Roasted Broccoli and Cauliflower Soup
This is a creamy vegetable soup that gets a deep, savory flavor from roasting the broccoli and cauliflower beforehand. Crispy bacon is used both for cooking the onions and as a garnish, adding a smoky element throughout.
Ingredients
- 1 large head of Cauliflower about 1.5 lbs, cut into florets
- 1 large head of Broccoli about 1.5 lbs, cut into florets
- 2 tbsp Olive oil
- 4 slices thick-cut Bacon chopped
- 1 large Yellow onion diced
- 4 cloves Garlic minced
- 1 medium Russet potato peeled and cubed
- 6 cups Chicken broth
- 1 cup Sharp cheddar cheese shredded
- Diamond Crystal kosher salt to taste
- Black pepper freshly ground, to taste
Instructions
- Preheat oven to 425°F.
- Toss broccoli and cauliflower florets with olive oil, salt, and pepper on baking sheet.
- Roast vegetables 25-30 minutes until browned and tender. Reserve 1 cup crispy florets for garnish.
- Cook bacon in Dutch oven until crispy; remove and reserve, leaving 2 tbsp fat in pot.
- Sauté onion in bacon fat 5-7 minutes until translucent.
- Add garlic, cook 1 minute.
- Add potato, broth, and roasted vegetables. Bring to boil, reduce heat, cover and simmer 20 minutes.
- Blend soup until smooth with immersion blender.
- Remove from heat, stir in cheddar until melted.
- Add reserved florets and half the bacon. Season with salt and pepper.
- Serve hot topped with remaining bacon.
Notes
For smoother soup, use regular blender in batches instead of immersion blender.