I’m always trying to come up with a new soup that my kids and husband will like. Soup is my husbands absolute favorite. Even in the middle of summer he will eat a bowl of soup. So he is my soup critic. When I told everyone I made Roasted Broccoli And Cauliflower Soup, with no protein or starch, such as noodles, they were skeptical. I am happy to say they were presently surprised.
This dish is totally vegetarian but can be altered with some roasted chicken but dose not need it. It is totally satisfying as is.
How To Make Roasted Broccoli And Cauliflower Soup:
This soup is not only delicious but it is also super easy to make and good for you. Who doesn’t want to come home on a cold day and have a warm bowl of soup that is easy to make?
Most of the ingredients are probably already in your fridge and pantry.
For the fresh ingredients you will need:
- Broccoli
- Cauliflower
- Carrots
- Onions
- Garlic
- Parsley ( optional for serving )
For the pantry ingredients you will need:
- Olive oil
- Vegetable broth
- A can of diced fire roasted tomatoes
- Dried Italian herbs
- Crushed red pepper flakes
- Salt and freshly ground black pepper
- Freshly grated Parmesan cheese for serving
These are also ingredients you may have in your pantry. So no excuses. It’s super easy and delicious.
I like to roast my broccoli and cauliflower separately in foil lined sheet pans ( makes for an easier clean up ). I roast them separately because the broccoli will cook much faster then the cauliflower. I not only make them this way for this soup but also as a side dish for any meal. I find that roasting vegetables adds a whole new level of flavor to any vegetable.
When preparing my onions and carrots I like to dice them into very small pieces. When doing this you are guaranteed a bit of everything in every spoonful.
This is a great soup to warm you up on a cold day, so give it a try. It’s well worth it.
Ingredients:
- 3 Cups of broccoli florets chopped into small pieces.
- 3 Cups of cauliflower florets chopped into small pieces.
- 2 Cups of diced carrots.
- 1 Sweet yellow onion diced.
- 4 Cloves of garlic minced.
- 1 to 2 Tablespoons of olive oil.
- 6 Cups vegetable broth.
- 1 (15) oz. Can of diced fire roasted tomatoes.
- 1 Tablespoon of dried Italian herbs.
- 1/4 Teaspoon of crushed red pepper flakes.
- Salt and fresh cracked black pepper to taste.
- Fresh grated Parmesan cheese, for serving.
- Fresh chopped parsley, for serving.
Instruction:
Preheat oven to 375. Chop both broccoli and cauliflower florets into bite size pieces. Place broccoli and cauliflower on separate foil lined sheet pans ( this will make clean up easier ). Coat lightly with olive oil or cooking spay. Sprinkle with salt, pepper and dried thyme. Place in oven and bake until florets are slightly charred ( broccoli will take approximately 10 to 15 minutes and cauliflower will take approximately 20 to 25 minutes ). Once done put on the side.
In a large pot or sauce pan heat olive oil over medium high heat. Add onions and sauté until translucent, about 5 minutes. Add carrots and cook stirring occasionally for 3 to 5 minutes. Add garlic and cook until fragrant about 2 minutes. Add tomatoes, broth, Italian herbs, red pepper flakes, salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 5 minutes or until carrots soften. Stir in cooked broccoli and cauliflower.
Place in bowls and garnish with chopped parsley and Parmesan. Serve immediately with a piece of crusty bread.
Note: This recipe is perfect as is but for those who need a protein, fully cooked roasted chicken cut into small pieces can be added with the broccoli and cauliflower for a hearty bite.
