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Roasted Broccoli Soup

8 quarts
25 mins
1 hour 15 mins
  • 7 lb. broccoli
  • 3/4 c. olive oil
  • Kosher salt
  • pepper
  • 8 stalk celery
  • 1 lb. carrots
  • 2 medium onions
  • 2 large shallots
  • 3 1/2 qt. low-sodium vegetable or chicken broth
  • 1 qt. milk
  • 1 loaf crusty whole wheat bread
  • 1/2 c. grated sharp Cheddar
  • 1/2 c. sour cream or crème fraiche



  • Heat oven to 400 degrees F. Line 3 rimmed baking sheets with foil.
  • On 1 sheet, toss the broccoli with 1/2 cup oil and 1 tablespoon salt.
  • Divide the broccoli between the other sheets, arranging in an even layer. Roast until golden brown, 20 to 25 minutes.
  • Meanwhile, heat the remaining 1/4 cup olive oil in a large stockpot over medium heat.
  • Add the celery, carrots, onions, shallots, and 1 teaspoon each salt and pepper and cook, stirring occasionally, until the vegetables are just tender, 12 to 15 minutes.
  • Add the roasted broccoli and broth to the pot and bring to a boil.
  • Reduce heat and simmer until the vegetables are tender, 30 to 35 minutes.
  • Remove from heat and add the milk.
  • Using an immersion blender (or a standard blender, working in batches), purée the soup, adding more milk if it's too thick.
  • Serve with crusty bread, cheese, and sour cream, if desired.