Roasted Broccoli & Pepper Soup


Does this recipe title sound like a strange combination? Ya I thought so 😀. It may not have caught my eye except for a stash of roasted anaheim peppers in my freezer from last summer’s very productive vegetable plants! And, I have always loved broccoli soup . . . so here we go . . .

Roasting the peppers in the summer was a fun project and they have held up well in the freezer. Here’s a link if you would like to experiment with the roasting part - Roasted Anaheim Peppers. And if your day doesn’t include time to roast your own peppers, you can purchase them already roasted! My preference is mild, thus the anaheim peppers, poblano would also be good, or choose your favorite depending on how hot you like.


2 cups sweet onion, sliced
1 tsp salt
1 tsp minced garlic (1 clove)
4 Tbsp olive oil, divided
1 pound, or about 7 cups, broccoli florets
1 pound anaheim or poblano peppers, if already roasted about 2 cups
4 cups vegetable or chicken broth
1/2 cup cilantro, plus extra for topping
1 lime, juiced
1/2 cup coconut milk, optional to make it a little more creamy
For topping - pepper, cotija or Queso Oaxaca cheese, croutons, yogurt or sour cream, cilantro

Heat 2 Tbsp of olive oil in a large dutch oven over medium low heat. Add the onions, garlic, and salt. Mix together and cook for approximately 30 minutes to caramelize the onion. Stir occasionally, adjusting the heat so the onions aren’t sticking. When done, remove from heat.

Preheat oven to 385 degrees. Line a large baking sheet with aluminum foil and spread out the broccoli florets on the foil. Rub 2 Tbsp of olive oil into the broccoli. If you are roasting your own peppers now, line a second baking sheet with foil and spread the peppers out onto the baking sheet. Roast the broccoli and peppers for 20 minutes, stirring a couple of times during roasting.

After 20 minutes of roasting remove the broccoli and add to the dutch oven.

If you are roasting the peppers - place them in a large bowl and cover for 5 minutes, this allows them to steam and loosen the skins. Peel as much of the skin off as you can, cut off tops, discard seeds, roughly chop and add to the dutch oven.

Add 4 cups of broth and bring mixture to a boil. Remove from heat, add cilantro, salt, and lime juice. Add the coconut milk if you like a little creamier soup. Transfer ingredients to a blender and blend until smooth, you may need to do this in 2 batches.

Top with your choice of toppings and enjoy!