Roasted Broccoli & Cauliflower Cheese Soup

Roasted Broccoli & Cauliflower Cheese Soup

I admit it… I tried to trick my husband. He is NOT a fan of cauliflower but I have always wanted to make broccoli & cauliflower soup. Since I am suffering from a terrible sore throat, I decided to make a batch of soup and see if my husband would like it. I didn’t lie to him but I also didn’t tell him there was cauliflower in the soup.  I thought the soup was AMAZING and so did my daughter – she ate a huge bowlful for dinner. My husband, on the other hand, said it was okay but would be much better without cauliflower. My son wasn’t a huge fan either – he said it would be better if I didn’t add broccoli or cauliflower and just made a cheese soup instead. Oh well, at least two of us loved it and I am looking forward to the leftovers for lunch today.

Roasted Broccoli & Cauliflower Cheese Soup

Preheat oven to 450 degrees. Line a baking tray with tin foil then coat with cooking spray.

Place the broccoli and cauliflower florets on the baking tray then drizzle with 1 tablespoon of olive oil and season with a bit of sea salt and freshly cracked pepper, to taste.

Roasted Broccoli & Cauliflower Cheese Soup

Place into the oven and roast for 15-20 minutes or until caramelized and fork tender.

Roasted Broccoli & Cauliflower Cheese Soup

While the florets are roasting, heat the last tablespoon of olive oil in a large Dutch oven until hot. Add the onions and carrots to the pot, and cook, stirring occasionally for 4-5 minutes or until the onions are soft. Add the garlic and cook for 1 minute, stirring constantly. Pour in the chicken broth and add the broccoli and cauliflower florets. Cover, increase the heat to medium and simmer for 20-25 minutes.

Blend the soup using an immersion blender until creamy and smooth. Reduce the heat to low and add in the milk. Mix the  flour with the cheddar cheese until evenly coated (this helps prevent the cheese from separating while melting), add the cheese to the soup and stir until the cheese has melted and the soup is heated through. Taste and re-season with sea salt and freshly cracked pepper, to taste.

Ladle soup into bowls, top with extra cheddar cheese and fresh parsley. Serve immediately. Enjoy.

Roasted Broccoli & Cauliflower Cheese Soup

 

Roasted Broccoli & Cauliflower Cheese Soup

Roasted Broccoli & Cauliflower Cheese Soup

Ingredients

  • 1 head Broccoli cut into small florets
  • 1 head Cauliflower cut into small florets
  • 2 tbsp olive oil divided
  • Sea Salt and freshly cracked pepper to taste
  • 1/2 small sweet yellow onion diced
  • 1 carrot diced
  • 2 cloves garlic minced
  • 5 cups chicken broth
  • 1 cup milk
  • 1 1/2 cups extra sharp cheddar grated (plus more for serving)
  • 1 tbsp flour
  • Fresh Parsley chopped

Instructions

  • Preheat oven to 450 degrees. Line a baking tray with tin foil then coat with cooking spray.
  • Place the broccoli and cauliflower florets on the baking tray then drizzle with 1 tablespoon of olive oil and season with a bit of sea salt and freshly cracked pepper, to taste.
  • Place into the oven and roast for 15-20 minutes or until caramelized and fork tender.
  • While the florets are roasting, heat the last tablespoon of olive oil in a large Dutch oven until hot. Add the onions and carrots to the pot, and cook, stirring occasionally for 4-5 minutes or until the onions are soft. Add the garlic and cook for 1 minute, stirring constantly. Pour in the chicken broth and add the broccoli and cauliflower florets. Cover, increase the heat to medium and simmer for 20-25 minutes.
  • Blend the soup using an immersion blender until creamy and smooth. Reduce the heat to low and add in the milk. Mix the flour with the cheddar cheese until evenly coated (this helps prevent the cheese from separating while melting), add the cheese to the soup and stir until the cheese has melted and the soup is heated through. Taste and re-season with sea salt and freshly cracked pepper, to taste.
  • Ladle soup into bowls, top with extra cheddar cheese and fresh parsley. Serve immediately. Enjoy.
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11 Comments

  1. I’ve made cauliflower cheese soup before and cheesey broccoli soup, but never both together and I never thought to roast the veg first. Bravo! Can’t wait to try this.

  2. I’ve found almost every cauliflower hater likes roast cauliflower. Too bad that didn’t work! Anyway, this soup looks topnotch to me — really nice recipe. Thanks.

  3. Kim in MD says:

    I hope you feel better soon, Pam! This soup looks perfect- I love broccoli and cauliflower!

  4. You can’t please them all! I would happily eat a big bowl of this.

  5. Silly question: Would it be possible to make this with frozen & thawed broccoli and cauliflower? Or do you think it would just become mush in the oven?
    Thanks for the help.

    1. Kaycee,

      I don’t think frozen veggies will roast very well. If you try them, please let me know how it turns out!

      Cheers,
      Pam

  6. Donna McGrath says:

    Does anyone know the carbohydrates per serving in this recipe?