The Pioneer Woman Tasty Kitchen
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Broccoli Cauliflower Soup

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Level: Easy

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Description

This delectable Roasted Broccoli Cauliflower Soup is plump full of nature’s wholesome goodness and flavor. The broccoli, cauliflower and potatoes are roasted in the oven to give it a little more of a smoky slightly crunchy texture. The base is a welcoming combination of onions, garlic, chicken broth, cream and bold white cheddar.

Ingredients

  • ¼ heads Cauliflower, Separated Into Large Bite Size Pieces (approximately 1 1/2 Cups)
  • ¼ heads Broccoli, Separated Into Large Bite Size Pieces (approximately 1 1/2 Cups)
  • 3  Small Red Potatoes Cubed Into Small Bite Size Pieces (approximately 3/4 Lb)
  • 2 Tablespoons Olive Oil
  • ½ teaspoons Salt
  • ½ teaspoons Pepper
  • ½ teaspoons Garlic Powder
  • ½ teaspoons Onion Powder
  • 3 Tablespoons Butter
  • ½  Onion, finely chopped
  • 2 cloves (Large) Garlic, Minced
  • 3 Tablespoons Flour
  • 4 cups Low Sodium Chicken Broth
  • ½ cups Half-and-half
  • 1-½ cup Sharp White Cheddar Cheese
  • ¼ teaspoons Ground Cumin

Preparation

Preheat oven to 400ºF.

In large resealable bag, combine cauliflower, broccoli, potatoes and olive oil. Shake to coat. Spread over nonstick baking sheet. Sprinkle with salt, pepper, garlic powder and onion powder. Bake for 15 minutes and remove broccoli. Bake for another 10 minutes and remove the cauliflower. Bake for another 10 minutes and remove potatoes. All veggies should be fork tender before removing. Remove to plate.

In large saucepan, melt butter. Add onion and cook for 5 minutes. Reduce heat and add garlic, cook for additional 1 minute. Add flour and cook for 1 minute, stirring constantly. Add chicken broth and half-and-half, alternating between the two. Simmer until thickened, approximately 5 minutes, whisking frequently. Add cheddar 1/2 cup at a time, whisking in each time.

Coarsely chop broccoli and cauliflower. Add cauliflower, broccoli, potatoes and cumin to broth. Stir and simmer for 5–7 minutes.

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