The broccoli cheese soup of your dreams…that’s actually healthy! Made with roasted broccoli and cauliflower, garlic, and white cheddar cheese, this broccoli and cheese soup needs to be added to your rotation.
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 minutes
Yield:4 servings 1x
4 cups cauliflower florets
5 cups broccoli florets
10 cloves of garlic, peeled
3 tablespoons olive oil, divided (2T and 1T)
1/2 medium yellow onion, finely diced
3 cups vegetable broth
2 cups white cheddar cheese, shredded
1/4 teaspoon ground pepper
1/4 teaspoon salt
First, preheat oven to 400ºF.
Next, place cauliflower, broccoli, and garlic on a baking sheet. Drizzle on 3 tablespoons of olive oil and toss so that everything is fully coated.
Roast veggies at 400ºF for about 20 minutes, or until the broccoli begins to brown.
While the veggies are roasting, sauté yellow onion in about 1 tablespoon of olive oil with a pinch of salt. Once they are translucent, add in veggie broth and let simmer for a few minutes.
Place everything in a high-speed blender (including the cheese) and blend for about a minute, pureeing the vegetables and turning everything into a creamy soup. If you like your soup a little thinner, add more vegetable broth!
This recipe was slightly modified and the photos were updated on September 18, 2019.