Roasted Cauliflower and Broccoli Soup - MarlaMeridith.com

Roasted Cauliflower and Broccoli Soup

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Roasted cauliflower and broccoli are so delicious and a great way to use them is in a hearty soup recipe. This soup is warming, comforting and of course healthy.  You get a nice amount of good for you vegetable servings here. There is just a little bit of ghee in this soup and it adds oh so much flavor.

I love having a jar of ghee (clarified butter) on my counter top.  It is joyful to have butter at room temperature that doesn’t go rancid after a few days.  You can buy ghee at the store or make your own.  Ghee is butter that has been boiled so the water is removed and the milk solids sink to the bottom. The milk solids are strained out, after caramelizing which imparts a wonderful nutty flavor distincitve to Ghee.

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Roasted Cauliflower and Broccoli Soup

Makes about 6 servings

  • 1 head Cauliflower, roughly chopped
  • 1 bunch of Broccoli, roughly chopped
  • a few splashes of Olive Oil
  • Season to taste with: Smoked Paprika, Sea Salt , Cracked Black Pepper
  • 1 Onion, chopped
  • a few Garlic Cloves roughly chopped
  • 2 tbs Butter, Ghee or Olive Oil
  • 3 cups low salt Vegetable Broth (adjust according to how thick you want your soup)

METHOD

Roasted Vegetables: Pre heat oven to 400˚F. Place broccoli and cauliflower on a single layer on lined baking sheet. Spray lightly or toss with olive oil, smoked paprika, pepper and salt. Bake for 20 minutes, toss with tongs so mixture cooks evenly.  Bake another 15-20 minutes for a total time of 35 to 40 minutes. Remove veggies from oven and set aside.

Caramelized Onions: Heat butter, ghee or olive oil on medium high heat.  Add onions.  Sauté until onions are browned and fragrant about 10 to 15 minutes.  Stir and watch carefully so they do not burn.  Add garlic, some smoked paprika, salt and pepper.  Turn the heat down a bit, let the onions stick to the pan a smidge and then stir to scrape up any browned bits.  These browned  bits will add tons of flavor to your onions helping them to caramelize. Continue to do this for about a 1/2 hour.  Remove from heat and set aside.

Soup: Add roasted vegetables, caramelized onions and broth to food processor or blender. Purée until desired consistency is reached. You might need to do a few batches depending on how large your blender is. Thin out or thicken soup with more or less broth according to preference. Season again to taste.

Serve warm with shaved parmesan a dollop of sour cream or Thick Greek Yogurt.

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Roasted Vegetable Soup Recipe Links

35 Responses to Roasted Cauliflower and Broccoli Soup

  1. I’m bookmarking this recipe now! We’ve been roasting a lot of cauliflower in my house lately and I love broccoli soup. I was just wondering last week if I could find a nice recipe that combined broccoli and cauliflower. And, the shaved parmesan is just icing on the cake!

    • Yum! I’m making this soup right now. Had a whole bunch of broccoli and cauliflower leftover from an office event and just popped the whole mess in the oven. I LOVE smoked paprika and used it liberally in this soup. Yesterday’s leftovers ramped up! THANK YOU!

  2. Slurrrppp! A very beautiful soup and you have served those bowls making me hungry! :) Wow…i m glad to know that you also use Ghee in your cooking. Ghee is a must thing my pantry. A dollop of ghee in your dish adds an extra flavor and aroma. It’s just beautiful thing! :)

  3. This sounds great. And a little butter can really go a long way in terms of flavoring a dish. A tablespoon or two is fine, and definitely suitable. You don’t need those Paula Dean sticks of butter to enhance the flavor of foods. Love the utilization of broccoli and cauliflower here. And love your presentation of this post with the whole color coordination you’ve got going on!

  4. I just tried roasted cauliflower for the first time a couple days ago and loved the flavor I got from roasting instead of steaming it. Your soup sounds amazing! I love broccoli soups and adding cauliflower to the party would just make it even better!

    Hope you enjoy your tea today, I’m enjoying a glass of chai right now :)

  5. Sometimes butter is JUST what you need! I’d rather add a touch of yummy butter than add a ton of ingredients trying to replicate richness, if not needed. GREAT website!

  6. I can see how a little butter would definitely make this dish. What a gorgous soup, Marla! I love how thick and rich (and hearty!) it looks. The shaved parm on top is literally the perfect finishing touch!

  7. I trust you. That simply looks so luscious, and it incorporates two of my favorite vegetables!!! I wish I had Ghee to use! Butter is just so boring…but I do have 3 lbs of it! Wait, never mind, I only have 2 lbs left…

  8. What a great soup- my girls’ would love it for lunch time. Great addition adding butter-I’m not as dedicated as you-I love butter!! haha

    sweetlife

  9. That soup looks delicious, and perfect for this colder weather!

    Those bowls are beautiful, your posts area always so full of color.

    A little bit if butter does go a long way – and it really does make a HUGE difference in flavor.

  10. I love your pictures and the recipe looks great. Soups are great. That’s like what we eat in Sweden thought all year to keep ourselves warm :) Please have a look at my online cooking show!

    • A few of you have asked about the bowls I used in these photos. I found them recently at Anthropologie. They have so many beautiful things for the home…..great china & glassware to stage photos & to enjoy!

  11. This looks so yummy! I just found your blog through FoodBuzz and this recipe stood out to me. Also if anyone is subscribing this comment chain – the bowls are on sale at the Anthropology on Boylston Street in Boston. :)

    I look forward to trying this!

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