CTV Recipes

All Recipes
Clear all
Dietary Concerns
More Options

Search Recipes

Broccoli garlic soup


  • 1/2 head of garlic, roasted
  • 1 teaspoon (5 milliliters) olive oil
  • Pinch of salt
  • 2 tablespoons (30 milliliters) butter
  • 1/2 onion, chopped
  • 1/2 large potato, peeled and cubed
  • 2 leeks, chopped
  • 2 heads broccoli, florets chopped, and stalks trimmed, peeled and chopped
  • 3 cups (720 milliliters) vegetable broth
  • 1/4 cup (60 milliliters) cream
  • 1/2 cup (120 milliliters) spinach
  • Salt and pepper to taste


  • Preheat oven to 375F (190C).
  • Cut off top of head of garlic. Drizzle with olive oil and sprinkle with salt. Wrap in tin foil.
  • Roast in oven 30 minutes or until tender and golden.
  • Add butter to a pot and heat.
  • Add onion, potato, leek, and broccoli, and sauté until onions are translucent.
  • Add stock and cream. Bring to a boil, and turn down to a simmer.
  • Cook for 25 minutes or until potato is tender.
  • Squeeze half of the head of roasted garlic into the pot, add spinach and cook 5 minutes more.
  • Using an immersion blender, puree until smooth.
  • Pour into pitcher. Pour into one half of bowl. At the same time, pour spiced acorn squash soup into the other half of bowl.
  • Top with pumpkin seeds.
  • Enjoy!

You might like

View All Recipes
Pumpkin soup topped with cheesy popcorn Pumpkin soup topped with cheesy popcorn
Roasted fennel tomato soup Roasted fennel tomato soup
Spaghetti squash with kale ragout Spaghetti squash with kale ragout
Pumpkin soup Pumpkin soup
Chickpea and tomato halabissa soup Chickpea and tomato halabissa soup
Roasted mushroom salad Roasted mushroom salad