Cheesy Roasted Broccoli and Cauliflower Soup
Taking the extra step to roast the veggies makes all the difference in this Cheesy Roasted Broccoli and Cauliflower Soup. This twist on the classic, creamy soup is the just the thing to get keep you cozy during the cooler months!
Servings: 6 people
Ingredients
- 4 cups broccoli florets small, bite-sized pieces
- 4 cups cauliflower florets small, bite-sized pieces
- 1 cup carrots small, bite-sized pieces
- 2 tbsp. olive oil
- 1 tsp. salt
- ½ tsp. black pepper
- ½ tsp. garlic powder
- 4 tbsp. butter
- ½ cup white onion chopped
- 1 clove minced garlic
- ¼ cup flour
- ½ tsp. dry ground mustard
- 3 cups chicken broth
- 8 oz. sharp cheddar cheese shredded
- 2 cups half & half
Instructions
- Preheat oven to 425 degrees.
- Place broccoli, cauliflower and carrots on a large sheet pan. Drizzle with olive oil and season with salt, pepper & garlic powder. Toss well and spread into an even layer. Roast 15-20 minutes until tender.
- In a dutch oven or large pot, melt butter over medium-high heat. Add onion and sauté 4-5 minutes until translucent. Add garlic and cook for 1 minute.
- Stir in flour & dry mustard and cook for another minute. Add in chicken broth and bring to a simmer.
- Add roasted vegetables and bring to a simmer for 2 minutes. Slowly stir in cheddar cheese. Stir until cheese is completely melted.
- Turn heat to low and pour in half & half. Heat through for another few minutes, but do not boil. Season with extra salt and pepper, if needed.
Helpful Equipment & Ingredient Links
Dutch Oven
Box Grater
Notes
Quick tip: shred your own cheese! Store-bought shredded cheese has an anticaking coating on it to prevent it from sticking together. When melted, this could cause the soup to have a grainy texture. It's worth the extra minute it takes to shred your own!
- 8 oz. block of cheese = 2 cups shredded