YIELD: 4 to 6 servings | PREP TIME: 10 minutes | STOVETOP: 30 minutes
• 2 pounds (907 g) broccoli
• 4 tablespoons (60 ml) melted duck fat or avocado oil, divided
• 2 leeks, cleaned and sliced crosswise
• 1 teaspoon (5 ml) salt
• 4 cloves garlic, chopped
• Zest of 1 lemon, grated or cut into fine strips
• 4 to 5 cups (1200 ml) Chicken Broth or Veggie-Herb Broth
• 1 tablespoon (15 ml) fresh lemon juice
• 1 tablespoon (15 ml) extra-virgin olive oil, plus more for garnish
01 Preheat the broiler to high and position an oven rack about 6 inches below the flame.
02 Cut the broccoli heads into large florets. Slice the stems into ½-inch-thick rounds and set aside for use in Step 4.
03 Toss the florets with 3 tablespoons (45 ml) of the duck fat and place under the broiler. Broil for about 10 minutes, without stirring, until the broccoli is browned.
04 While the broccoli is broiling, heat the remaining tablespoon of duck fat in a large pot over medium heat. When the fat is hot, add the leeks, broccoli stems, and salt. Sweat the veggies for 5 minutes, stirring occasionally. Add the garlic and cook for 1 minute.
05 Add most of the lemon zest (reserve some for garnish), the broccoli florets, and 4 cups (960 ml) of the broth to the pot. Bring to a simmer, cover, and simmer over medium heat for 15 minutes, or until the broccoli is very soft.
06 Add the lemon juice and olive oil. Puree the soup in batches in a blender or with an immersion blender, adding up to 1 cup (240 ml) more broth if necessary to achieve the desired consistency. Garnish with the reserved lemon zest and a drizzle of olive oil.
Burnt broccoli soup lives up to its name: broccoli florets blistered under a high broiler give the pot a deep, smoky sweetness you cannot get from boiling. The stems join leeks and garlic in the soup base so nothing goes to waste, and lemon zest stirred through at the end keeps every bowl fresh. Duck fat roasts the florets to their full charred potential.
Pro Tips
Do not stir the broccoli under the broiler. Ten minutes of undisturbed heat is what produces the browned, almost-charred edges that define this soup.
Save the stems and slice them into coins — they become the silky backbone of the soup while the florets supply the smoky flavor.
Reserve a little of the grated lemon zest for garnish and stir the rest in at the end with the lemon juice, off the heat.
Duck fat gives the best char, but avocado oil works as a direct swap and is the AIP-friendly option.
Frequently Asked Questions
Can I make burnt broccoli soup without a broiler?
Roast the florets at 475F until deeply browned instead. You get the same caramelized flavor, just with a slightly less aggressive char.
How long does this broccoli soup keep in the fridge?
Up to 4 days, and it thickens as it sits — loosen it with a splash of broth when reheating to get the original silky texture back.
What does the lemon do in this soup?
It cuts through the richness of the duck fat and roasted broccoli. The zest stirred in at the end is what makes the flavor pop rather than taste flat.
How much does this recipe yield?
About 4 to 6 servings, and the whole pot takes roughly 40 minutes from start to finish.
1tbspextra-virgin olive oil, plus more for garnish
01Preheat the broiler to high and position an oven rack about 6 inches below the flame.
02Cut the broccoli heads into large florets. Slice the stems into ½-inch-thick rounds and set aside for use in Step 4.
03Toss the florets with 3 tablespoons of the duck fat and place under the broiler. Broil for about 10 minutes, without stirring, until the broccoli is browned.
04While the broccoli is broiling, heat the remaining tablespoon of duck fat in a large pot over medium heat. When the fat is hot, add the leeks, broccoli stems, and salt. Sweat the veggies for 5 minutes, stirring occasionally. Add the garlic and cook for 1 minute.
05Add most of the lemon zest (reserve some for garnish), the broccoli florets, and 4 cups of the broth to the pot. Bring to a simmer, cover, and simmer over medium heat for 15 minutes, or until the broccoli is very soft.
06Add the lemon juice and olive oil. Puree the soup in batches in a blender or with an immersion blender, adding up to 1 cup more broth if necessary to achieve the desired consistency. Garnish with the reserved lemon zest and a drizzle of olive oil.
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