Real Recipes From Real Home Cooks ®

broccoli cauliflower soup

Recipe by
Beth Pierce
Ofallon, MO

Soup weather is here and we could not be happier about the 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 I did or puree whatever portion you desire. Your kitchen is your playground so make it to suit you.

yield 4 serving(s)
prep time 15 Min
cook time 55 Min
method Stove Top

Ingredients For broccoli cauliflower soup

  • 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 Tbsp
    olive oil
  • 1/2 tsp
    salt
  • 1/2 tsp
    fresh ground black pepper
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    onion powder
  • 3 Tbsp
    butter
  • 1/2
    onion finely chopped
  • 2
    large cloves garlic minced
  • 3 Tbsp
    flour
  • 4 c
    low sodium chicken broth
  • 1/2 c
    half n half
  • 1 1/2 c
    shredded sharp white cheddar
  • 1/4 tsp
    cumin

How To Make broccoli cauliflower soup

  • 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.
ADVERTISEMENT
ADVERTISEMENT