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Vegan Cream of Roasted Broccoli and Cauliflower Soup

Prep Time 20 minutes
Cook Time 40 minutes

Ingredients

  • 1 large sweet onion diced
  • 2 heads of cauliflower washed and roughly chopped, discarding the stems
  • 32 oz. vegetable broth
  • 2 Tbsp. fresh garlic minced (~6 to 8 cloves)
  • 1 Tbsp. all purpose seasoning simply organic
  • 1 & 1/2 lbs. fresh broccoli florets
  • kosher salt and pepper to taste

Instructions

  1. Preheat your oven to 400°F.
  2. Toss the onion and cauliflower into a large soup pot over medium high heat.
  3. Add the vegetable broth to the pot and bring to a boil.
  4. Add the garlic and all-purpose seasoning.
  5. Turn the heat down, put a lid on the pot and simmer for 20 to 30 minutes.
  6. Meanwhile, line a large cookie sheet with parchment paper.
  7. Spread the broccoli florets out onto the parchment lined pan.
  8. Sprinkle the broccoli liberally with salt and pepper.
  9. Roast broccoli at 400 for 30 minutes.
  10. When your cauliflower is soft (falling apart) blend the entire pot of it until it is a smooth puree. (I had to blend mine in three separate batches.)
  11. Add the puree back to the soup pot. Taste and add salt and pepper if desired. (I added ~1Tbsp. kosher salt at this point)
  12. When the broccoli is finished roasting add it to the pot of pureed cauliflower and stir to combine.
  13. Return 2 to 3 cups of the broccoli and cauliflower mixture back into the blender and puree until smooth.
  14. Add the pureed mixture back into the pot.
  15. Stir the soup over medium heat until well combined and heated back through.
  16. Ladle the soup into serving bowls and EAT!!!