Cream of Roasted Cauliflower and Broccoli Soup Recipe

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Makes 10 cups

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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.

Nutrition Facts

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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