Roasted Cauliflower and Broccoli Soup: Excellent for Fall

September 29, 2022 0 Comments

September 29, 2022   4 Feedback

This roasted cauliflower and broccoli soup will allow you to welcome the cooler temperatures. Who doesn’t love a very good soup?!

Cauliflower and broccoli have a deep taste after roasting that they easy miss if you steam them. The excessive warmth of the oven takes away the bitter style that some folks hate and makes these greens sweeter.

If I serve uncooked cauliflower and broccoli – everybody complains. If I roast those self same greens – they disappear. They’re completely completely different animals.

I’ve featured each

oven roasted cauliflower and roasted broccoli – and these are the precursors to this unbelievable soup.

Put the greens on a rimmed baking sheet (the parchment paper is there to make it straightforward to select up the greens and clear the sheet). You roast at 450F for 20 minutes.

The roasting is the precise cooking of the soup on this recipe.

I puree 1/2 of the cauliflower and broccoli in a blender to make “cream” and add a bit half and half to make the soup actually creamy. This fashion you chop energy with out noticing (my favourite manner).

The half and half is a flavoring agent as a result of folks love “Cream of SOMETHING Soup”. Are you able to blame them? This soup is so low in fats and energy that the cream isn’t any huge deal. Clearly, in case you are consuming beer cheese soup it’s a entire different ball recreation.

You don’t have so as to add the half and half if you wish to flip this soup right into a vegan one.

Once you add the cream, it modifications if it can freeze properly. If you wish to make a giant batch for the freezer, omit the cream till you warmth it again up for consumption.

Be happy to substitute for the cream with soy milk or no matter type of nut milk you have got available.

Have you ever tried making roasted cauliflower and broccoli soup? How do you make it?

Roasted Cauliflower and Broccoli Soup Recipe

3.6 from
9 opinions

Makes 10 cups
Prep time: 10 min
Cook dinner time: 30 min

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1 massive head cauliflower (about 1.5 pds), cored and minimize into 1-inch florets
2 crowns of broccoli (about 1.5 pds), minimize into 1-inch florets
2 tablespoons olive oil
1 onion, chopped
6 cups hen or vegetable inventory (low sodium)
1 cup half and half
1 teaspoon dried thyme


Warmth oven to 450 F. Line two rimmed baking sheets with parchment paper and put broccoli and cauliflower on the sheets Drizzle 1/2 tablespoon olive oil on every and roast for 20 minutes till tender.

In the meantime, sauté onion in 4-6 quart stockpot in 1 tablespoon olive oil till translucent.

When cauliflower and broccoli are completed roasting, take one sheet of the roasted broccoli and cauliflower and place in a blender with 2 cups of inventory. Mix till easy. Add the second sheet of roasted greens, blended greens, remaining 4 cups of inventory, half and half, and thyme to the inventory pot with cooked onions. Heat till heated by way of and modify seasonings.

Diet Info

One cup:106 energy, 6.2 g fats, 2.2 g saturated fats, 10.7 g carbohydrates, 3.7 g sugar, 4.5 g protein, 3.8 g fiber, 250 mg sodium, 2 Inexperienced, 2 Blue, 2 Purple WW SmartPts

Factors values are calculated by Snack Lady and are offered for info solely. See all Snack Lady Recipes

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