Roasted Broccoli Cauliflower Soup

Parmesan Orecchiette with Sausage and Kale

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.

Course Soups, Stews & Chilis

Cuisine American

Keyword bacon, broccoli, cauliflower, cheddar, easy, fall recipe, soup

Prep Time 30

Cook Time 55

Total Time 1 25

Servings servings

Calories 345

Author Laurie McNamara

Equipment

Bodum Birstro Electric Handheld Immersion Stick Blender

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

US Customary - Metric

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.

Nutrition