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!
Servings: 6
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 broccoli florets, 4 cups cauliflower florets, 1/4 cup 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 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 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 chicken broth, 2/3 cup 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
If you don't have an immersion blender, you can divide the mixture in batches and blend it in a blender.
Nutrition
Serving: 1 Serving | Calories: 300 kcal | Carbohydrates: 20 g | Protein: 11 g | Fat: 18 g | Fiber: 5 g | Sugar: 8 g
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