Description
Creamy roasted broccoli cauliflower soup is a warm and comforting dish that elevates any meal. This vibrant and velvety soup combines earthy roasted vegetables with a rich texture, making it perfect for chilly evenings or cozy gatherings. It’s easy to prepare, packed with flavor, and pairs wonderfully with crusty bread.
Ingredients
Scale
- 4 cups broccoli florets (fresh)
- 4 cups cauliflower florets (fresh)
- 1 medium yellow onion (chopped)
- 3 garlic cloves (minced)
- 4 cups low-sodium vegetable broth
- 1 cup heavy cream (or milk of choice)
- 2 tbsp olive oil
- Salt and pepper (to taste)
Instructions
- Preheat oven to 425°F (220°C). Toss broccoli and cauliflower with olive oil, salt, and pepper on a baking sheet.
- Roast for about 20 minutes until golden brown.
- In a large pot over medium heat, sauté chopped onion and minced garlic until translucent, about 4 minutes.
- Add vegetable broth and bring to a gentle boil. Stir in the roasted vegetables.
- Blend the mixture using an immersion blender until smooth. Gradually stir in cream or milk.
- Adjust seasoning as needed and serve warm with crusty bread or croutons.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Baking and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 245
- Sugar: 5g
- Sodium: 460mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 40mg