Roasted Cauliflower and Broccoli Cheese Soup
This takes the basic “broccoli cheddar soup” up a notch! The roasted veggies and smoky bacon give this classic soup a whole new flavor profile.
- 1 large head broccoli cut into small florets
- 1 large head cauliflower cut into small florets
- 1-2 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon garlic powder
- 5 slices bacon uncooked, chopped into small pieces
- 1 small onion or 1/2 large onion, sliced thin
- 3 cloves garlic minced
- 4 cups chicken broth
- 2 sprigs fresh thyme or 1 teaspoon dried thyme
- 1 cup heavy cream
- 1 1/2 cups freshly shredded cheese see note for tips on choosing your cheese!
Want to cook with the Chef?
Preheat your oven to 400 degrees F. Line a baking sheet (you might need two, depending on the size) with parchment paper.
Put the chopped broccoli and cauliflower on the baking sheet, and toss together with the olive oil, salt and garlic powder.
Bake for 15-18 minutes, or until fork tender but not crispy.
In a large soup pot over medium high, add in the chopped bacon and cook until it just starts to get crispy. Remove to a plate, but leave about 2 tablespoons of bacon grease in the pan.
Add the sliced onion to the pan and sauté for 3-4 minutes or until tender. Stir in the garlic and cook for 1 minute.
Pour in the chicken broth and stir to combine. Add in the fresh thyme (or dried, if using).
Bring to a boil, then lower to medium low and let the soup simmer for about 10 minutes.
Using an immersion blender, pulse the soup a couple of times to make it slightly pureed, but still leaving most of the chunks of vegetables present. You can also do this in a regular blender, adding only about 1/3 of the soup and blending it and adding it back to the pot.
Stir in the heavy cream and cheese, stirring until the cheese is completely melted and combined.
Top with the cooked bacon and enjoy!
You can use any cheese of your choice! I love using medium cheddar, but colby jack, Monterey jack, or even a combination of your favorite shredded cheeses would work!
Be sure to use freshly shredded- pre-shredded cheeses are coated in starch to keep them from stick together in the bag, and these starches will make your cheese glob together in the pot!
Omit the bacon and sub vegetable broth for a vegetarian option.