Cream of Roasted Cauliflower and Broccoli Soup
February 22, 2016 6 Comments
This is official my favorite recipe of 2016 (and we just started the year!).
I took my favorite roasted vegetables and made a soup. My son, who avoids vegetables whenever he can, ate 3 bowls of this soup and asked me to make it again! Win for mom!
What happens here is that the cauliflower and broccoli have a deep flavor after roasting that they simple miss when you steam them. Also, I puree ½ the cauliflower in a blender to make “cream” and add a little cream to make the soup really creamy. This way you cut calories without noticing (my favorite way).
You also get a lot of volume with this soup because you have chunks of roasted broccoli and cauliflower swimming around.
Cream of Roasted Cauliflower and Broccoli Soup Recipe
Makes 10 cups
1 large head cauliflower (about 1.5 pds), cored and cut into 1-inch florets
2 crowns of broccoli (about 1.5 pds), cut into 1-inch florets
2 tablespoons olive oil
1 onion, chopped
6 cups chicken or vegetable stock (low sodium)
1 cup half and half
1 teaspoon dried thyme
cooked bacon (optional)
Heat oven to 450 F. Line two rimmed baking sheets with aluminum foil and put broccoli and cauliflower on separate sheets. Drizzle 1/2 tablespoon olive oil on each and roast for 20 minutes until tender.
Meanwhile, sauté onion in 4-6 quart stockpot in 1 tablespoon olive oil until translucent.
When cauliflower and broccoli are finished roasting, take ½ of cauliflower and place in a blender with 1 cup of stock. Blend until smooth. Add broccoli, the rest of the cauliflower, blended cauliflower, remaining 5 cups of stock, half and half, and thyme to the stock pot. Warm until heated through and serve with chopped bacon.
One cup without bacon is 106 calories, 6.2 g fat, 2.2 g saturated fat, 10.7 g carbohydrates, 3.7 g sugar, 4.5 g protein, 3.8 g fiber, 250 mg sodium, 2 SmartPts
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes
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