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!
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– 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
Ingredients
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Peel and chop the vegetables and place them on the baking sheet. Add the olive oil to the vegetables and sprinkle the vegetables with 2 teaspoons of salt.
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Mix the vegetables around so they are well coated.Place the baking sheet in the oven and roast for 20 minutes.
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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.
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When it begins to simmer, use an immersion blender and carefully blend the soup until it is a creamy consistency.
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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.