Roasted Broccoli Cauliflower Soup is absolutely delicious! Roasted broccoli and cauliflower are blended with sautéed onions and garlic and broth and then mixed with heavy cream and sharp white cheddar cheese. Served topped with crisp bacon, white cheddar and freshly ground black pepper.

Parmesan Orecchiette with Sausage and Kale

So yeah, this soup. What can I say? It’s the soup that you will want on a cold day. Or on a lazy Sunday where grilled cheese and soup and a crackling fire are all that’s needed to create the coziest of days. And get you through watching football. Okay so maybe that’s just me.

This soup reminds me of a better, roasted version of this soup but with the addition of cauliflower and BACON. Come to think of it, what isn’t better with the addition of bacon? Absolutely nothing.

Parmesan Orecchiette with Sausage and Kale

This soup begins and ends with bacon. It adds a welcoming smoky touch, but totally takes the back seat to the roasted broccoli, cauliflower and the sharp white cheddar. Yet somehow I’m unsure if this soup would be what it is without those crispy little lardons and truthfully I don’t want to find out. It’s a soup that will warm your soul, or as my dad would always say; “It’ll put hair on your chest”. Which really isn’t going to make anyone try this soup soooo let’s just forget I even said that, deal?

[Hi👋🏼Love you, Dad!]

Parmesan Orecchiette with Sausage and Kale ingredients

To Make This Roasted Broccoli Cauliflower Soup You Will Need:

  • avocado oil spray
  • broccoli florets
  • cauliflower florets
  • kosher salt
  • thick cut apple wood bacon
  • yellow onion
  • garlic
  • low-sodium chicken broth
  • heavy cream
  • white cheddar cheese
  • freshly ground black pepper

broccoli and cauliflower on lined pans

Preheat  your oven to 425℉ (or 220℃).

Line two separate rimed baking sheets with parchment and add 12 ounces broccoli florets to one and 8 ounces cauliflower florets to the other. Spray with avocado oil and season with pinches of kosher salt.

roasted broccoli and cauliflower

Roast in your preheated oven for 20 to 25 minutes, rotating the pans half way through.

reserve some roasted broccoli and cauliflower

Reserve 1/4 of each pan of roasted cauliflower and broccoli and set aside. We’ll be adding these back in a little later.

crispy bacon

Next, add 4 strips of applewood bacon that has been diced to a Dutch oven and heat over medium low. Stir often, cooking until golden and crispy. Use a slotted spoon to remove the bacon and transfer to a paper towel lined plate to drain. Set off to the side.

add onion and garlic to pot with bacon fat

Next remove all but 1 tablespoon of the bacon fat and add in 1 large diced yellow onion and 4 cloves fresh garlic that has been finely minced.

sautéed onions and garlic

Sauté for 6 to 8 minutes or until soft and translucent.

pour in broth

Next add the roasted broccoli and cauliflower (saving the reserved roasted veggies for later) to the pot and pour in 4 cups of low-sodium chicken broth.

Stir, increase heat to medium. Cover and simmer for 15 to 20 minutes.

puree soup

Use an immersion or stick blender and blend the soup until smooth. Alternatively, transfer soup to a blender, remove the center plug out of the center of the lid and cover with a kitchen towel while pureeing until smooth.

pureed soup

I’ve linked the stick blender I use in the recipe printable.

add in heavy cream, roasted veggies and white cheddar

Next pour in 1 cup heavy cream, add in the reserved roasted veggies and 4 ounces of sharp white cheddar cheese.

season with salt and pepper

Stir to combine and season with kosher salt and freshly ground black pepper. For me it was about 1 teaspoon kosher salt and I eyeball the black pepper. Heat throughly.

Parmesan Orecchiette with Sausage and Kale

Ladle soup into bowls and garnish with extra white cheddar, crispy bacon pieces and freshly ground black pepper.

Parmesan Orecchiette with Sausage and Kale

HOW TO STORE BROCCOLI CHEDDAR SOUP:

Allow the soup to cool and transfer to a container or large bowl with a tight fitting lid. Store in the refrigerator for up to 4 days. Reheat slowly on the stove top or microwave.

CAN YOU FREEZE BROCCOLI CHEDDAR SOUP?

Yes!  Once the soup is cool, transfer to a freezer safe container (or containers) and freeze up to 3 months. Thaw overnight in the fridge and reheat slowly on the stove top or microwave.

Parmesan Orecchiette with Sausage and Kale

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Parmesan Orecchiette with Sausage and Kale

Enjoy! And if you give this Roasted Broccoli Cauliflower Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Parmesan Orecchiette with Sausage and Kale

Parmesan Orecchiette with Sausage and Kale
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Yield: 6 servings

Roasted Broccoli Cauliflower Soup

Roasted Broccoli Cauliflower Soup is absolutely delicious! Roasted broccoli and cauliflower are blended with sautéed onions and garlic and broth and then mixed with heavy cream and sharp white cheddar cheese. Served topped with crisp bacon, white cheddar and freshly ground black pepper.
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 1 hour 25 minutes

Ingredients

  • avocado oil spray
  • 12 ounces cauliflower florets, (about 8 cups)
  • 12 ounces broccoli florets, (about 8 cups)
  • kosher salt
  • 4 slices thick cut applewood bacon, diced into small pieces
  • 1 large yellow onions, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 4 ounces sharp white cheddar cheese, grated (plus more for serving)
  • black pepper

Equipment

Instructions 

  • Preheat oven to 425° (or 220℃).
  • Line two separate rimed baking sheets with parchment and add the broccoli to one and cauliflower to the other. Spray with avocado oil and season with pinches of kosher salt. Roast in your preheated oven for 20 to 25 minutes, rotating the pans half way through.
    Reserve 1/4 of each pan of roasted cauliflower and broccoli. We’ll be adding these back in a little later but for now set them off to the side.
  • Next, add the applewood bacon that has been diced to a Dutch oven and heat over medium low. Stir often, cooking until golden and crispy. Use a slotted spoon to remove the bacon and transfer to a paper towel lined plate to drain. Set off to the side.
  • Next remove all but 1 tablespoon of the bacon fat and add in the yellow onion onion and garlic. Sauté for 6 to 8 minutes or until soft and translucent.
  • Next add the roasted broccoli and cauliflower (saving the reserved roasted veggies for later) to the pot and pour in low-sodium chicken broth.
    Stir, increase heat to medium. Cover and simmer for 15 to 20 minutes.
  • Use an immersion or stick blender and blend the soup until smooth. Alternatively, transfer soup to a blender, remove the center plug out of the center of the lid and cover with a kitchen towel while pureeing until smooth.
  • Next pour in the heavy cream, add in the reserved roasted veggies and sharp white cheddar cheese. Stir to combine and season with kosher salt and freshly ground black pepper. For me it was about 1 teaspoon kosher salt and I eyeball the black pepper. Heat through.
  • Ladle into bowls and then garnish with extra white cheddar and some crispy bacon pieces.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 1.25cup, Calories: 345kcal, Carbohydrates: 13g, Protein: 14g, Fat: 28g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.02g, Cholesterol: 73mg, Sodium: 316mg, Potassium: 610mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1132IU, Vitamin C: 81mg, Calcium: 215mg, Iron: 1mg
Author: Laurie McNamara
Course: Soups, Stews & Chilis
Cuisine: American

This recipe was originally posted on September 17, 2014 and has been updated with clear and concise instructions, new photography and helpful information.