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Roasted Broccoli Cauliflower Soup

Broccoli and Cauliflower Cheese Soup

5 from 4 reviews

This family friendly creamy cheesy soup gets its unique taste and texture from roasting the vegetables.  If you prefer a creamier version simply puree 1-2 cups and add it back to the soup.

Ingredients

Scale
  • 1/4 head cauliflower separated into large bite size pieces (approximately 1 1/2 cups)
  • 1/4 head broccoli sperated into large bite size pieces (approximately 1 1/2 cups)
  • 3 small red potatoes cubed into small bite size pieces (approximately 3/4 lb)
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 3 tablespoons butter
  • 1/2 onion finely chopped
  • 2 large cloves garlic minced
  • 3 tablespoons flour
  • 4 cups low sodium chicken broth
  • 1/2 cup half n half
  • 1 1/2 cup shredded sharp white cheddar
  • 1/4 teaspoon ground cumin

Instructions

  1. Preheat oven to 400 degrees.
  2. In large ziploc bag combine cauliflower, broccoli, potatoes and olive oil. Shake to coat. Spread over nonstick baking sheet. Sprinkle with salt, pepper, garlic powder and onion powder. Bake for 15 minutes and remove broccoli. Bake for another 10 minutes and remove the cauliflower. Bake for another 10 minutes and remove the potatoes. All veggies should be fork tender before removing. Remove to plate.
  3. In large saucepan melt butter, add onion and cook for 5 minutes. Reduce heat and add garlic; cook for additional 1 minute. Add flour and cook for 1 minute; stirring constantly.  Add chicken broth and half n half alternating between the two. Simmer until thickened; approximately 5 minutes whisking frequently. Add cheddar 1/2 cup at a time whisking in each time.
  4. Coarsely chop broccoli and cauliflower. Add cauliflower, broccoli, potatoes and cumin to broth. Stir and simmer for 5-7 minutes.

Notes

  • Do not crowd your veggies on the baking sheet.  They need space for the heat to flow in and around them.  If necessary use two baking sheets.
  • The vegetables will finish roasting at different times.  Broccoli only needs about 15 minutes, cauliflower about 25 minutes and potatoes about 35 minutes.  Roast just until fork tender.
  • If you like your soup less chunky in the final step remove 1 1/2 cups and puree in a blender or food processor.  Do not forget to remove the inner circle on the blender lid when pureeing hot foods.
  • Season to taste with plenty of fresh ground black pepper, a little more ground cumin, a pinch of ground cayenne pepper or crushed red pepper.

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