Ingredients

The following ingredients have 4 Servings
  • 4 cups cauliflower florets
  • 5 cups broccoli florets
  • 10 cloves of garlic (peeled)
  • 3 tablespoons olive oil (divided )
  • 1/2 medium yellow onion (finely diced)
  • 3 cups vegetable broth
  • 2 cups shredded white cheddar cheese
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon salt

Instruction

  • First, preheat oven to 400ºF.
  • Next, place cauliflower, broccoli, and garlic on a baking sheet. Drizzle on 3 tablespoons of olive oil and toss so that everything is fully coated.
  • Roast veggies at 400ºF for about 20 minutes, or until the broccoli begins to brown.
  • While the veggies are roasting, sauté yellow onion in about 1 tablespoon of olive oil with a pinch of salt. Once they are translucent, add in veggie broth and let simmer for a few minutes.
  • Place everything in a high-speed blender (including the cheese) and blend for about a minute, pureeing the vegetables and turning everything into a creamy soup. If you like your soup a little thinner, add more vegetable broth!