind that really makes the comforting vegetable flavor of broccoli sing, and there's the kind that buries it under heavy layers of unnecessary cream. This recipe is for the first kind -- in fact, there's no cream at all in this recipe, as it uses lighter, fresher-tasting buttermilk instead. The broccoli is roasted, bringing some caramelized flavors to the table, and it's all topped with a bright, spiced garnish of toasted pepitas tossed with a variety of warm spices, lemon zest, and parsley. This is not your grandmother's cream of broccoli soup, but we bet your grandmother would still like it.

Spices used in this recipe

Coriander, Ground
Chili Peppers, Crushed
Salt, Kosher
Cumin Ground
Curry, Mild



  1. Heat oven to 375°F. If using fresh broccoli, trim and cut into even-sized florets. Toss cut broccoli with 2 Tbs. olive oil and a pinch of salt and spread in a single layer on two baking sheets. Roast in oven until browned and tender, 20-30 minutes. After removing the broccoli, lower temperature to 350°F.
  2. In a large, heavy-bottomed pot or Dutch oven, heat 2 Tbs. over medium heat until shimmering. Add sliced onion and cook, stirring occasionally, until softened. Add garlic, ½ tsp. Ground Coriander, and Crushed Chili Peppers and cook until fragrant, about 2 minutes. 
  3. Stir in roasted broccoli, making sure to scrape any browned bits off the pans and into the pot. Add buttermilk and just enough stock to cover the vegetables. Bring pot to a simmer, cook for 5 minutes to meld flavors, then remove from heat. Allow to cool for 10 minutes, and then transfer to a blender, working in 2 or 3 batches. Blend until smooth and transfer to a large bowl. When last batch is blended, wipe out pot with paper towels. Return blended soup to pot, add vegetable stock as needed to thin soup to desired consistency, and season to taste with salt.
  4. Next, toast the pepitas. Toss the pepitas with 2 Tbs. olive oil, ½ tsp. Ground Coriander, Ground Cumin, and Turmeric. Season to taste with salt. Spread in an even layer on a parchment-lined baking sheet and roast in 350°F oven until fragrant, about 10 minutes. Let cool for another 10 minutes.
  5. Transfer pepitas to a small mixing bowl and toss with parsley, lemon zest, and remaining 2 Tbs. olive oil.
  6. Heat the soup to desired serving temperature and ladle into bowls. Top with pepitas and some of the oil pooling in the bottom of the bowl and serve.

Serves 8-10. Adapted from Serious Eats.


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