Roasted Broccoli and Cauliflower Soup

6 servings
1 hr

Roasted Broccoli and Cauliflower Soup is ultra creamy with a rich, savory flavor. Roasting the vegetables adds more depth of flavor, and nutritional yeast provides a savory, cheesy flavor without adding dairy.

Cauliflower plays an important role in this veggie packed soup. When blended, it becomes silky smooth forming the base of this luxurious soup. While you can replace some of the vegetable stock with cream if you’d like, it isn’t necessary. However, cream or coconut cream does make it extra decadent.

You’ll love that this creamy Roasted Broccoli and Cauliflower soup is healthy and Whole30 friendly, but it’s the fantastic savory flavor that will keep you coming back for more. It’s the perfect way to to pack in some extra veggies for the family.

FAQs:

Do I have to roast the broccoli and cauliflower?While you could simply cook the broccoli and cauliflower in the broth, I highly encourage you to roast it. This step adds so much more flavor to the soup.

Can I freeze a creamy soup?You could freeze this soup, but the texture will not be the same after thawing. The added moisture from the ice crystals will cause the creaminess to break down, so I don’t recommend it.


Ingredients in Roasted Cauliflower and Broccoli Soup:

1 Tbls. Avocado Oil not pictured
  • Cauliflower: High in vitamin C and low in calories.
  • Broccoli: Also low in calories and high in vitamins C and K, along with folate and potassium.
  • Spinach: Full of vitamins and minerals along with insoluble fiber which aids in digestion.
  • Vegetable broth: I like to use a low-sodium or homemade broth.
  • Onion: Adds great flavor in addition to containing prebiotic fibers that feed the beneficial bacteria in your gut. Red and yellow onions have more nutrients than white.
  • Garlic: Besides bringing a lot of flavor, it also boosts the immune system.
  • Nutritional yeast: Adds a cheesy flavor without adding dairy.
  • Spices: Salt, pepper, and smoked paprika add savory flavor.


Ingredient Tip:


  • What is nutritional yeast? It’s an inactive yeast often used as a seasoning to add a savory or umami flavor. It’s high in B vitamins, and is a good source of plant-based protein. For more information, see Healthline’s article Is Nutritional Yeast Healthy?

How to Prepare Roasted Broccoli and Cauliflower Soup:

  • Preheat oven to 450ºF.
  • Cut the broccoli and cauliflower into florets, and place on separate baking sheets. Roast for 20-25 minutes on two middle oven racks, switching the sheets between the two racks half way through roasting. Vegetables are done when slightly caramelized and tender when a paring knife is inserted.
  • While the broccoli and cauliflower are roasting, heat a tablespoon of avocado oil in a Dutch oven over medium heat. Add the diced onions and sauté until soft, about 5 minutes. Add the minced garlic, and sauté about 2 more minutes.
  • Pour in the vegetable broth, and bring to a simmer. Add the broccoli and cauliflower when finished roasting. If using, add the spinach, and cook until wilted. Measure in the seasonings, and stir to combine all ingredients.
  • Remove the Dutch oven from the heat, and use an immersion blender to blend all the ingredients together until smooth and creamy. Stir in the nutritional yeast, then taste for seasoning, and adjust salt and pepper if necessary.
  • Ladle into bowls for serving, and top with fresh parsley and other garnishes if desired.
Cut cauliflower and broccoli into florets and place on baking sheets.
Bake 20-25 minutes.
Cook the onion.
Add garlic and cook, then add broth and seasonings.
Remove the roasted broccoli and cauliflower from the oven.
Add to the soup base.
Measure in seasonings, and stir.
Wilt in spinach if using.
Blend the soup until smooth and creamy.
Stir in the nutritional yeast.

Recipe Tip:


  • Save the thick stems from your broccoli to use in another recipe. I like to slice them into coins and sauté with fennel for an easy and delicious side dish.


Serving Suggestions:

  • Top with crunchy croutons, pumpkin seeds, or sunflower seeds.
  • You could also top with chopped bacon or shredded cheese.
  • A grilled cheese sandwich is always delicious with creamy soups.


More Soup Recipes:

  • Roasted Butternut Squash Soup
  • Ham and Lentil Soup
  • Slow Cooked Chili
  • Orzo Soup with Pancetta
  • Sausage Lentil Soup
  • Chicken Tortilla Soup
  • Vegetable Minestrone Soup
  • Vegetable Sorghum Soup
  • Creamy Celeriac Soup

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Ingredient Substitutions and Variations:

  • Avocado oil: Use any neutral flavored oil you have on hand.
  • Vegetable broth: Chicken broth also works well.
  • Nutritional yeast: Parmesan cheese is a good substitute.
  • Replace 1 ½ cups of the broth with coconut cream for an extra creamy texture.


Recipe Notes:

  • Adjust the amount of broth depending on how thick you like your soup. I started with 4 cups and ended up using 6 cups of vegetable broth.
  • If you don’t have an immersion blender, a regular blender will also work. Just make sure to only fill the blender about half full when blending hot liquids. Start with a low speed, then increase as the veggies are blended.
  • I love Nordic Ware’s pure aluminum baking sheets. They conduct heat well, and clean up is easy.
  • A Dutch oven is perfect for simmering soups and stews.
  • An immersion blender makes blending an ultra creamy soup super simple.


Did you make this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or a review in the comments section at the bottom of the page. Are you following along on Pinterest, Instagram, or Facebook?



Roasted Broccoli and Cauliflower Soup
Recipe details
  • 6  servings
  • Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
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Ingredients

  • 1 head cauliflower (about 2 pounds)
  • 1 head broccoli (about 1 pound)
  • 1 tablespoon avocado oil
  • 1 cup yellow onion, diced
  • 4 cloves garlic, minced
  • 6 cups vegetable broth
  • 2 teaspoons smoked paprika
  • 1 teaspoon pink Himalayan salt
  • 1 teaspoon black pepper
  • 6 ounces spinach (optional)
  • ¼ cup nutritional yeast
Instructions

Preheat oven to 450ºF.
Cut the broccoli and cauliflower into florets, and place on separate baking sheets. Roast for 20-25 minutes on two middle oven racks, switching the sheets between the two racks half way through roasting. Vegetables are done when slightly caramelized and tender when a paring knife is inserted.
While the broccoli and cauliflower are roasting, heat a tablespoon of avocado oil in a Dutch oven over medium heat. Add the diced onions and sauté until soft, about 5 minutes. Add the minced garlic, and sauté about 2 more minutes.
Pour in the vegetable broth, and bring to a simmer. Add the broccoli and cauliflower when finished roasting. If using, add the spinach, and cook until wilted. Measure in the seasonings, and stir to combine all ingredients.
Remove the Dutch oven from the heat, and use an immersion blender to blend all the ingredients together until smooth and creamy. Stir in the nutritional yeast, then taste for seasoning, and adjust salt and pepper if necessary.
Ladle into bowls for serving, and top with fresh parsley and other garnishes if desired.
Tips
  • Adjust the amount of broth depending on how thick you like your soup. I started with 4 cups and ended up using 6 cups of vegetable broth.
  • If you don’t have an immersion blender, a regular blender will also work. Just make sure to only fill the blender about half full when blending hot liquids. Start with a low speed, then increase as the veggies are blended.
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