Roasted Broccoli Cauliflower Soup

Roasted broccoli and cauliflower soup is one of those comfort soups that’s actually pretty healthy. The pureed cauliflower gives it a creamy base without all the fat calories of a heavy cream. Roasting the vegetables gives this soup a smokey flavor making it the perfect curl up on your couch comfort soup.

This soup is…

• creamy
• hearty
• comforting
• a bit smokey

roasted broccoli cauliflower soup

Patty Malcom | ChickfoodTV

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course dinner

Servings 4 cups

Ingredients

  

1x2x3x

• 1 large head cauliflower cut into small florets 
• 1 large head broccoli cut into small florets
• 1/4 cup plus 1 teaspoon grape seed oil divided
• salt
• 1 yellow or white onion diced 
• 2 cloves garlic minced
• 4 cups vegetable broth I like to use no-chicken broth  No Chicken Base, Vegan Certified
• 1 cup almond milk 
• 1 Turkish bay leaf Turkish Bay Leaves
• salt to taste
• vegan parmesan cheese grated 
• fresh parsley for garnish
• fresh ground pepper for garnish

Instructions

 

• PREHEAT. Preheat oven to 450 degrees. Separate broccoli and cauliflower florets on two sheet pans. Drizzle both pans with two tablespoons of grape seed oil each and season with a generous pinch of salt.
• ROAST. Roast for 25 to 30 minutes or until caramelized and fork tender. Remove from oven and set a quarter of both the broccoli and cauliflower off to the side.
• HEAT. In a large pot or dutch oven, heat remaining grape-seed oil on medium high heat and add onions. Saute until onions become translucent, about five minutes, add in garlic and cook another minute or until garlic becomes fragrant.
• ADD. Add bay leaf, broth, coconut milk, roasted vegetables. Cover, increase heat to medium and simmer for 20-25 minutes.
• BLEND. Blend with a hand handheld emersion blender or transfer to high speed stand mixer, puree the broth and vegetables until smooth.
• ADD. Once smooth add the reserved roasted vegetables to soup and don't blend again.
• SERVE. Ladle soup into soup bowls and garnish with parsley, vegan cheese, and fresh ground pepper.

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