Roasted Garlic Cream of Broccoli Soup

Every now and then, we find ourselves in a Soup Mood! We found ourselves in such a mood the day we made this…so we rummaged in the fridge and found a giant broccoli crown, and we were in business! Once we had decided on cream of broccoli soup, we thought we’d make it funky by adding roasted garlic to the flavour profile…and it worked really well! It gave a bit of earthy sweetness to the soup, which turned out to be a crowd pleaser. Lastly, we finished our soup off with a mixture (shaken, not stirred) of all purpose flour and water to thicken before serving with fresh homemade bread!

Time: 60 Minutes


  • A head of Garlic
  • A large broccoli crown
  • 3 Cups of Vegetable Stock
  • 1/2 Pint of Heavy Cream
  • 1 Tablespoon Butter
  • 2 Tablespoons All Purpose Flour
  • 2 Tablespoons Warm Water
  • Optional: Black Pepper


  • Roast your Garlic, and set aside to cool. Then, when it’s cool, mash your garlic with a fork.
  • Cut your broccoli into florets, and pulse to mince in your food processor.
  • Heat your butter in a soup pot, and add your broccoli and garlic. Cook, stirring occasionally for 5-7 minutes.
  • Pour your vegetable stock into the pot, and bring everything to a simmer. Simmer until your broccoli is soft.
  • Pour your cream in, and stir to combine. If using, add your black pepper now as well.
  • Combine your flour and water in a mason jar or other container with a tight fitting lid, and shake vigorously to dissolve your flour. Then, pour that mixture into your soup to thicken.
  • Once your soup reaches your desired level of thickness, plate (bowl?), devour, and enjoy!

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