Description
Creamy Roasted Broccoli Cauliflower Soup is a heartwarming dish perfect for chilly evenings. This velvety soup combines roasted broccoli and cauliflower with aromatic garlic and onion, creating a delightful flavor experience. It’s easy to prepare, making it ideal for busy weeknights or special gatherings. Serve it with crusty bread for an extra comforting treat that will have everyone asking for seconds.
Ingredients
Scale
- 2 cups broccoli florets (about 150g)
- 2 cups cauliflower florets (about 150g)
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 4 cups low-sodium vegetable broth (about 1 liter)
- 1 cup heavy cream (240ml)
- 2 tbsp olive oil (30ml)
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Wash and chop broccoli and cauliflower into bite-sized pieces.
- In a large mixing bowl, toss the vegetables with olive oil, salt, and pepper until coated. Spread in a single layer on a baking sheet.
- Roast for 20-25 minutes until tender and golden brown.
- In a pot over medium heat, sauté chopped onion in olive oil until translucent (about 5 minutes), then add garlic and cook for another minute.
- Add vegetable broth to the pot, bring to a gentle boil, then mix in the roasted vegetables and simmer for 5 minutes.
- Blend the mixture until smooth. Stir in heavy cream and adjust seasoning if needed.
- Serve hot with crusty bread or croutons.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 45mg