Roasted Broccoli Cauliflower Soup

October 12, 2021 By Whip & Wander 44 Comments

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A cozy soup for chilly days

This Roasted Broccoli Cauliflower Soup is a favorite of ours on especially chilly days. Broccoli and cauliflower are roasted until lightly caramelized, then get added to a brothy soup base and blended. A mix of nutty Gruyere and sharp white cheddar get added to the pot, along with a swirl of cream, a dash of red pepper, and a pinch of nutmeg. Then a portion of reserved roasted vegetables gets added in the end along with an optional (but highly encouraged) measure of crispy bacon. This vegetable-forward soup is a hearty and cozy way to keep warm through the cold fall and winter months.

Dry Roasting Vegetables

One thing I think we can call agree on is roasting vegetables makes them taste about 500 x better than boiling, blanching, or steaming them ever could. There’s something extra delicious about the flavor vegetables take on when you roast them until they start to brown and caramelize, and the roasted broccoli and cauliflower in this soup are no exception.

One additional method I use for this Roasted Broccoli Cauliflower Soup recipe is dry roasting. Inspired by Joshua McFadden’s dry grilling, in his book “Six Seasons: A New Way with Vegetables,” where he encourages “Don’t oil your vegetables before you grill them, because the oil burns and tastes acrid. Instead, grill them dry to get a lovely char, and then dress with oil afterwards.” — I employed the same method for my roasted vegetables for this soup.

After washing and chopping, make sure that your broccoli and cauliflower get a good pat dry with a clean kitchen towel. Excess water will steam the vegetables and prevent them from browning and caramelizing properly. Because this recipe calls for a full (packed) sheet pan of vegetables, you’ll get a nice caramelization on the tops and bottoms of your veggies, but there’s less of a risk of your veggies drying out so much that they won’t blend well in your soup.

What should I serve this Roasted Broccoli Cauliflower Soup with?

I love serving this soup with a simple sliced baguette or a batch of this Brown Butter Buttermilk Skillet Cornbread.

Can I adapt this soup for vegetarian diets?

Yes, this Roasted Broccoli Cauliflower Soup can be adapted for a vegetarian diet. You’ll note in the photos and recipe card that bacon is present, but this is totally optional. The bacon cooks separately, so if you would like to make this broccoli cauliflower soup friendly for a vegetarian diet, you can choose to omit it altogether — or if you’re in a mixed dietary group, cook and allow people to dress their bowls as desired. Additionally, you’ll want to swap the rendered bacon fat (where called for) for olive oil or avocado oil. You’ll also want to note that Gruyere cheese is often made with animal rennet, so if you are unable to source a vegetarian version, you can swap the Gruyere for additional white cheddar.

What tools do I need to make this recipe?

A bakers half sheet pan + parchment paper
A cutting board
A chef’s knife
A paper towel-lined plate
A kitchen scale — OR — measuring cups (for less precise measurements)
Measuring spoons
A cheese grater
A large soup pot or Dutch oven
A slotted spoon
A wooden spoon or spatula (can be the same as the slotted spoon above)
An immersion blender — OR — may use a traditional blender if needed (though you may have to blend in batches)
A ladle

Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.

Looking for more cold-weather soup inspiration?

Love this Roasted Broccoli Cauliflower Soup? Here are some of my other favorite cold-weather soup recipes: