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Thank you for all your get well wishes for Winston! He is on the mend but definitely hating the restrictions!
We are at home waiting on the impending blizzard that is headed our way. They named it ‘Jonas’ and all I can think of is the darn Jonas Brothers, lol…they’re also predicting 18-24 inches for our area. We haven’t really had snow all winter yet so I guess it’s coming in with a bang and saying hello! I would be more excited for this snow if it wasn’t going to be blizzard-like conditions and if we didn’t have a pup with a broken leg and neuter incisions. We’re going to have to be extra cautious with keeping his cast and belly dry and we’ll have to be shoveling a lot so he has a clear ‘path’ to do his business. I really hope we don’t lose power, either. If we do, we’ll either have to try to go to a hotel or have 20 blankets on our bed and put Winston in it, too.
Thankfully, I made a big batch of this roasted broccoli and cauliflower soup with crispy bacon and leeks to keep us warm and toasty through the blizzard.
Convenience for dinner recipes is key so take a gander at the short ingredient list, make a shopping list, and grab your ingredients and let’s get cooking! You will absolutely love the flavors of this soup and the crispy bacon and leeks on top (and throughout) are so phenomenal! ? I can’t get enough of this soup you guys. Seriously so easy and so so good!!
Simple Roasted Broccoli and Cauliflower Soup with Crispy Leeks and Bacon
Ingredients
- 4 cups (364 g) broccoli florets
- 4 cups (400 g) cauliflower florets
- ¼ cup (59 ml) olive oil
- 1 teaspoon garlic powder
- 3 cups (267 g) thinly sliced leeks, divided
- 1 cup (160 g) diced yellow onion
- 3 ½ cups (828 ml) chicken broth
- ⅔ cup (158 ml) half and half, or heavy cream
- Salt and pepper, to taste
- 5-6 slices of bacon cooked until crispy then crumbled, reserve bacon grease
Instructions
- Preheat oven to 400 °F (204 °C). On a large baking sheet, place broccoli and cauliflower florets in an even layer and drizzle olive oil and garlic powder all over. Using your hands, mix it all together to get them evenly coated. Bake for 30 minutes.4 cups (364 g) broccoli florets, 4 cups (400 g) cauliflower florets, 1/4 cup (59 ml) olive oil, 1 teaspoon garlic powder
- While the broccoli and cauliflower is roasting, heat up the reserved bacon grease in a large pot. Once the grease is very hot, add 1 cup of sliced leeks to the pot and let them fry up until crispy, about 3 minutes. During this time, you’ll want to watch this process very carefully because they can burn in an instant! Once leeks are crispy, remove from pot with a slotted spoon and drain onto a paper towel-lined plate. Set aside.3 cups (267 g) thinly sliced leeks
- Once broccoli and cauliflower are done roasting, remove from oven and set aside.
- In the same skillet used as before, add the remaining leeks and yellow onion. Sauté until softened. Then add the roasted broccoli and cauliflower.1 cup (160 g) diced yellow onion
- Add the chicken broth and half and half to the pot and bring mixture to a low simmer.3 1/2 cups (828 ml) chicken broth, 2/3 cup (158 ml) half and half
- Using an immersion blender*, puree everything together until no chunks remain.
- Season with salt and pepper, to taste.Salt and pepper
- Serve soup in large bowls and top with crispy bacon and leeks.5-6 slices of bacon cooked until crispy then crumbled
Notes
Nutrition
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Sounds like a great soup to keep you warm through the winter! Hope you guys survived all the snow ok!
What an amazing soup! It’s combination of my two favourite soups, broccoli and cauliflower! Yum!
I think a Blizzard always sounds cozy and romantic (coming from Seattle where we have never had one!) but I guess there are a lot of practicalities to consider- I hope you stay safe and warm. This soup should help do the trick!
The addition of roasted cauliflower and broccoli sound amazing!