Broccoli cauliflower cheese soup

Step by Step

Step 1

Preheat oven to 400ºF.

Step 2

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.

Step 3

Roast veggies at 400ºF for about 20 minutes, or until the broccoli begins to brown.

Step 4

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.

Step 5

Transfer all of the ingredients to a high-speed blender (including the cheese). If desired, set aside a couple roasted florets for topping.

Step 6

Blend for about a minute, pureeing the vegetables and turning the mixture into a creamy soup.

Tips and Warnings

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.