roasted potato broccoli and white bean soup

I think I’ve already declared my love for soup to you all.

 
I’m back to my one pot a week soup making ritual  – which is good for me. The Husband doesn’t believe it’s good for him. In fact, he deemed it “too early for soup season”. I’m sorry — but who exactly are you and how did I end up marrying you? It is never too soon for soup season you leg shaking son of a gun!

 
Can I be honest with you for a minute here? (As if I’m never honest?)

One soup that I legitimately miss is Panera’s Broccoli Cheddar soup. It’s creamy. It’s broccoli’y (?), and well, it’s everything that I can’t have. Aside from the gluten and dairy products, I’d be good to do.

So when I started making this soup, I had Panera’s in mind.

And then it turned out nothing like Panera’s Broccoli Cheddar Soup, and believe you me, it didn’t turn out to be such a bad thing.

Usually when I make soup, I throw everything into a pot and call it a day. This soup actually took some time. I had to roast some vegetables. I had to actually simmer the soup. It probably took about two hours total. Sorry I’m not sorry because it’s delicious, and you should take two hours to make it anyways.

Because really when I say two hours, I don’t mean you’re standing in your kitchen for two hours. In total, you’ll probably be in your kitchen for about twenty minutes, and the other one hundred minutes can be spent doing whatever your little heart desires. Maybe you can do some laundry. Maybe you can eat some cookies. Maybe you can take a nap (yes, do that.). Whatever you do, it won’t be required that you are in the kitchen. Trust me.

Roasted Potato Broccoli and White Bean Soup

Serves: 4-6
Difficulty: Medium
Total Time: 1.5 — 2 hours

• 2 cans white cannelloni beans, drained and rinsed
• 1 crown broccoli, chopped
• 10-12 small red potatoes, quartered
• 1 head garlic
• 1/2 white onion, diced
• 1 cup slow roasted tomatoes (or 1-15 oz can stewed tomatoes)
• 2 tbsp. olive oil, divided
• 4 cups vegetable broth
• 2 cups water
• 1/4 cup nutritional yeast (optional)
• 1 tsp. garlic powder
• 1/2 tsp. black pepper
• 1-2 tsp. basil
• salt to taste

Directions:

We will break this recipe into two parts — the first part is roasting the vegetables. Preheat your oven to 425 degrees Fahrenheit while you are working on quartering your potatoes and chopping your broccoli. Once your oven is preheated, spray a rectangle of foil with cooking spray and add your bulb of garlic. Toss the potatoes in one tablespoon of olive oil and place in a single layer on a roasting pan. Roast for 25 minutes before adding your broccoli for an additional 20 minutes. In total, your potatoes should roast for about 45 minutes. Once your potatoes are done, you can also remove the garlic from the oven.

When your vegetables are done roasting, you can start working on assembling the soup. Start by heating 1 tbsp. of olive oil over medium high heat in a large pot with a heavy bottom. Add your diced onion and cook, stirring frequently until the onion is translucent (~5 minutes). After your onion is translucent, add your vegetable broth and water. Then, add all of your other ingredients: white beans (drained and rinsed), roasted potatoes, broccoli, tomatoes, nutritional yeast, and spices. Bring to a boil, and reduce the heat down to simmer. Once the heat is lowered to “low”, transfer two cups of the soup to a blender and puree. Add this back to the pot to thicken the soup. Continue to simmer for at least 30 minutes and serve.

I’m going to bring this one to the soup party.

Tagged as: broccoli, gluten free, potato soup, recipe, roasted vegetable soup, soup, vegan, white beans