Roasted Broccoli & Cauliflower Cheese Soup
Servings 4
Equipment
- Baking Sheet
- Large Dutch oven
- Immersion Blender or Blender
Ingredients
- 1 head Broccoli cut into small florets
- 1 head Cauliflower cut into small florets
- 2 tbsp olive oil divided
- Sea Salt and freshly cracked pepper to taste
- ½ small yellow onion diced
- 1 carrot diced
- 2 cloves garlic minced
- 5 cups chicken or vegetable broth
- 1 cup whole milk
- 1½ cups extra sharp cheddar grated (plus more for serving)
- 1 tbsp flour
- Fresh Parsley chopped
Instructions
- Preheat oven to 450 degrees. Coat a baking sheet with cooking spray.
- Place the broccoli and cauliflower florets on the baking tray then drizzle with 1 tablespoon of olive oil and season with a bit of sea salt and freshly cracked pepper, to taste.
- Place into the oven and roast for 15-20 minutes or until caramelized and fork-tender.
- While the florets are roasting, heat the last tablespoon of olive oil in a large Dutch oven until hot. Add the onions and carrots to the pot, and cook, stirring occasionally for 4-5 minutes or until the onions are soft. Add the garlic and cook for 1 minute, stirring constantly.
- Pour in the chicken broth and add the broccoli and cauliflower florets. Cover, increase the heat to medium, and simmer for 20-25 minutes.
- Blend the soup using an immersion blender or blender until creamy and smooth. Reduce the heat to low and add in the milk.
- Mix the flour with the cheddar cheese until evenly coated (this helps prevent the cheese from separating while melting), add the cheese to the soup, and stir until the cheese has melted and the soup is heated through. Taste and re-season with sea salt and freshly cracked pepper, to taste.
- Ladle soup into bowls, and top with extra cheddar cheese and fresh parsley. Serve immediately. Enjoy.