Broccoli Cauliflower Cheese Soup
Cozy and comforting broccoli cauliflower cheese soup is ready in 30 minutes! All you need are a few simple ingredients for this wholesome, creamy soup recipe.
Prep 10 minutes
Cook 20 minutes
Total 30 minutes
Fat 33
Carbs 17
Protein 19
Yield 4
Ingredients
- 4 cups cauliflower florets
- 5 cups broccoli florets
- 10 cloves garlic peeled
- 3 tablespoons olive oil divided
- 1/2 medium yellow onion finely diced
- 3 cups vegetable broth
- 2 cups shredded white cheddar cheese
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
Instructions
- Preheat oven to 400ºF.
- Place cauliflower, broccoli, and garlic cloves on a baking sheet. Drizzle 3 tablespoons of olive oil on top and toss so that the veggies are fully coated.
- Roast veggies at 400ºF for about 20 minutes, or until the broccoli begins to brown.
- While the veggies are roasting, sauté the yellow onion in about 1 tablespoon of olive oil with a pinch of salt. Once they are translucent, pour in the vegetable broth and let simmer for a few minutes.
- Transfer all of the ingredients to a high-speed blender (including the cheese). If desired, set aside a couple roasted florets for topping.
- Blend for about a minute, pureeing the vegetables and turning the mixture into a creamy soup.
Tips & Notes
- Storage: Store soup in an airtight container in the refrigerator for up to 5 days.
- Freezing Instructions: For best taste and texture, freeze this soup before adding in the cheese. When reheated, soups with dairy tend to be a little grainy. Transfer soup to freezer-safe containers for up to 3 months. If you've already made the soup as-is (with the cheese), simply freeze the soup, and reheat on super low heat with a little extra broth.
- Thinner Soup: Add more vegetable broth for a thinner soup.
- This recipe was slightly modified and the photos were updated on September 18, 2019.
Nutrition Facts
Calories: 418kcal | Carbohydrates: 17g | Protein: 19g | Fat: 33g | Fiber: 5g | Sugar: 7g