Roasted Broccoli And Cauliflower Soup
If you’re looking for a creamy, cozy and nutrient-dense soup then this Roasted Broccoli And Cauliflower Soup is for you! This soup recipe is made with 6 simple ingredients and is meal-prep friendly.
Soup With Broccoli and Cauliflower
As soon as Fall comes around it marks the beginning of soup season. There’s just nothing better than enjoying a warm bowl of soup on a cold or rainy day.
This Fall I wanted to kick off soup season with a creamy, nourishing soup made with just a few simple ingredients: Broccoli and Cauliflower Soup. This soup is the perfect combination of healthy, hearty and delicious. Roasting the vegetables for this soup helps bring out their flavour and gives the soup a nice roasted caramelized taste. (Trust me, this extra step is totally worth it!)
This soup is a great go-to if you’re looking for a quick and easy recipe that doesn’t compromise on taste and can be prepared in advance. If you’re looking for a even creamier broccoli soup make sure to try this Vegan Cream of Broccoli Soup next!
Why You’ll Love This Recipe
- Rich and creamy flavor: This soup is creamy without the addition of any cream. Roasting the broccoli and cauliflower and blending them in the soup adds natural creaminess and richness.
- Healthy and nutritious: Packed with vitamins, fiber, and antioxidants, this soup will leave you feeling nourished.
- Simple ingredients: You only need a few pantry staples and fresh produce to whip this up, making it budget-friendly and accessible.
- Easy to customize: Whether you want to add extra veggies or swap ingredients, this soup can be easily customized however you like!
- Perfect for meal prep: It stores well, freezes well and can easily be reheated, making it a great option for busy weeknights.
Broccoli Cauliflower Soup Ingredients
- Olive oil: Adds a smooth richness to the soup and helps the veggies roast to perfection, enhancing their flavors.
- Onion: Provides a sweet and savory base that balances the strong flavors of the broccoli and cauliflower.
- Garlic: Infuses the soup with aromatic flavor, complementing the roasted veggies.
- Broccoli: High in vitamins C and K, this nutrient-packed veggie becomes wonderfully tender and flavorful when roasted.
- Cauliflower: Adds a creamy texture when blended, and its mild flavor pairs perfectly with broccoli for a balanced dish.
- Italian seasoning: A blend of herbs like oregano, basil, and thyme gives the soup more flavor and depth.
- Broth: You can use vegetable broth or chicken broth for this recipe.
*This is just a recipe overview. Please scroll down to the recipe card for the full measurements and ingredients.
How To Make Soup With Broccoli and Cauliflower
Step 1
Toss the broccoli and cauliflower florets with olive oil and place on a baking sheet lined with parchment paper. Roast in the oven at 425 degrees F for 15-20 minutes until lightly golden brown.
Step 2
Sautee the onions and garlic in a large pot on medium-high heat, then add the broccoli, cauliflower, herbs, seasoning and broth and bring everything to a boil, then cover and let simmer on low for 10 minutes.
Step 3
Use an immersion blender (or transfer the soup to a regular blender) and blend until smooth and creamy and serve.
Recipe Variations
- Make it Broccoli and Cauliflower Cheese Soup: Stir in 1/2 cup of grated cheddar or Parmesan for a cheesy twist!
- Boost the protein: If you want to make this soup high in protein add 1 cup of cooked white beans to the soup and blend.
- Spice it up: Use any herbs and seasoning you like. I use Italian seasoning blend for this recipe but you could also use herbs de Provence, thyme, parsley, basil…etc.
How To Store And Reheat
This broccoli and cauliflower soup stores beautifully, making it a great option for meal prep!
- Refrigerate: Store in an airtight container in the fridge for up to 4-5 days.
- Freeze: Allow the soup to cool completely, then freeze it in freezer-safe containers for up to 3 months.
- Reheat: For the best texture, reheat the soup on the stove over medium heat, stirring occasionally, until it’s heated through. You can also microwave it in short intervals, stirring in between, to ensure even heating.
Expert Tips For Making Broccoli and Cauliflower Soup
- Roast the veggies: Roasting the broccoli and cauliflower before blending enhances their natural sweetness and adds more depth of flavor to the soup.
- Make it creamy or chunky: For a chunkier soup, blend only half the mixture and leave the rest as is. For a smoother texture, blend the entire soup until creamy.
- Season to taste: Don’t forget to adjust the seasoning at the end, depending on the brand of broth you use, you may need to add more or less salt and seasoning to the soup.
- Garnish with toppings: Add croutons, a drizzle of olive oil, cream, or a sprinkle of Parmesan on top for extra flavor and texture.
Frequently Asked Questions
Yes, but roasting brings out more flavor. If you skip the roasting, simply add the broccoli and cauliflower florets to the pot with the rest of the ingredients and let simmer until the vegetables are tender.
You can reduce the amount of broth or add a starchy vegetable like potatoes to the mix.
This soup pairs well with crusty bread, a light salad, or even a grilled cheese sandwich for a complete meal.
More Soup Recipes You’ll Love!
If you tried this Roasted Broccoli and Cauliflower Soup or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram, Tiktok and Facebook for even more deliciousness!
PrintRoasted Broccoli And Cauliflower Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Cook
- Cuisine: American
- Diet: Vegetarian
Description
This 6 ingredient broccoli and cauliflower soup is easy to make and packed with nutrients!
Ingredients
- 3 tbsp olive oil
- 1 medium head broccoli (approx 4 cups florets)
- 1 medium head cauliflower (approx 4 cups florets)
- 1 medium onion, chopped
- 4 garlic cloves, chopped
- 2 tsp Italian season
- 4–5 cups vegetable or chicken stock
- salt and pepper to taste
Instructions
- Preheat the oven to 425 degrees and line a pan with parchment paper.
- Toss the broccoli and cauliflower with 2 tablespoons of olive oil and spread onto the baking sheet. Roast in the oven for 15-25 minutes until lightly golden brown.
- Heat the remaining 1 tablespoon of olive oil in a large pot on medium heat. Add the onion and garlic and sautee for 2-3 minutes.
- Add the broccoli, cauliflower, Italian seasoning and broth and bring the soup to a light boil, then reduce the heat to low, cover, and let simmer for 10 minutes.
- Use an immersion blender to blend the soup until creamy. (Or transfer the soup to a blender and blend.)
- Season with salt and pepper to taste.
Notes
- You can add more or less broth to the soup to achieve your desired texture.
- If you prefer a chukier soup, blend lightly so chunks remain. If you prefer a creamier soup, blend until creamy.
- Store in the fridge for 4-5 days or in the freezer for 3 months.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 148
- Sugar: 3g
- Fat: 9g
- Carbohydrates: 13g
- Fiber: 5g
- Protein: 3.6g
Made this soup last night and it was creamy and delicious! My husband loved it. We topped with some shredded cheddar cheese.
So glad you enjoyed it Lisa 🙂