Roasted broccoli/cauliflower soup

A CSA member turned us onto this simple preparation during last fall’s broccoli and cauliflower abundance. Chop up broccoli and/or cauliflower (and possible some onions and/or garlic) and toss evenly with oil. Roast at 400° until tender. Meanwhile, heat up some good quality broth (we use homemade chicken stock) on the stove. Add the roasted broccoli/cauliflower to the soup pot and simmer for a few minutes. Transfer about half the soup to a blender and blend smooth. Return to the pot and also stir in some grated cheddar cheese and/or cream. Salt and pepper to taste and serve hot with crusty bread. Easy, warming, and delicious!

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