Roasted Broccoli Cauliflower Soup

Roasted Broccoli Cauliflower Soup is absolutely delicious! Roasted veggies blended with onions cooked in bacon fat, blended with broth and cream until lusciously delicious. Serve with crisp bacon, white cheddar and a grilled cheese.

Orrrr luscious roasted broccoli and cauliflower, crispy bacon AND super sharp white cheddar cheese soup. Actually what it really should be called is awesome. Yes. That is correct.

 

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 are all that’s needed to create the coziest of Sundays and get you through watching football. Okay so maybe that’s just 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? Absolutely nothing.

This soup begins and ends with bacon. It adds a welcoming smoky touch, but totally 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 really isn’t going to make anyone try this soup soooo let’s just forget I even said that, deal? {Hi- Love you, Dad!}

Grab the largest head of cauliflower and broccoli you can lay your mitts on.

Cut the cauli into uniform sized florets…

Drizzle them with a couple tablespoons of olive oil…

… and a generous pinch of kosher salt.

Do the same cutting, oiling and salting to the broccoli florets. Roast both pans of vegetables in a 450 degree oven for 20-25 minutes or until they start to caramelize and are knife tender, swap racks halfway through roasting.

For me the broccoli was done at 20 and the cauli needed 5 more minutes. So watch’em and pull them out when they are done.

Reserve 1/4 of each pan of roasted cauliflower and broccoli. We’ll be adding these back in a little later but for now set them off to the side.

Add diced applewood or pecanwood bacon to a Dutch oven and heat over medium low.

Add a teaspoon of olive oil to get the bacon off to a good start.

Cook until golden and super crispy.

With a slotted spoon drain the bacon on a paper towel lined plate and set off to the side for a smidgen.

Dice up a good size onion… about a cup will do.

And mince up two cloves of fresh garlic.

Drain off all but a tablespoon {just eyeball it} of bacon fat and sauté the onions…

…until soft. About 5 minutes.

Add the garlic in and cook for a minute or two.

Measure out 4 cups of low sodium chicken broth. I know, I know this cup reads 3. But really you want 4. Trust.

Add the broth to the pot…

…along with the rest of the roasted broccoli…

… and the rest roasted cauliflower.

Stir, increase heat to medium…

…cover and simmer for 15 to 20 minutes.

Awww yes! Vegetable deliciousness!

Ladle out spoonfuls of the tender vegetables and broth…

…and place into a blender. OR you could use an immersion blender right into the pot. Blend…

…until smooth.

Pour the pureed soup back into the pot…

Reduce the heat to low and measure out 1 cup heavy cream. Yes, 1 cup. Of cream.

Pour the cream right on in…

Add that bowl of saved roasted veg in as well.

And don’t you dare forget that cheddah! That’s 4 ounces, grated fresh… or a heaping cup.

Stir until the cheese has melted and soup is warmed through. No need to bring back to a boil or any of that noise. Taste and check for seasoning. I added 1-1/2 teaspoons of kosher salt… then I seasoned my personal bowl with lots of black pepper.

For a thinner roasted broccoli cauliflower soup, add a touch more broth.

I garnished my bowl of roasted broccoli cauliflower soup with the crispy bacon pieces, fresh torn parsley and uh-duh… more cheddar.

Then I served it next to a grilled cheese sandwich for the ultimate cheese dinner.

Not to be confused with cheese lunch.

Dig in!

 

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!

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Roasted Broccoli + Cauliflower Soup (with Bacon and White Cheddar!)

Roasted broccoli and cauliflower blended with bacon and sharp white cheddar. YUM!

Yield: 4 servings

Prep Time: 35 minutes

Cook Time: 20 minutes

Total Time: 1 hour to 1 hour 15 minutes

Ingredients:

1 large head cauliflower, cut into small florets (about 8 cups)

1 large head broccoli, cut into small florets (about 8 cups)

1/4 cup plus 1 teaspoon olive oil, divided

kosher salt

2 strips slab applewood bacon, cut into 1/2 inch pieces

1 cup diced yellow onions

2 cloves garlic, minced

4 cups low-sodium chicken broth

1 cup heavy cream

4 ounces sharp white cheddar cheese, grated (plus more for serving)

fresh parsley, torn (for garnish)

black pepper, for serving

Directions:

Preheat oven to 450 degrees. Separate broccoli and cauliflower florets on two sheet pans. Drizzle both pans with two tablespoons of olive oil each and season with a generous pinch of kosher salt. Roast for 20 to 25 minutes or until caramelized and knife tender. Swap racks halfway during roasting. Remove and set a quarter of both the broccoli and cauliflower off to the side.

Meanwhile in a Dutch oven add the bacon and 1 teaspoon olive oil. Heat over medium-low until bacon is cooked and crispy. Use a slotted spoon to transfer the bacon to a paper towel lined plate. Drain off all but a tablespoon of bacon fat.

Add the onions to the pot, stir and cook 5 minutes or until the onions are soft. Add in the garlic and cook for 1 minute. Pour in the broth and the remaining cauliflower and broccoli. Cover, increase the heat to medium and simmer for 15 to 20 minutes.

Ladle the broth and vegetables into a blender and puree until smooth. Pour the soup back into the pot, reduce the heat to low and add in the heavy cream. Stir and add the reserved vegetables and grated white cheddar cheese. Stir until the cheese has melted and the soup is heated through.Taste-check and season with kosher salt to your preference {I added 1-1/2 teaspoons}.

Ladle soup into four bowls, top with crispy bacon, torn parsley, more cheddar cheese and a sprinkle of black pepper.

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