Ahhhmazing Soup

I thought it was time for a recipe. A coworker introduced me to this recipe and felt I HAD to share because it was so delish. I did not follow the instructions to the tee, but I think next time I will because it will make it even more yummy.

Here goes my journey in making Roasted  Broccoli & Cauliflower Soup from Simply Scratch
Recipe link:
http://www.simplyscratch.com/2014/09/roasted-broccoli-cauliflower-soup.html

Clean and cut your broccoli and cauli, after they are dry, lay them on a baking sheet. Kosher salt (I use sea salt) and pepper to taste and drizzle with olive oil (I use EVOO).

 

Roast at 450 degrees for 20-25 minutes. Cauli may take closer to 25 minutes as the broccoli is usually ready after 20 minutes.

This is the roasted broccoli...

The next part is where I screwed up...

Reserve 1/4 of each pan of roasted cauliflower and broccoli. You will add these back in a little later but for now set them off to the side.

  Add your bacon to a pot with a small amount of oil. (I used EVOO again)

Once the bacon is starting to look crispy, remove and place on a paper towel to remove some of the grease.

Throw in your one onion, chopped... put this in the yummy bacony oil that remains in the pot. Once your onions are cooked, you can throw in your fresh garlic. I used one medium sized onion and 2 cloves of garlic.

Next up is your 4 cups of chicken stock, throw this into the pot with the cooked onions and garlic.

Then throw in your roasted broccoli and cauli. Remember to leave 1/4 of your veggies for later. This is the part I forgot about (which is perfectly acceptable if you want no big pieces of veggies in your soup).

All of this yummy goodness in one pot! It smells great........

Stir and increase heat to medium. 

Now cover and simmer for 15-20 minutes. 

Blending time!!!

Whip out your blender or immersion blender and blending until the veggies are smooth. I opted for my blender, I ladled the vegges along with some broth into the blender. This is the part where I put ALL the veggies in rather than leaving some whole. It's up to you based on what type of texture and consistency you prefer.

Now pour your smooth mixture back into the pot and add 1 cup of CREAM. I used half and half, but cream of your choice is fine. And stir....

Add your saved veggies into the soup and stir. 

Add 4 ounces of grated cheddar and stir until the cheese has melted and soup is warmed through. Just keep the temperature on low. You can recheck your seasonings and see if you need to add salt and pepper.

 When you are ready to serve and eat, garish with the bacon you put to the side. I also added some cheese to the bacon for garnishing.

Now.... ENJOY!!!! Yum-O!!!

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Here is the recipe directly from the owner's website. Again to credit Simply Scratch, here's the link to the website.... http://www.simplyscratch.com/2014/09/roasted-broccoli-cauliflower-soup.html

Roasted Broccoli + Cauliflower Soup {with Bacon and White Cheddar!}

Roasted broccoli and cauliflower blended with bacon and sharp white cheddar. YUM!

Yield: 4 servings
Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 1 hour to 1 hour 15 minutes

Ingredients:

1 large head Cauliflower, cut into small florets {about 8 cups}
1 large head Broccoli, cut into small florets {about 8 cups}
1/4 cup plus 1 teaspoon Olive Oil, divided
Kosher Salt
2 strips slab Applewood or Pecanwood Bacon, cut into 1/2 inch pieces
1 cup diced Yellow Onions
2 cloves Fresh Garlic, minced
4 cups Low-Sodium Chicken Broth
1 cup Heavy Cream
4 ounces Sharp White Cheddar Cheese, grated {plus more for serving}
Fresh Parsley, torn {for garnish}
Black Pepper, for serving

Directions:

Preheat oven to 450 degrees. Separate broccoli and cauliflower florets on two sheet pans. Drizzle both pans with two tablespoons of olive oil each and season with a generous pinch of kosher salt. Roast for 20 to 25 minutes or until caramelized and knife tender. Swap racks halfway during roasting. Remove and set a quarter of both the broccoli and cauliflower off to the side.
Meanwhile in a Dutch oven add the bacon and 1 teaspoon olive oil. Heat over medium-low until bacon is cooked and crispy. Use a slotted spoon to transfer the bacon to a paper towel lined plate. Drain off all but a tablespoon of bacon fat.
Add the onions to the pot, stir and cook 5 minutes or until the onions are soft. Add in the garlic and cook for 1 minute. Pour in the broth and the remaining cauliflower and broccoli. Cover, increase the heat to medium and simmer for 15 to 20 minutes.
Ladle the broth and vegetables into a blender and puree until smooth. Pour the soup back into the pot, reduce the heat to low and add in the heavy cream. Stir and add the reserved vegetables and grated white cheddar cheese. Stir until the cheese has melted and the soup is heated through.Taste-check and season with kosher salt to your preference {I added 1-1/2 teaspoons}.
Ladle soup into four bowls, top with crispy bacon, torn parsley, more cheddar cheese and a sprinkle of black pepper.