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Healthy Roasted Cauliflower + Broccoli Soup
4.71 from 24 votes

Healthy Roasted Cauliflower + Broccoli Soup

This Cauliflower Broccoli Soup is healthy and filled with roasted cauliflower and broccoli!
Prep Time35 mins
Cook Time20 mins
Total Time55 mins
Servings: 6 servings
Calories: 267kcal

Ingredients

  • olive oil
  • 2 large heads of cauliflower cut into small florets
  • 2 large heads of broccoli cut into small florets
  • salt + pepper
  • 4 thick-cut slices of bacon cut into small pieces
  • 2 yellow onions chopped
  • 5 cloves garlic chopped
  • ½ teaspoon cayenne powder optional
  • 1 small russet potato cubed
  • 7 cups chicken or vegetable broth start with less, add more if necessary
  • ½ cup sharp cheddar cheese or cheese of choice, shredded (plus more for serving)
  • Freshly ground black pepper for serving

Instructions

  • Preheat oven to 450 degrees F. Spray two large baking sheets with non-stick cooking spray. In a large mixing bowl, toss cauliflower with 1-2 tablespoons olive oil and a generous pinch of salt and pepper. Spread cauliflower evenly over the two baking sheets. Roast for 20-25 minutes, or until fork tender and browning on top. Swap racks halfway during roasting for even cooking. Once cauliflower is done, repeat the same process with the broccoli. Remove and set aside approximately one-third of the roasted broccoli and cauliflower and set aside in a separate bowl.
  • Meanwhile, while broccoli and cauliflower are roasting, heat 1 teaspoon of olive oil in a large Dutch oven or stock pot. Add the bacon and cook over medium heat until bacon is cooked and crispy. Using a slotted spoon, transfer the cooked bacon pieces to a plate lined with a paper towel. Drain off all but 1-2 tablespoons of bacon fat.
  • In the same pot over medium-high heat, add the chopped onions. Stir and cook for approximately 5-7 minutes. Stir in the garlic, cayenne powder and chopped potato and cook for one minute more. Pour in the chicken or vegetable broth along with the remaining roasted cauliflower and broccoli and bring to a boil. Cover and reduce heat to medium-low. Simmer for approximately 20 minutes.
  • Ladle the broth and vegetables into a blender, pureé until smooth. You will need to do this in batches, only filling the blender approximately half way full and securing the lid of the blender with one hand to prevent steam from popping it off. Pour pureed soup back into the pot. Place the remaining roasted broccoli and cauliflower and pulse it a couple times in your blender or food processor. Scoop into the pot and stir. Reduce heat to low and stir in grated cheese. Taste for salt, crumble with bacon pieces (optional) and serve hot.

Nutrition

Calories: 267kcal | Carbohydrates: 29g | Protein: 17g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 319mg | Potassium: 1233mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1425IU | Vitamin C: 203.5mg | Calcium: 200mg | Iron: 2.8mg
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