Simple Roasted Broccoli Cauliflower Soup
This cozy roasted broccoli and cauliflower soup is creamy, flavorful, and easy to make. Roasting the vegetables brings out their natural sweetness, blended with garlic and herbs for a delicious comforting bowl perfect for any day.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 lb broccoli sliced into medium florets and stalks sliced too
- 1 small cauliflower sliced into medium florets
- 3 each shallots halved
- 1 head garlic top trimmed
- 3 tbsp olive oil
- 1 tsp Italian herb blend seasoning
- salt and pepper to taste
- 4 cups low sodium chicken broth or vegetable broth
- 4 strips bacon cooked and crumbled (optional garnish)
Instructions
Preparation Steps
- Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Toss broccoli florets and stalks, cauliflower florets, and halved shallots with olive oil, Italian herb seasoning, salt, and pepper. Spread evenly on the sheet. Add garlic head, drizzle with olive oil, and season with salt and pepper. Roast for 40-45 minutes until vegetables are tender and caramelized.
- Warm the chicken broth. In a blender, combine the roasted broccoli, cauliflower, shallots, and squeeze the soft roasted garlic cloves out of the head into the blender. Blend until smooth. Adjust seasoning with salt and pepper as needed.
- Serve warm, optionally topped with crumbled bacon and chili pepper flakes for a bit of heat.
Notes
This soup freezes well and can be stored for up to 3 months. Reheat gently on the stove or in the microwave.