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Yield: 4 servings
Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 1 hour to 1 hour 15 minutes
INGREDIENTS:
- 1 large head cauliflower, cut into small florets (about 8 cups)
- 1 large head broccoli, cut into small florets (about 8 cups)
- 1/4 cup plus 1 teaspoon olive oil, divided
- kosher salt
- 1 cup diced yellow onions
- 2 cloves garlic, minced
- 4 cups vegetable stock
- 1 cup heavy cream
- 4 ounces sharp cheddar cheese, grated (plus more for serving)
- fresh parsley, torn (for garnish)
- black pepper, for serving
DIRECTIONS:
- Preheat oven to 450 degrees. Cook broccoli and cauliflower florets on two sheet pans if necessary. Drizzle both pans with two tablespoons of olive oil each and season with a generous pinch of kosher salt. Roast for 20 to 25 minutes or until caramelized and knife tender. Swap racks halfway during roasting. Remove and set a quarter of both the broccoli and cauliflower off to the side.
- Meanwhile in a Dutch oven add olive oil and saute the onions to the pot for cook 5 minutes or until the onions are soft. Add in the garlic and cook for 1 minute. Pour in the broth and the 3/4 of cauliflower and broccoli. Cover, increase the heat to medium and simmer for 15 to 20 minutes.
- Use immersion blender or ladle the broth and vegetables into a blender and puree until smooth. Return the soup back to the pot, reduce the heat to low and add in the heavy cream. Add the reserved vegetables and grated cheddar cheese. Stir until the cheese has melted and the soup is heated through.Taste-check and season with kosher salt to your preference
- Ladle soup into four bowls, top with crispy bacon, torn parsley, more cheddar cheese and a sprinkle of black pepper.