Simple Roasted Broccoli and Cauliflower Soup with Crispy Leeks and Bacon

This simple roasted broccoli and cauliflower soup with crispy leeks and bacon will be your new favorite soup to warm you right up! 
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 4 -6
Author Julie Wampler


  • 4 cups broccoli florets
  • 4 cups cauliflower florets
  • 1/4 cup olive oil
  • 1 teaspoon garlic powder
  • 3 cups thinly sliced leeks, divided
  • 1 cup diced yellow onion
  • 3 1/2 cups chicken broth
  • 2/3 cup half and half, or heavy cream
  • Salt and pepper, to taste
  • 5-6 slices of bacon cooked until crispy then crumbled, reserve bacon grease


  • Preheat oven to 400 degrees Fahrenheit. 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.
  • 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.
  • 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.
  • Add the chicken broth and half and half to the pot and bring mixture to a low simmer.
  • Using an immersion blender*, puree everything together until no chunks remain.
  • Season with salt and pepper, to taste.
  • Serve soup in large bowls and top with crispy bacon and leeks.


If you don't have an immersion blender, you can divide the mixture in batches and blend it in a blender.