• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • Appetizers & Bites
    • Mains
    • Sides
    • Salads & Dressings
    • Pizza
    • Soups & Stews
    • Breakfast & Brunch
    • Desserts
    • Drinks & Libations
    • Breads, Butters, and Jams
    • Sourdough
    • Sauces & Savory Condiments
    • tips & tricks
    • Harry Potter
    • Recipe Index
  • Adventures
  • Reads
  • Shop
    • Kitchen Tools
    • Pantry Staples
  • About
    • Contact
    • Privacy Policy
    • Disclosure Policy

Whip & Wander

menu icon
go to homepage
  • Recipes
  • About
  • Newsletter
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • About
    • Newsletter
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Whip & Wander » Recipes » soups & stews

    Published: Oct 12, 2021 by Jenni · This post may contain affiliate links.

    Roasted Broccoli Cauliflower Soup

    This page may contain affiliate links. Please see my full disclosure policy for details.
    Jump to Recipe·Print Recipe
    Roasted Broccoli Cauliflower Soup in a large white bowl topped with green onions, broccoli, cauliflower, and bacon
    a white soup bowl filled with cauliflower and broccoli soup
    two white dishes with Roasted Broccoli Cauliflower Soup resting on a mauve cloth with two spoons resting to the right of the bowls
    broccoli and cauliflower in a creamy broth with a metal ladle resting in the broth
    a large white bowl with Roasted Broccoli Cauliflower Soup and a gold spoon resting in a bowl
    two bowls with Roasted Broccoli Cauliflower Soup topped with bacon resting on a mauve cloth

    Roasted Broccoli Cauliflower Soup in a white bowl on a mauve colored cloth

    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.

    a sheet pan containing raw broccoli and cauliflower

    raw broccoli florets and cauliflower florets

    a sheet pan of roasted broccoli and cauliflower florets

    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.

    a soup pot full of Roasted Broccoli Cauliflower Soup and a metal soup ladle

    a metal soup ladle resting in some Roasted Broccoli Cauliflower 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.

    two white bowls full of Roasted Broccoli Cauliflower Soup resting on a mauve cloth with two gold spoons on the cloth

    a white bowl filled with Roasted Broccoli Cauliflower Soup topped with bacon, parsley, and green onions

    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.

    two bowls filled with soup with broccoli, cauliflower, cheese, bacon, and green onions

    a gold spoon resting in a white bowl filled with Roasted Broccoli Cauliflower Soup

    Looking for more cold-weather soup inspiration?

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

    • French Lentil Soup
    • Roasted Butternut Squash Soup
    • Chunky Tomato Basil Soup
    • Roasted Poblano Corn Chowder
    • Clam Chowder with Jalapeno and Corn
    • Pressure Cooker Split Pea Soup with Smoked Ham Hock
    • Pressure Cooker Buffalo Chicken Soup
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Roasted Broccoli Cauliflower Soup in a white bowl on a mauve colored cloth

    Roasted Broccoli Cauliflower Soup

    ★★★★★ 5 from 24 reviews
    • Author: Whip & Wander
    • Prep Time: 10 minutes
    • Cook Time: 70 minutes
    • Total Time: 1 hour 20 minutes
    • Yield: 6 servings 1x
    • Category: Soups & Stews, Mains
    • Method: Oven / Stovetop
    • Cuisine: American
    • Diet: Gluten Free
    Print Recipe
    Pin Recipe

    Description

    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.


    Ingredients

    Scale
    • 1 lb (about 6 cups) broccoli florets
    • 1 ½ lbs (about 6 cups) cauliflower florets
    • 12 oz uncured bacon, chopped (may omit for vegetarian)
    • 80 g (about 1 cup) green onions, chopped
    • 2 tbsp fresh flat-leaf Italian parsley, chopped
    • 48 oz (6 cups) chicken broth (may swap for veggie broth if desired)
    • 1 cup heavy cream
    • 4 oz (about 1 rounded cup) Gruyere cheese, shredded
    • 4 oz (about 1 cup) sharp white cheddar cheese, shredded
    • ½ tsp Kosher salt
    • ½ tsp cracked black pepper
    • ¼ tsp red pepper flakes
    • ¼ tsp nutmeg, ground
    • 1 tbsp cornstarch + 2 tsp cold water slurry

    Instructions

    1. Preheat oven to 425 degrees F / 220 C. Prep a baker's half sheet with parchment paper and reserve to the side.
    2. After washing and chopping, make sure that your broccoli and cauliflower florets get a good pat dry with a clean kitchen towel. Excess water will steam the vegetables and prevent them from browning and caramelizing properly. Transfer the broccoli and cauliflower to the reserved baking sheet then transfer to the oven to roast for 25-30 minutes.
    3. While the vegetables roast, cook the bacon. In a large soup pot or Dutch oven over medium-high heat, add the chopped bacon. Cook down, stirring often until the rendered fat starts to look slightly foamy with small bubbles and the bacon has browned. Then, using a slotted spoon, carefully transfer the bacon to a reserved plate lined with paper towels, leaving the majority of the rendered bacon fat in the pan. Allow the fat to cool slightly, then carefully dispose of all but about 1 tablespoon of the rendered fat.
    4. Once the vegetables have finished roasting, start the soup. In the same pot you just cooked the bacon in, over medium-high heat, cook the green onions and parsley in the reserved tablespoon of rendered bacon fat (or olive oil/avocaco oil if preferred) for about 1 minute just so they get a bit of direct heat.
    5. Add the majority of the roasted broccoli and cauliflower florets to the pot, leaving about ⅙th (about 1 cup) of each vegetable reserved to the side for later. Saute the vegetables in with the rendered bacon fat, green onions, and parsley for a minute or two until coated, then add the chicken broth. Allow the soup to come to a simmer, cooking until the vegetables are fork-tender, about 10-minutes.
    6. Remove the pot from heat and using an immersion blender, blend the veggies and broth to your desired level of smoothness. If you do not have an immersion blender, this can be done in a traditional blender, though you may have to blend in batches.
    7. Return the soup to the stove over medium-high heat. Add the shredded Gruyere and sharp white cheddar cheeses in handfuls, stirring well between each handful to ensure it melts into the soup evenly. Then add the heavy cream, salt, black pepper, red pepper flakes, and nutmeg, stirring until well combined. Then add the remaining reserved roasted broccoli and cauliflower florets to the pot and stir to combine. Simmer together for about 5-minutes, stirring often.
    8. In a small bowl, stir the cornstarch and cold water together, whisking with a fork until fully dissolved. Add the slurry to the pot, stirring to combine. Simmer for an additional 5 minutes, stirring often, to thicken and allow the newly added roasted broccoli and cauliflower florets to tenderize a bit more.
    9. You can stir the reserved bacon directly into the soup at this point, or serve on the side to add to bowls as desired. I like to taste for salt and adjust as needed after the bacon has been added rather than before as the bacon adds extra saltiness to the soup. Serve warm with an optional side of sliced baguette or Brown Butter Buttermilk Skillet Cornbread.

     


    Notes

    Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

    10/12/21 This recipe was updated and may no longer fit specified dietary preferences from previous versions of this post.


    Nutrition

    • Serving Size: ⅙ of recipe (with bacon)
    • Calories: 470
    • Sugar: 5 g
    • Sodium: 1297 mg
    • Fat: 37 g
    • Saturated Fat: 21 g
    • Carbohydrates: 15 g
    • Fiber: 5 g
    • Protein: 27 g
    • Cholesterol: 119 mg

    Keywords: broccoli, cauliflower, bacon, Gruyere, cheddar

    Did you make this recipe?

    Tag @whipandwander on Instagram and hashtag it #whipandwander

    Related

    « Romesco Sauce
    Pasta with Butternut Squash Sauce and Chorizo »

    Reader Interactions

    Comments

    1. Gerri says

      July 27, 2020 at 10:27 am

      Does this soup freeze well ?

      Reply
      • Whip & Wander says

        August 03, 2020 at 8:38 am

        Yes, however, because it is dairy-based there is likely to be some separation of liquid and solid. This can be remedied by defrosting then reheating over medium heat on the stove. If needed, you can add a splash or two of more half & half or milk at this time. As this recipe contains broccoli and cauliflower you will see a further breakdown of these vegetables when defrosting and reheating as well, but because much of this soup is pureed with an immersion blender already, I think that this is still quite nice defrosted and reheated.

        Reply
    2. Kate says

      March 20, 2020 at 3:20 pm

      Can I substitute milk for the half and half? If so, how much should I use? Thanks!

      Reply
      • Whip & Wander says

        March 23, 2020 at 7:07 pm

        Yes, you should be able to sub in for milk. In order to make sure that the soup is nice and thick, I would probably decrease the broth by 2 cups to start out with and then add more as needed. If you'd like to thicken further, you can make a slurry of 1 tbsp arrowroot powder with room temperature (not hot or it will clump) broth. Once dissolved completely, you can add it to the soup to thicken.

        Reply
    3. Kacie Morgan says

      March 11, 2019 at 4:46 pm

      This looks like a delicious soup and I don't want soup weather to be over yet too! I think soup can be enjoyable at any time of the year as long as you use some seasonal ingredients 🙂

      ★★★★★

      Reply
    4. Kari Heron | Chef and Steward says

      March 04, 2019 at 7:59 am

      A few things: roasted veggies. Rendered bacon fat. Bacon topping. Honestly, this is a soup I can sip for days. Really really great recipe! Giving it 5 stars

      ★★★★★

      Reply
    5. Daniela says

      March 03, 2019 at 7:53 pm

      Yum!!! This soup is exactly what I crave all winer in soup form :). Thanks so m much for sharing!

      Reply
    6. Julie says

      March 03, 2019 at 7:34 pm

      Haha, I AM ready for soup weather to be over, but it's snowing right now. I love cold-ish weather (and HATE hot weather) but I walk 3 miles each way to work and walk my children to preschool/daycare, and all these days of highs in the single digits is just TOO MUCH. I cannot wait for a few weeks with highs in the upper 40s or 50s. (But since soup weather appears to be sticking around for a while, I'll add this to the menu for next week!)

      Reply
    7. Kiki Johnson says

      March 03, 2019 at 7:07 pm

      I always have a little jar with bacon fat in the fridge and oftentimes forget about it! This soup comes at the perfect time! The smokiness of bacon goes so well with the sweetness of cauliflower! LOVE

      ★★★★★

      Reply
    8. Analida Braeger says

      March 02, 2019 at 6:37 pm

      Broccoli soups are my absolute favorite ! I have never tried roasting it before making the soup.

      ★★★★★

      Reply
    9. Alisha Rodrigues says

      March 02, 2019 at 2:35 pm

      I've not tried making soup with a combination of broccoli and cauliflower. This looks interesting thou so I'm giving it a shot for dinner on Monday. I'm sure the Bacon and cheese would take it to the next level

      ★★★★★

      Reply
    10. Lorie says

      March 02, 2019 at 12:54 pm

      Was hoping Soup season would be close to over now but I’m still needing all of it. So this one will do just fine!!!

      ★★★★★

      Reply
    11. Denise says

      February 28, 2019 at 10:55 am

      This soup looks so creamy and delicious! I bet the flavors are amazing! I will have to make this one soon! Thanks for sharing your recipe!

      ★★★★★

      Reply
    12. Nicoletta says

      February 28, 2019 at 6:51 am

      Roasting the vegetables does make it extra tasty! Love the combination of both cauliflower and broccoli. For me vegetarian option, with e.v.o. oil 😊

      ★★★★★

      Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Pleased to meet you, I’m Jenni!

    Welcome to my little slice of the web where I share recipes for food, travel, books, and life!

    More about me →

    Healthy & Delicious Dinners

    • Farro Salad with Butternut Squash, Kale, and Feta
    • Wild Rice Salad with Sweet Potatoes, Kale, and Balsamic Mushrooms
    • Stuffed Poblano Peppers with Cilantro Lime Cauliflower Rice
    • Shaved Fennel, White Bean, and Arugula Salad with Tuna

    Winter Brunch Recipes

    • Smoked Salmon and Citrus Salad with Cucumber and Avocado
    • Kitchen Sink Frittata
    • Shakshuka (Eggs Poached in Tomato Sauce with Sausage, Peppers, and Feta)
    • Roasted Cinnamon Garlic Sweet Potatoes

    Popular Recipes

    • Brown Butter Buttermilk Skillet Cornbread
    • Pressure Cooker Collard Greens with Smoked Ham Hock
    • Pasta with Olive Tapenade
    • Easy Same-Day Pizza Dough

    New on the blog!

    • Jumbo Meatballs with Marinara
    • Gingerbread Granola
    • The Best Cookbooks to Gift for Every Type of Home Cook
    • Roasted Root Vegetables with Cider Vinaigrette

    Footer

    ↑ back to top

    Recipes

    • Appetizers
    • Mains
    • Sides
    • Brunch
    • Desserts
    • Pizza
    • Harry Potter
    • Sourdough

    Whip & Wander

    Copyright © 2022 Whip & Wander. All Rights Reserved.

    Privacy Policy / Disclosures

    As an Amazon Associate I earn from qualifying purchases.

    More to consume

    • About
    • Contact
    • Newsletter
    • Shop Tools
    • Shop Pantry
    2144 shares
    • 156
    • 25
    2144 shares
    • 156