Indulge in Creamy Dreamy Roasted Broccoli Cauliflower Soup Recipe
This Creamy Dreamy Roasted Broccoli Cauliflower Soup is a comforting and nutritious meal perfect for chilly evenings.
Servings: 4 bowls
Calories: 300kcal
Equipment
- Oven
- Baking Sheet
- Pot
- immersion blender
Ingredients
For the Soup
- 4 cups Broccoli florets Consider using Romanesco for a unique twist.
- 4 cups Cauliflower florets Opt for heavy heads for the best results.
- 1 medium Onion You may substitute with yellow or red onions as needed.
- 3 cloves Garlic Fresh is preferred over garlic powder.
- 4 cups Vegetable Broth Choose low-sodium broth to control salt levels.
- 1 cup Cream or Coconut Milk Coconut milk makes for a delightful vegan option.
- 2 tablespoons Olive Oil Extra virgin oil enhances roasted flavors.
- to taste Salt and Pepper Adjust to your taste for balance.
- 2 tablespoons Lemon Juice Lime juice can be a wonderful alternative.
Instructions
How to Make Creamy Dreamy Roasted Broccoli Cauliflower Soup
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Chop your broccoli and cauliflower into bite-sized florets, then toss in a large bowl with olive oil, salt, and pepper.
- Spread the seasoned veggies on the prepared baking sheet and roast for about 25 minutes or until tender and golden.
- In a large pot, warm some olive oil over medium heat. Add chopped onions and minced garlic, sauté until onions are translucent (about 5 minutes).
- Add vegetable broth and roasted veggies to the pot and let everything simmer for 10 minutes.
- Remove from heat and puree the soup until silky smooth using an immersion or regular blender. Stir in cream or coconut milk.
- Ladle the soup into bowls and serve warm, optionally with crusty bread or grilled cheese.
Notes
Top with fresh herbs for a burst of flavor and color. Store leftovers in an airtight container for up to 5 days.