Broccoli Cauliflower Soup

This delectable Roasted Broccoli Cauliflower Soup is plump full of nature’s wholesome goodness and flavor.  The broccoli, cauliflower, and potatoes are roasted in the oven to give them a little more of a smoky, slightly crunchy texture.  The base is a welcoming combination of onions, garlic, chicken broth, cream, and bold white cheddar cheese.

Soup weather is here, and we could not be happier about this soup, but maybe not about the weather.  This scrumptious Roasted Broccoli Cauliflower Soup takes this recipe to a whole new level by first roasting the vegetables.  This technique helps lend a little bit of smoky flavor to this soup, along with a touch of crispy edges from the roasted vegetables.  You can eat this soup nice and chunky like we do or blend whatever portion to your desired consistency.  Your kitchen is your playground, so make it to suit your taste.

How do you make Broccoli Cauliflower Soup?

Start by coating your vegetables with olive oil.  This can easily be done in a large zipper bag.  Place them on a large baking sheet and sprinkle them with salt, pepper, garlic powder, and onion powder.  Then place them in the oven for roasting.  You will need to remove them in stages as broccoli roasts the fastest, then cauliflower, and finally potatoes.

Now in a dutch oven or heavy pot over medium heat, melt the butter.  Add onion and cook for about 5 minutes.  Then reduce the heat and add the minced garlic and cook for an additional minute.  Now mix in the flour, stirring constantly for about 2 minutes.  Add the chicken broth and the half n half alternating between the two. Simmer the mixture for a few minutes.  Do not boil. Now reduce the heat to low and whisk in the white cheddar, about 1/2 cup at a time.

Finally, coarsely chop your roasted broccoli and cauliflower, so they fit on a spoon.  Next, stir the chopped broccoli, cauliflower, and cubed roasted potatoes into the soup along with the cumin.  Simmer for 5-10 minutes to get all the flavors to meld together.

Helpful recipe tips

• 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.
• Other vegetables to consider roasting include carrots, sweet potatoes, and red and yellow bell peppers.
• 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.

Some fun additions to this soup might be bacon, ham, or small pieces of kielbasa sausage. However, it is a delicious hearty soup just like it is!  So if it is still cold in your neck of the woods, if you are a forever soup lover or if you are looking for a hearty meal for you and your loved ones, put this Roasted Broccoli Cauliflower Potato Soup on the list this week.  You will be glad that you did.

More soup recipes to try

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.

5 from 6 votes

Print Pin Rate

Course: Soup

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Servings: 4 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

Calories: 553kcal | Carbohydrates: 42g | Protein: 21g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 76mg | Sodium: 778mg | Potassium: 1277mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1045IU | Vitamin C: 67mg | Calcium: 396mg | Iron: 3mg

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