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This Roasted Broccoli Cauliflower Soup is thick, creamy, and made with only a handful of simple ingredients. The vegetables roast until caramelized, then blend into a naturally creamy soup that needs no flour or cream. It is cozy, nutrient dense, and perfect for both weeknights and meal prep.
Table of Contents
If you love simple, wholesome soups, this Roasted Broccoli Cauliflower Soup is going to become a staple in your kitchen. Over the years, I have tested dozens of soup recipes for the blog, from Tuscan White Bean Soup to Thai Butternut Squash Soup, soups have become kind of my specialty. Vegetable based soups like this remain some of my favourites because they deliver so much flavour with very little effort.
This recipe uses roasted broccoli and cauliflower as the base, which gives the soup a deeper, richer flavour than boiling alone. When blended, the vegetables become creamy without needing any flour, milk, or added thickeners. This soup is hearty, healthy, and easy to prepare using pantry ingredients and one pot!
Recipe Highlights
- Naturally thick and creamy: The roasted broccoli and cauliflower blend into a silky texture with no flour or dairy.
- Simple ingredients: Just veggies, broth, herbs, and olive oil. For another simple healthy soup try this Curried Cauliflower Soup!
- Nutrient dense: A great way to load up on fibre, antioxidants, and vitamins.
- Meal prep friendly: Stores well in the fridge or freezer and reheats perfectly for quick lunches.
Key Ingredients
- Broccoli: I recommend fresh broccoli in this recipe, not frozen. Frozen broccoli won’t roast up the same as fresh.
- Cauliflower: I also recommend fresh cauliflower for the same reason. Save the frozen cauliflower for recipes like Cauliflower Chickpea Curry.
- Broth: You can use vegetable broth or chicken broth for this recipe.
*This is a recipe overview. Please scroll down to the recipe card for the full measurements and ingredients.
How To Make Roasted Broccoli Cauliflower Soup
Step 1: Toss the broccoli and cauliflower florets with olive oil and place on a baking sheet lined with parchment paper.
Step 2: Roast in the oven at 425 degrees F for 15-20 minutes until lightly golden brown.
Step 3: Sauté the onions and garlic in a large pot 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 4: Use an immersion blender (or transfer the soup to a regular blender) and blend until smooth and creamy and serve.
Recipe Variations
- Make it Cheesy: 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 or chickpeas like I use in this Chickpea 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
Store this broccoli cauliflower soup in an airtight container in the fridge up to 5 days. For longer storage, freeze in containers for up to 3 months. Reheat on the stovetop over medium heat or microwave in short intervals, stirring as needed.
Jess’s Tips
- Roast the vegetables: This brings out natural sweetness and deepens the flavour. It is the key to making this soup taste rich and caramelized. If you prefer a soup with boiled broccoli try this Creamy Vegan Broccoli Soup.
- Blend to your preference: Blend completely for a smooth soup, or pulse lightly to leave small chunks.
- Taste and adjust: Depending on the broth you use and how flavourful your veggies are, you may want to add extra salt, a splash of lemon juice, or more herbs if the soup tastes flat.
- Add richness: Drizzle with olive oil or add a swirl of yogurt or coconut cream before serving.
- Double the recipe: This soup freezes well, so doubling it is perfect for weekly meal prep.
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 a potato.
This soup pairs well with crusty bread, some Roasted Vegetable Quinoa Salad or some Black Bean Corn Quesadillas.
Try These Soup Recipes Next
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Vegan beet, potato, and leek soup
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!
Roasted Broccoli And Cauliflower Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Cook
- Cuisine: American
- Diet: Vegetarian
Description
This 6 ingredient roasted 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
- Blend the soup smooth or leave small chunks, depending on your preference.
- Taste and adjust with extra salt, lemon juice, or herbs if the flavour tastes flat.
- Add a drizzle of olive oil or a swirl of yogurt or coconut cream on top.
- Double the recipe and freeze for meal prep.
- Store in the fridge up to 5 days.
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 🙂