Cheesy Roasted Broccoli and Cauliflower Soup is one of those comfort soups that you also feel like you’re being really healthy. This version skips the cream too and uses the pureed cauliflower as the creamy factor. It’s healthy-ish without the cream but don’t forget the healthy heaping portion of cheese on top.
I like roasting my veggies. Okay, I REAAAALLLY like roasting my veggies. I just think it gives a deeper flavor. Besides, who doesn’t love crispy crunchy broccoli straight out of the oven. I was surprised at how much broccoli actually made it in this soup. I’m addicted to roasted broccoli, it’s just so snackable.
When adding cheese to this soup, do it slowly and on low heat while continuously stirring. You don’t want it to curdle the soup. Top with more cheese when ready to serve. And if you can find it in your local grocery store, I love garnishing with micro broccoli. It’s just so darn cute. Like baby broccoli sprouts and it gives this soup a much needed crunch.
Cheesy Roasted Broccoli and Cauliflower Soup
When blending the soup if you're not using an immersion blender, always work in batches when blending in a blender. Allow to cool slightly before blending too. Garnish with extra cheddar cheese.
Ingredients
- 4 cups Broccoli, {about 3 heads broccoli} cut into florets
- 2 cups Cauliflower, {1 whole head} cut into florets
- 2 tablespoons Olive Oil, divided
- Kosher Salt and Ground Black Pepper
- 2 tablespoons Olive Oil
- 1 whole Onion, chopped
- 3 cloves Garlic, minced
- 4 cups Vegetable Stock
- 2 cups Mild Cheddar Cheese, shredded
Directions
- Step 1 Preheat oven to 400 degrees F.
- Step 2 On two sheet pans spread the broccoli florets and cauliflower florets evenly. Drizzle with olive oil and season with kosher salt and ground black pepper. Place in the oven to roast for 15 minutes.
- Step 3 In a large heavy bottomed pot heat olive oil over medium heat. Add chopped onion and garlic, stir while sauteing until onion is tender and garlic is slightly brown, about 2-3 minutes. Season with a pinch of kosher salt.
- Step 4 Add vegetable stock to the pot. Bring to a boil and slowly begin adding roasted cauliflower to the pot. Simmer for 15 minutes until cauliflower is fork tender. Turn heat off and using an immersion blender blend the soup until smooth.
- Step 5 At this point I like adding half the roasted broccoli to the pot and blending until smooth. Add the remaining broccoli and add the cheddar cheese. Stir while melting the cheese. Season with kosher salt and ground black pepper.
- Step 6 Serve immediately and enjoy!
Savor and Enjoy!
