Broccoli Cauliflower Soup Recipe
This Broccoli Cauliflower Soup is made with simple, delicious ingredients like broccoli, cauliflower, bacon, and cheddar cheese. Quick and easy to make, it's packed with vitamins and minerals–the perfect winter soup recipe!
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 2 large heads cauliflower cut into small florets
- 2 large heads broccoli cut into small florets
- salt + pepper to taste
- 4 thick-cut slices of bacon cut into small pieces
- 2 yellow onions chopped
- 5 cloves garlic minced
- 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 the cauliflower with 1-2 tablespoons of olive oil and a generous pinch of salt and pepper. Spread the 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 the cauliflower is done, repeat the same process with the broccoli. Remove and set aside approximately one-third of the roasted broccoli and cauliflower in a separate bowl.
- Meanwhile, as the 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 it 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 soup into a blender and blend until smooth or use an immersion blender to blend the soup directly in the pot (an immersion blender is easier and faster). Roughly chop the set-aside broccoli and cauliflower. Return to the soup with the cheese and bacon (or save the bacon as a garnish for serving). Mix well to combine. Season with additional salt and black pepper, to taste. Serve hot.
Notes
Keep leftovers stored in an airtight container in the refrigerator for up to 3 days. Reheat leftovers over medium heat on the stovetop or in the microwave at 30-second increments until heated through.
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
