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Roasted Broccoli Cauliflower Soup

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Broccoli Cauliflower Soup

Broccoli Cauliflower Soup

Fiona Haynes
I love broccoli soup and I love cauliflower soup, so it was no stretch to imagine that I would like broccoli cauliflower soup. I thought I would do something a little different, however. I thought I would roast the vegetables instead of steaming them, bringing out a nuttiness that certainly added some depth to the flavor. Make the soup chunky or smooth, depending on your preference; and use either a blender or an immersion stick blender to puree the vegetabels with the milk and broth. Make sure the soup has cooled slightly before doing so to avoid splashing yourself with hot liquid. Enjoy this soup with some whole grain bread or a roll.

Cook Time: 30 minutes

Total Time: 30 minutes

Ingredients:

  • 1 large onion, quartered
  • 2 cloves garlic cloves
  • 1 medium cauliflower chopped into florets
  • 1 pound broccoli, cut into florets
  • 2 tbsp olive oil
  • 2 cups fat-free, low-sodium chicken broth divided
  • 1 cup fat-free or 1% milk
  • salt and freshly ground black pepper to taste

Preparation:

Preheat oven to 400 degrees Fahrenheit.

Place chopped broccoli, califlower, onions and garlic in a large mixing bowl. Drizzle olive oil over the vegetables and toss gently.

Empty vegetables on to a large baking tray.

Roast for 25 minutes until browned and tender.

Remove the tray from the oven and place the vegetables in a blender with a cup of chicken broth. Blend until smooth, or desired consistency if you prefer chunks. Empty in to a large pot. Repeat with remaining vegetables and broth.

Stir in milk, then heat soup gently in a large saucepan on medium heat until warmed through.

Serves 4.

Per serving: Calories 170, Calories from Fat 68, Total Fat 7.6g (sat 1.1g), Cholesterol 1mg, Sodium 131mg, Carbohydrate 18.7g, Fiber 6.7g, Protein 9g

Tips and Suggestions:

  • For convenience, you can buy pre-chopped broccoli and cauliflower packs from many stores.
  • If you choose to omit the olive oil and instead spray the vegetables on the baking tray with nonstick cooking spray, then the calorie count will drop to 118 calories and the fat count will be less than one gram.
  • If you want to make this soup vegetarian, be sure to use vegetable broth instead of chicken broth
  • This soup should be gluten free but some broths do contain gluten. Be sure to check the ingredients list on the carton of broth
  • For a thicker, creamier soup, you can use fat-free half and half instead of the nonfat or 1 percent milk.
  • Swirl some nonfat Greek yogurt on top before serving for added effect, and flavor. Sprinkle some fresh chopped parsley on top, too.
  • If you prefer the soup to be dairy free, use extra broth in place of the milk or some light coconut milk.

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