Broccoli Cauliflower Soup, Roasted Style

Roasted Broccoli Cauliflower Soup is completely flavor-packed! Roasted broccoli and cauliflower are blended with sautéed onions and garlic and broth and then mixed with heavy cream and sharp white cheddar cheese. Served topped with crisp bacon, white cheddar and freshly ground black pepper.

So yeah, this soup. What can I say? It’s the soup that you will want on a cold day. Or on a lazy Sunday where grilled cheese and soup and a crackling fire are all that’s needed to create the coziest of days. And get you through watching football. Okay so maybe that’s only me.

This soup reminds me of a better, roasted version of this soup but with the addition of cauliflower and BACON. Come to think of it, what isn’t better with the addition of bacon? Completely nothing.

This soup begins and ends with bacon. It adds a welcoming smoky touch, but entirely takes the back seat to the roasted broccoli, cauliflower and the sharp white cheddar. Yet somehow I’m unsure if this soup would be what it is without those crispy little lardons and truthfully I don’t want to find out. It’s a soup that will warm your soul, or as my dad would always say; “It’ll put hair on your chest”. Which truly isn’t going to make anyone try this soup soooo let’s simply forget I even said that, deal?

[Hi👋🏼Love you, Dad!]

For this Roasted Broccoli Cauliflower Soup Set out:

• avocado oil spray
• broccoli florets
• cauliflower florets
• kosher salt
• thick cut apple wood bacon
• yellow onion
• garlic
• low-sodium chicken broth
• heavy cream
• white cheddar cheese
• freshly ground black pepper

Preheat your oven to 425℉ (or 220℃).

Line two separate rimed baking sheets with parchment and add 12 ounces broccoli florets to one and 8 ounces cauliflower florets to the other. Spray with avocado oil and season with pinches of kosher salt.

Roast in your preheated oven for 20 to 25 minutes, rotating the pans half way through.

Reserve 1/4 of each pan of roasted cauliflower and broccoli and set aside. We’ll be adding these back in a little later.

Next, add 4 strips of applewood bacon that has been diced to a Dutch oven and heat over medium low. Stir often, cooking until golden and crispy. Use a slotted spoon to remove the bacon and transfer to a paper towel lined plate to drain. Set off to the side.

Next remove all but 1 tablespoon of the bacon fat and add in 1 large diced yellow onion and 4 cloves fresh garlic that has been finely minced.

Sauté for 6 to 8 minutes or until soft and translucent.

Next add the roasted broccoli and cauliflower (saving the reserved roasted veggies for later) to the pot and pour in 4 cups of low-sodium chicken broth.

Stir, increase heat to medium. Cover and simmer for 15 to 20 minutes.

Use an immersion or stick blender and blend the soup until smooth. Alternatively, transfer soup to a blender, remove the center plug out of the center of the lid and cover with a kitchen towel while pureeing until smooth.

I’ve linked the stick blender I use in the recipe printable.

Next pour in 1 cup heavy cream, add in the reserved roasted veggies and 4 ounces of sharp white cheddar cheese.

Stir to combine and season with kosher salt and freshly ground black pepper. For me it was about 1 teaspoon kosher salt and I eyeball the black pepper. Heat throughly.

Ladle soup into bowls and garnish with extra white cheddar, crispy bacon pieces and freshly ground black pepper.

HOW TO STORE BROCCOLI CHEDDAR SOUP:

Allow the soup to cool and transfer to a container or large bowl with a tight fitting lid. Store in the refrigerator for up to 4 days. Reheat slowly on the stove top or microwave.

CAN YOU FREEZE BROCCOLI CHEDDAR SOUP?

Yes! Once the soup is cool, transfer to a freezer safe container (or containers) and freeze up to 3 months. Thaw overnight in the fridge and reheat slowly on the stove top or microwave.

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Enjoy! And if you give this Roasted Broccoli Cauliflower Soup recipe a try, let me know! Snap a photo and tag me on twitter or instagram!