Roasted Broccoli Cauliflower Soup with bacon and parsley in a white bowl on a wooden surface

Roasted Broccoli Cauliflower Soup

  • Author: Whip & Wander
  • Prep Time: 6 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hours 6 minutes
  • Yield: 6 servings 1x
  • Category: Soups & Stews, Mains
  • Cuisine: American



  • 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


  1. Preheat oven to 450 degrees F (232 C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Simmer over medium high-heat until veggies are fork tender, about 10 minutes.
  7. 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.
  8. Return soup to medium-high heat. Add half & half, white cheddar, and gruyere cheese. Mix to combine.
  9. Once the cheese has melted, return the reserved roasted broccoli and cauliflower back to the pot.
  10. Season with salt, pepper, red pepper flakes, and nutmeg.
  11. Allow to simmer together for 10-15 minutes. Taste for seasoning and adjust, if needed.
  12. 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