Appetizers / Soups / Salads

Roasted Cauliflower and Broccoli Soup is for Soup.

Roasted Cauliflower and Broccoli Soup takes 20 minutes to prepare.

Roasted Cauliflower and Broccoli Soup takes 60 minutes to cook.

Roasted Cauliflower and Broccoli Soup makes 6 servings.

The ingredients for Roasted Cauliflower and Broccoli Soup are:

1 Large Bunch of Broccoli
1 Large Head of Cauliflower
2 Large Carrots
1 Medium Onion
2 Cloves Garlic
4 Cups Cambell's No Salt Added Chicken (or Veggie) Broth (1Carton)
1 sprig fresh thyme or 1 tsp dried
Salt and Pepper to taste
2 Tbsp vegetable oil

Here is how you make Roasted Cauliflower and Broccoli Soup:

Roughly chop broccoli, cauliflower, carrots and onion. Toss in oil with some salt and pepper. Spread onto baking sheet (may need two) and roast at 375F for about 40 minutes, or until veggies become tender with browned edges.Add all roasted veggies plus the rest of the ingredients to a large stock pot and bring to a boil. Let simmer for about 10 minutes. Turn off heat and allow to cool for a few minutes, then blend in a blender until you have the smoothness you want. Return soup to pot and bring to a boil again and simmer for another 10 minutes.This soup tastes even better the next day, once all the flavors have had the chance to marry. Freezes very well!Serving Size: Approximately 6 2 cup servingsNumber of Servings: 6Recipe submitted by SparkPeople user EKIPATIR.

The nutritional information for Roasted Cauliflower and Broccoli Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 134.0

• Total Fat: 5.4 g
• Cholesterol: 0.0 mg
• Sodium: 321.1 mg
• Total Carbs: 18.0 g
• Dietary Fiber: 7.6 g
• Protein: 7.4 g