This delicious Roasted Broccoli Cauliflower Soup is packed with nature’s wholesome goodness and flavor. The broccoli, cauliflower and potatoes are roasted in the oven to give it a bit more of a slightly crunchy smoky texture. The base is an inviting combination of onions, garlic, chicken broth, cream and full-bodied white cheddar.
- ¼ heads Cauliflower, separated into large chunks (about 1 1/2 cups)
- ¼ heads Broccoli, separated into large chunks (about 1 1/2 cups)
- 3 Small red potatoes cut into small pieces (about 3/4 lb)
- 2 tablespoons Olive oil
- ½ teaspoon Salt
- ½ teaspoon Pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 3 tablespoons Butter
- ½ Onion, finely chopped
- 2 cloves (Coarse) Garlic, minced
- 3 tablespoons Flour
- 4 cups Low sodium chicken broth
- ½ cups Half half
- 1-½ cup Sharp White Cheddar Cheese
- ¼ teaspoons Cumin powder
Preheat oven to 400ºF.
In a large resealable bag, combine the cauliflower, broccoli, potatoes and olive oil. Shake to coat. Spread on a nonstick baking sheet. Sprinkle with salt, pepper, garlic powder and onion powder. Bake for 15 minutes and remove the broccoli. Cook another 10 minutes and remove the cauliflower. Bake another 10 minutes and remove the potatoes. All vegetables should be fork tender before removing. Remove to plate.
In a large saucepan, melt the butter. Add the onion and cook for 5 minutes. Reduce the heat and add the garlic, cook an additional 1 minute. Add the flour and cook for 1 minute, stirring constantly. Add the chicken broth and half and half, alternating between the two. Simmer until thickened, about 5 minutes, whisking frequently. Add the cheddar 1/2 cup at a time, beating each time.
Roughly chop the broccoli and cauliflower. Add the cauliflower, broccoli, potatoes and cumin to the broth. Stir and simmer for 5-7 minutes.