Roasted Broccoli Cauliflower Soup

Roasted Potato Broccoli Cauliflower Soup

Roasted Broccoli Cauliflower Soup

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.

Course Soup

Cuisine American

Keyword broccoli and cauliflower cheese soup, how do you make broccoli cauliflower soup, recipes for broccoli and cauliflower, soup cauliflower broccoli

Prep Time 15

Cook Time 1

Servings serving

Calories 553kcal

Author Beth Pierce

Ingredients

1/4 head cauliflower separated into large bite-size pieces approximately 1 1/2 cups
1/4 head broccoli separated 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 or vegetable broth
1/2 cup half n half
1 1/2 cup shredded sharp white cheddar
1/4 teaspoon ground cumin

Instructions

Preheat oven to 400 degrees.
In a large bowl combine the cauliflower, broccoli, potatoes, and olive oil. Toss to coat. Spread over a nonstick baking sheet. Sprinkle with salt, pepper, garlic powder, and onion powder. Bake for 15 minutes and remove the 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.
In a large saucepan over medium heat, melt the butter, add the onion and cook for 5 minutes. Reduce the heat to low and add garlic; cook for an additional 1 minute. Add the flour and cook for 2 minutes; stirring constantly.
Add the chicken broth and the half n half alternating between the two. Simmer until thickened; approximately 5 minutes, whisking frequently. Do not boil. Add cheddar 1/2 cup at a time, whisking in each time.
Coarsely chop broccoli and cauliflower. Add cauliflower, broccoli, potatoes, and cumin to the pot. Stir and simmer for about 5 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 using an immersion blender, food processor, or blender. 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.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop on low or in the microwave at reduced power.
To freeze first fully cool. Then ladle the soup into heavy-duty freezer bags. Place flat on a baking sheet in the freezer. Once fully frozen, stack the bags. Thaw in the refrigerator overnight.

Nutrition