Josh cannot be trusted with the broiler. He’s been known to set two different timers and STILL let something burn. We often drizzle broccoli with a little olive oil and shaved garlic and put it under the broiler to give just a bit of a char. Josh can’t go wrong!
When prepared this way, this traditional broccoli soup recipe takes on an unexpected smokiness and depth.
1 1/2 pounds broccoli, cut into florets
8 garlic cloves, thinly sliced
1 onion, halved and sliced
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon kosher salt
1 bay leaf
1 large potato, peeled and diced
4 cups vegetable broth
1/8 teaspoon white pepper
1 cup milk
1/2 cup grated Parmigiano cheese
Extra-virgin olive oil for garnish (optional)
Preheat oven to 425°F.
In a large bowl, toss broccoli with garlic, onion, oil, and juice to coat. Line a baking sheet with foil and brush with more oil. Spread vegetables on the baking sheet in a single layer. Sprinkle with salt. Roast until broccoli has browned— about 20 minutes. Reserve a few florets for garnish.
Place roasted vegetables in a large saucepan and add bay leaf, potato, broth, and white pepper. Bring to a boil over medium-high heat. Reduce heat to medium, cover, and simmer 15 minutes. Remove bay leaf. Add milk and simmer for 5 more minutes. Add half the grated cheese, and stir to blend. Taste and add more salt if necessary.
Use an immersion blender to purée the soup. You may also pour the soup in a blender or food processor, working in batches depending on the size of your appliance. Ladle the puréed soup into bowls and garnish with remaining cheese, reserved roasted broccoli, and, if you like, a drizzle of extra-virgin olive oil.