This creamy and cheesy roasted broccoli and cauliflower soup is the definition of comfort! It's loaded with healthy vegetables, but the little bit of heavy cream adds silkiness and indulgence! This soup will warm you on the coldest of nights!
It's almost soup season here in New England and I am gearing up to be making soups all the time!
I love soup because it's a great way to hide veggies in something my kids will eat. Italian Wedding soup is a favorite because of the little baby meatballs and fun pasta! Roasted cherry tomato soup is one of my favorites because it's easy and healthy!
When I was a kid I loved cream of broccoli soup. You know, the ones that came out of those cans? Well no more cans for me. I'd rather make it myself and get the best ingredients into my soup!
This soup is loaded with cauliflower, broccoli, and carrots. A little bit of heavy cream adds silkiness and makes this soup feel luxurious. Ok, let's make this soup so we can all enjoy it!
Why This Soup Is Amazing!
- It's gluten free! You don't need to thicken the soup with any flour or cornstarch. The pureed vegetables and cheese give the soup a delicious, thick consistency.
- It's a great make ahead meal! This soup reheats like a charm, so make it on the weekends and eat it throughout the week.
- It's a great way to hide veggies in your kids diets! This soup is pureed to a silky consistency. They won't even realize there's cauliflower, broccoli, and carrots in it!
Ingredients You'll Need
- Chicken broth- Turkey broth or vegetable broth would work perfectly as well. Make sure it's low sodium so you can control the amount of salt in the soup.
- Broccoli and Cauliflower- 2 cups of each, which is about 1 small head of each or half a head of each.
- Shredded cheese- Cheddar is classic, but white cheddar, muenster, or Colby Jack would work as well.
- Carrots and onion- to add a little more flavor and texture
- Heavy cream- to add silkiness to the soup.
Equipment You'll Need
- Dutch Oven
- Measuring Cups
- Measuring Spoons
- Baking Sheet
- Parchment Paper or Silicone Mat
- Immersion Blender
Step By Step Photos
How To Make Roasted Broccoli and Cauliflower Soup
- Preheat the oven to 425 degrees.
- It's time to chop the veggies. Wash and peel the carrot and place them on a silicone mat lined baking sheet, or a parchment lined baking sheet.
- Peel and cut the onion and add it to the baking sheet.
- Wash and cut the broccoli and cauliflower and add it to the baking sheet.
- Place the baking sheet in the oven and roast for 20 minutes.
- After 20 minutes is up, add the vegetables to a Dutch Oven. Cover the vegetables with chicken broth and allow the mixture to come to a simmer.
- Once the vegetables and broth start simmering, carefully blend the soup with an immersion blender until the consistency is smooth. I like to keep a few chunks in the soup for some texture. Turn the heat to low.
- Add the shredded cheddar, heavy cream, paprika, and salt. Mix until the cheese is completely melted. Season with more salt and pepper if you would like and serve immediately.
Making This Soup in the Slow Cooker
You can easily make this soup in a slow cooker instead of in a Dutch oven. This is a great option if you want to make the soup ahead of time and keep it warm throughout the day.
Instead of added the roasted vegetables to a Dutch oven, add them to a slow cooker. Cover the vegetables with chicken broth and keep the temperature on low for 8 hours, or high for 4 hours. When you are ready to serve the soup, blend it up with the immersion blender and add the cheese and heavy cream.
You don't want to add the heavy cream too soon and let it sit in the slow cooker as that could curdle the cream in the soup.
No Immersion Blender? No Problem!
If you don't have an immersion blender, you should definitely get one. It's a great tool to have and it comes in handy when making soups.
To make this soup without an immersion blender, you can use a regular blender. Just be super careful. This soup is very hot when you are putting it in the blender, so make sure you don't overfill the blender. If you overfill it, the lid could come off and you'll have hot soup everywhere. Not fun!
If you are want to blend this in a blender, just do it in small batches. Blend a little soup at a time and place it back into the Dutch oven when you are done.
Tips and Tricks
- Instead of heavy cream, half and half can be substituted.
- To make this recipe vegetarian, use vegetable broth instead of chicken broth.
- Feel free to use all cauliflower, or all broccoli if you don't want to do a mixture of both.
- If you're a spicy food lover like me, add some sriracha in to give it a little kick!
- Serve this soup with a delicious grilled cheese or a side salad. An easy, cozy Winter meal!
Frequently Asked Questions
Yes! Give it a little more time in the oven to roast because it will give off some liquid as it cooks. Frozen vegetables are so easy to find in the grocery store, they are a no brainer when it comes to making soup!
Definitely! Allow the soup to completely cool and then add it to air tight containers or Ziploc bags. Write the date on the container and you can freeze this soup for up for 3 months. To defrost, place the container in the refrigerator and allow it to thaw completely. When you are ready to reheat it, place it on the stove in a pot and allow it to gently heat through.
This soup is perfect for meal prep. Make a big batch on a Sunday and eat it for lunch throughout the week. Place the amount you want to eat in a large microwave safe bowl and heat it for 2-3 minutes, until it is the desired temperature. It can also be reheated on the stove.
Yes! If you wanted to take out the step of roasting everything you can! Instead of roasting the vegetables, place the olive oil in a Dutch oven. Add the chopped veggies and sauté them for 8 minutes. Cover the vegetables with the chicken broth and let it simmer for 25 minutes until they are tender. Then follow the rest of the steps.
Other Recipes You Might Enjoy
Did you love this Roasted Broccoli and Cauliflower Soup? I'd so appreciate it if you would give this recipe a 5 star review! That will help other hungry readers find my recipes!
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Roasted Broccoli and Cauliflower Soup
- Immersion Blender
- 1 Onion Medium sized
- 2 Carrots Medium sized
- 2 cups Broccoli florets
- 2 cups Cauliflower florets
- ¼ cup Olive Oil
- 6 cups Chicken Broth Low Sodium
- ½ cup Heavy Cream
- 2 cups Shredded Cheddar
- 2 teaspoon Salt
- 1 teaspoon Sweet Paprika
- Preheat the oven to 425°.
- Wash the broccoli and cauliflower and cut the heads into florets. Place them on a baking sheet lined with parchment paper or a silicone mat.
- Peel and chop the carrots and place them on the baking sheet with the broccoli and cauliflower.
- Peel and chop the onion and place it on the baking sheet with the rest of the vegetables.
- Add the olive oil to the vegetables and sprinkle the vegetables with 2 teaspoons of salt. Mix the vegetables around so they are well coated.
- Place the baking sheet in the oven and roast for 20 minutes.
- After 20 minutes, take the baking sheet out of the oven and spoon the vegetables into a Dutch oven. Cover the vegetables with the broth and bring the mixture to a simmer.
- When it begins to simmer, use an immersion blender and carefully blend the soup until it is a creamy consistency.
- Once the consistency is to your liking, add the heavy cream and shredded cheddar. Reduce the heat to low and stir until all the cheese is melted.
- Serve immediately.
- Half and half can be substituted for heavy cream.
- To keep this recipe vegetarian, vegetable broth can be substituted instead of chicken broth.
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My grown granddaughter and I thought this soup was delicious. I followed the instructions exactly and it turned out so tasty
I am so glad you enjoyed it!! Thanks for making my recipe!
This soup is perfect for those cold fall days and is so easy to make! Thank you for the great recipe