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