- 5 cups broccoli florets
- 5 cups cauliflower florets
- 8 oz uncured bacon (optional)
- 1 tbsp rendered bacon fat (or 1 tbsp avocado oil for vegetarian)
- 1 cup green onions, chopped
- 2 tbsp flat leaf Italian parsley, chopped
- 4 cups chicken broth
- 4 cups half & half (I prefer this lactose-free one)
- 1 cup extra sharp white cheddar cheese, shredded
- 1 cup gruyere cheese, shredded
- 1/2 tsp sea salt
- 1/2 tsp cracked black pepper
- 1/4 tsp red pepper flakes
- 1/4 tsp nutmeg, ground
- Preheat oven to 450 degrees F (232 C).
- Roast broccoli florets and cauliflower florets on a baking sheet lined with parchment paper or a silicone baking liner for 25-30 minutes, turning once with a spatula after 15 minutes.
- Cook bacon directly in your large soup pot, if you choose to use it in this recipe. Crumble and set to the side. Retain 1 tbsp rendered bacon fat in the soup pot. Or, if you are making the vegetarian version of this soup, substitute the rendered bacon fat with 1 tbsp avocado oil.
- Saute green onions and parsley in the cooking fat (bacon or avocado oil) over medium-high heat for 1 minute, just to get a little direct heat on them.
- Add the chicken broth to the pot as well as a divided 4 cups of the roasted broccoli and 4 cups of the roasted cauliflower, reserving the remaining 1 cups of each to the side for later.
- Simmer over medium high-heat until veggies are fork tender, about 10 minutes.
- Remove from heat. Using an immersion blender, blend the veggies and broth to your desired level of smoothness. I like to leave mine somewhat chunky, but it’s up to your own preference. If you do not have an immersion blender, this can be done in a traditional blender or food processor too.
- Return soup to medium-high heat. Add half & half, white cheddar, and gruyere cheese. Mix to combine.
- Once the cheese has melted, return the reserved roasted broccoli and cauliflower back to the pot.
- Season with salt, pepper, red pepper flakes, and nutmeg.
- Allow to simmer together for 10-15 minutes. Taste for seasoning and adjust, if needed.
- Serve warm with reserved bacon crumbles on top, if desired. I also like to add a sprinkle of additional cheese and parsley on top if there’s extra.
Nutrition facts for vegetarian version of Roasted Broccoli Cauliflower soup WITHOUT bacon. Using 1 tbsp avocado oil in place of rendered bacon fat.
cal: 280, fat: 19g, chol: 50mg, sod: 808mg, carb: 12g, fib: 5g, sug: 5g, pro: 16g
- Serving Size: 1/6 of recipe using bacon
- Calories: 409
- Sugar: 5 g
- Sodium: 1273 mg
- Fat: 30 g
- Carbohydrates: 12 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 78 mg