Appetizers / Soups / Salads

Roasted Broccoli and Cauliflower Soup is for Soup.

Roasted Broccoli and Cauliflower Soup takes several minutes to prepare.

Roasted Broccoli and Cauliflower Soup takes several minutes to cook.

Roasted Broccoli and Cauliflower Soup makes 5 servings.

The ingredients for Roasted Broccoli and Cauliflower Soup are:

Onions, raw, 1 medium (2-1/2" dia), chopped
Cauliflower, raw, 1 head, medium (5-6" dia), chopped
*Broccoli (Head), 2 serving, chopped
Bay Leaf, 1
*Kitchen Basic Vegetable Stock, 2 cup
Water, 2 cups
Milk, 2%, 1 cup
Cheddar Cheese, 110 grams, grated
Olive Oil, 2 tbsp

Here is how you make Roasted Broccoli and Cauliflower Soup:

Preheat the oven to 425.Toss broccoli and cauliflower with half the olive oil. Spread on a greased baking sheet and roast until soft (about thirty minutes).Heat remaining oil in a soup pot. Add bay leaf. Add onion, saute until soft. Allow to caramelize while vegetables roast.Remove bay leaf from soup pot. Add cooked vegetables, stock and water to soup pot. Stir, bring to a boil, cover and simmer fifteen minutes.Using an immersion blender, puree soup. Stir in milk and grated cheese. Serving Size:?Five bowls of soup.

The nutritional information for Roasted Broccoli and Cauliflower Soup is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 216.3

• Total Fat: 14.0 g
• Cholesterol: 27.0 mg
• Sodium: 341.2 mg
• Total Carbs: 14.3 g
• Dietary Fiber: 4.2 g
• Protein: 10.9 g

The dietary needs meet for Roasted Broccoli and Cauliflower Soup is Vegetarian