Your cart

Product Title
Option 1 / Option 2 / Option 3
Product Note
Subscription Plan Info
Product Discount (-$0)
COUPON1 (-$0)
$0
$0
-
+
Your cart is currently empty.
Enter discount code
Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.
Coupon1
Coupon2
Cart note
Subtotal
$0
COUPON2
-$0
Order Discount
-$0
Cart Total
$0

Roasted Cauliflower & Broccoli Cheddar Soup

By
Test Kitchen
Fall 2025
A rich and comforting roasted cauliflower and broccoli soup blended with sharp cheddar, Dijon, and cream, served with crunchy garlic sourdough croutons for a cozy, flavorful meal.

Recipe Information

Total Time:
Yield:
12 servings (1½ cups each)

Ingredients

Roasted Cauliflower & Broccoli Cheddar Soup

8 cups cauliflower florets (about 1½ pounds)

6 cups broccoli florets (about 1 pound)

5 tablespoons olive oil, divided

1 teaspoon coarse kosher salt

3 tablespoons cold water

2 tablespoons cornstarch

¼ cup finely chopped shallot

2 cloves garlic, minced

½ cup Chardonnay wine

2 (32-ounce) containers vegetable stock

3 cups heavy whipping cream

2 tablespoons Dijon mustard

½ teaspoon coarsely ground black pepper, plus additional for garnish

1 (8-ounce) sharp cheddar cheese block, shredded; plus additional for garnish

12 cups Garlic Sourdough Croutons

Desired additional roasted vegetables, such as  baby potatoes, carrots, radishes and/or halved and seeded mini sweet peppers, for serving

Garlic Sourdough Croutons

1 (24-ounce) loaf bakery sourdough bread, torn into 1-inch pieces

3 tablespoons olive oil

1 teaspoon grated garlic

1 teaspoon coarsely ground black pepper

Directions

Roasted Cauliflower & Broccoli Cheddar Soup
  1. Preheat oven to 400°F. Line a large rimmed baking pan with foil.
  2. In the prepared baking pan, place cauliflower florets on one half of the pan and broccoli florets on the other half of the pan. Drizzle vegetables with
    4 tablespoons olive oil and sprinkle with salt. Separately toss each until coated; set aside.
  3. Roast vegetables for 30 to 35 minutes or until fork-tender, turning vegetables over halfway through with a metal spatula. During the last 10 minutes of roasting, in a small bowl, stir together water and cornstarch; set aside.
  4. Heat a 7- to 8-quart Dutch oven over medium heat. Add remaining 1 tablespoon oil, shallot and garlic; cook for 1 to 2 minutes or until shallots are soft and opaque.
  5. Remove Dutch oven from heat; add wine. Return Dutch oven to heat; scrape brown bits from bottom of Dutch oven. Add vegetable stock; bring to a boil. Stir in the cornstarch mixture. Continue cooking and stirring over medium heat until slightly thickened. Reduce heat to medium-low and gently simmer, uncovered, for 6 minutes.
  6. Meanwhile, place 3 cups roasted cauliflower in a high-powered blender. Add cream, mustard and ½ teaspoon pepper. Cover and blend on high for 30 to 60 seconds or until smooth.
  7. Add ½ cup of broth mixture to the cauliflower-cream mixture in the blender; cover and blend just until combined. Whisk cream mixture into remaining broth mixture in Dutch oven. Slowly whisk in cheese, one-third at a time, until melted after each addition. Stir in remaining roasted cauliflower and broccoli.
  8. To serve, ladle soup into serving bowls. Top with croutons and remaining shredded cheese. Serve with additional roasted vegetables.

Garlic Sourdough Croutons
  1. Preheat oven to 400°F. Line a large rimmed baking pan with foil.
  2. In the prepared baking pan, spread the torn bread. In a small bowl, whisk together olive oil, garlic and pepper. Drizzle over bread; toss to coat.
  3. Bake for 30 to 35 minutes or until golden brown and toasted, turning bread pieces over halfway through with a metal spatula. Cool in baking pan on a wire rack.
  4. Store in an airtight container in the freezer up to 1 month.

More Recipes

Read more

Related Categories