Roasted Cauliflower and Broccoli Soup

by Marla on February 22, 2010 · 35 comments

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Roasted cauliflower and broccoli are so delicious and a great way to use them is in a hearty soup recipe. This soup is warming, comforting and of course healthy.  You get a nice amount of good for you vegetable servings here. There is just a little bit of ghee in this soup and it adds oh so much flavor.

I love having a jar of ghee (clarified butter) on my counter top.  It is joyful to have butter at room temperature that doesn’t go rancid after a few days.  You can buy ghee at the store or make your own.  Ghee is butter that has been boiled so the water is removed and the milk solids sink to the bottom. The milk solids are strained out, after caramelizing which imparts a wonderful nutty flavor distincitve to Ghee.

Roasted Cauliflower and Broccoli Soup

Makes about 6 servings

  • 1 head Cauliflower, roughly chopped
  • 1 bunch of Broccoli, roughly chopped
  • a few splashes of Olive Oil
  • Season to taste with: Smoked Paprika, Sea Salt , Cracked Black Pepper
  • 1 Onion, chopped
  • a few Garlic Cloves roughly chopped
  • 2 tbs Butter, Ghee or Olive Oil
  • 3 cups low salt Vegetable Broth (adjust according to how thick you want your soup)

METHOD

Roasted Vegetables: Pre heat oven to 400˚F. Place broccoli and cauliflower on a single layer on lined baking sheet. Spray lightly or toss with olive oil, smoked paprika, pepper and salt. Bake for 20 minutes, toss with tongs so mixture cooks evenly.  Bake another 15-20 minutes for a total time of 35 to 40 minutes. Remove veggies from oven and set aside.

Caramelized Onions: Heat butter, ghee or olive oil on medium high heat.  Add onions.  Sauté until onions are browned and fragrant about 10 to 15 minutes.  Stir and watch carefully so they do not burn.  Add garlic, some smoked paprika, salt and pepper.  Turn the heat down a bit, let the onions stick to the pan a smidge and then stir to scrape up any browned bits.  These browned  bits will add tons of flavor to your onions helping them to caramelize. Continue to do this for about a 1/2 hour.  Remove from heat and set aside.

Soup: Add roasted vegetables, caramelized onions and broth to food processor or blender. Purée until desired consistency is reached. You might need to do a few batches depending on how large your blender is. Thin out or thicken soup with more or less broth according to preference. Season again to taste.

Serve warm with shaved parmesan a dollop of sour cream or Thick Greek Yogurt.

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{ 31 comments… read them below or add one }

1 Jessica @ How Sweet February 22, 2010 at 3:22 pm

That soup looks delicious!! I have never tried ghee..I so need to!

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2 Kristen @ Change of Pace February 22, 2010 at 5:48 pm

That sounds really good… And honestly, 2 tablespoons of butter is not bad at all! I love that you sprinkled cheese on top and didn’t put it in it :)

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3 LilSis February 22, 2010 at 6:02 pm

I’m bookmarking this recipe now! We’ve been roasting a lot of cauliflower in my house lately and I love broccoli soup. I was just wondering last week if I could find a nice recipe that combined broccoli and cauliflower. And, the shaved parmesan is just icing on the cake!

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4 Averie (LoveVeggiesAndYoga) February 22, 2010 at 6:07 pm

Ghee is great but I have never made it on my own, I’d like to try it. I dont do dairy anymore though LOL

Ok so the soup uses cauli and brock which i love, but im not a soup girl. However, it makes me want to like soup, too :)

xoox

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5 bibi December 9, 2012 at 2:38 pm

Yum! I’m making this soup right now. Had a whole bunch of broccoli and cauliflower leftover from an office event and just popped the whole mess in the oven. I LOVE smoked paprika and used it liberally in this soup. Yesterday’s leftovers ramped up! THANK YOU!

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6 Sonia February 22, 2010 at 7:24 pm

Slurrrppp! A very beautiful soup and you have served those bowls making me hungry! :) Wow…i m glad to know that you also use Ghee in your cooking. Ghee is a must thing my pantry. A dollop of ghee in your dish adds an extra flavor and aroma. It’s just beautiful thing! :)

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7 FoodFitnessFreshair February 22, 2010 at 8:19 pm

This sounds great. And a little butter can really go a long way in terms of flavoring a dish. A tablespoon or two is fine, and definitely suitable. You don’t need those Paula Dean sticks of butter to enhance the flavor of foods. Love the utilization of broccoli and cauliflower here. And love your presentation of this post with the whole color coordination you’ve got going on!

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8 Rosa February 23, 2010 at 12:15 am

A lovely soup! Nice combo. Those are two of my favorite veggies…

Cheers,

Rosa

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9 Heather @ Get Healthy With Heather February 23, 2010 at 5:02 am

I just tried roasted cauliflower for the first time a couple days ago and loved the flavor I got from roasting instead of steaming it. Your soup sounds amazing! I love broccoli soups and adding cauliflower to the party would just make it even better!

Hope you enjoy your tea today, I’m enjoying a glass of chai right now :)

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10 Ally @ Sweet & Savory February 23, 2010 at 7:56 am

What a great soup…I may have to try. And I love how you roasted the veggies beforehand!

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11 Noelle February 23, 2010 at 9:39 am

Wonderful looking soup! I just bought some leeks and potatoes. I am looking forward to a soup this week! Thanks for the mention!

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12 Simply Life February 23, 2010 at 12:27 pm

yum! that soup looks great!

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13 Nicole, RD February 23, 2010 at 12:29 pm

YUM! That soup looks fantastic! I think I’ll be trying this soon! I’ve never tried ghee though…I think it’ll be buttah!

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14 Jamie @ My Baking Addiction February 23, 2010 at 1:00 pm

Gorgeous and sounds delicious! I have that red and blue bowl…I love it!

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15 Rose February 23, 2010 at 1:18 pm

Sometimes butter is JUST what you need! I’d rather add a touch of yummy butter than add a ton of ingredients trying to replicate richness, if not needed. GREAT website!

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16 Faith February 23, 2010 at 3:45 pm

I can see how a little butter would definitely make this dish. What a gorgous soup, Marla! I love how thick and rich (and hearty!) it looks. The shaved parm on top is literally the perfect finishing touch!

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17 sophia February 23, 2010 at 7:02 pm

I trust you. That simply looks so luscious, and it incorporates two of my favorite vegetables!!! I wish I had Ghee to use! Butter is just so boring…but I do have 3 lbs of it! Wait, never mind, I only have 2 lbs left…

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18 Jennifer February 23, 2010 at 7:08 pm

I loveeee ghee!This soup sounds amazing!

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19 sweetlife February 24, 2010 at 5:32 pm

What a great soup- my girls’ would love it for lunch time. Great addition adding butter-I’m not as dedicated as you-I love butter!! haha

sweetlife

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20 caronae February 24, 2010 at 6:36 pm

I’m with you on the importance of a little real butter. This soup sounds de-lish! Sometimes a bowl of hot soup is the best winter dinner ever!

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21 Carine February 25, 2010 at 6:59 am

Oh my Heavens! I love Broccoli soooo……much! This is….I don’t know how to describe!

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22 Jess February 25, 2010 at 8:12 am

That soup looks delicious, and perfect for this colder weather!

Those bowls are beautiful, your posts area always so full of color.

A little bit if butter does go a long way – and it really does make a HUGE difference in flavor.

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23 Carol Egbert February 25, 2010 at 8:26 am

The soup is a lovely color. I was surprised to read that it had broccoli as well as cauliflower in it.

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24 Linn @ Swedish Home Cooking February 25, 2010 at 9:31 am

I love your pictures and the recipe looks great. Soups are great. That’s like what we eat in Sweden thought all year to keep ourselves warm :) Please have a look at my online cooking show!

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25 Brandie February 25, 2010 at 11:59 am

Love the photos and it really does sound very yummy! I learn so much from your posts – thanks for everything you share.

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26 shelly (cookies and cups) February 25, 2010 at 1:10 pm

Wow, never heard of ghee…but it sounds fantastic! I might have to give that a shot. Your site is amazing! Thanks for stopping by my site, which lead me to yours!!!

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27 Shelley February 25, 2010 at 5:28 pm

Where can I get those bowls?

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28 marla February 25, 2010 at 9:11 pm

A few of you have asked about the bowls I used in these photos. I found them recently at Anthropologie. They have so many beautiful things for the home…..great china & glassware to stage photos & to enjoy!

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29 Christine February 26, 2010 at 9:14 am

Your pictures are absolutely beautiful…I want to eat the soup before I even read the recipe…

I love the shaved parm on top!! Yum!

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30 Cooking with Coley March 16, 2010 at 6:44 pm

This looks so yummy! I just found your blog through FoodBuzz and this recipe stood out to me. Also if anyone is subscribing this comment chain – the bowls are on sale at the Anthropology on Boylston Street in Boston. :)

I look forward to trying this!

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31 Lynn @ I'll Have What She's Having March 20, 2012 at 1:03 pm

This soup sounds great! Roasting veggies brings out a whole new flavour from them.
Thanks for the link to my soup too!

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