Broccoli Cauliflower Soup Recipe

Introduction

This broccoli cauliflower soup is a comforting and nutritious meal, perfect for any season. It combines fresh vegetables with flavorful herbs for a light yet satisfying dish that’s easy to prepare and enjoy.

Ingredients

• 2 cups broccoli florets, chopped small and rinsed
• 3 cups cauliflower florets, chopped small and rinsed
• 1 cup carrot, diced (optional for low-carb, keto diet)
• 1 tablespoon olive oil
• 1 yellow onion, diced
• 3-4 cloves garlic, minced
• 6 cups (1.5 liters) vegetable broth
• 1 (15 oz / 420 g) can diced tomatoes, drained (or 4 fresh tomatoes, diced)
• 1 tablespoon Italian dried herbs
• A pinch of crushed red pepper flakes, or to taste
• Salt and fresh cracked black pepper
• Fresh grated Parmesan cheese, for serving (optional)
• Chopped fresh flat-leaf parsley, for serving

Instructions

1. Step 1: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add diced onion and minced garlic, cooking until the onions are translucent and the garlic is fragrant, about 2 minutes.
2. Step 2: Add the diced carrot and cook while stirring occasionally for 2 to 3 minutes.
3. Step 3: Pour in the vegetable broth, drained diced tomatoes, Italian herbs, crushed red pepper flakes, salt, and pepper. Bring the mixture to a boil.
4. Step 4: Reduce heat and simmer for 5 minutes to allow the flavors to meld.
5. Step 5: Stir in the rinsed broccoli and cauliflower florets. Continue to simmer gently until the vegetables are cooked through but still retain some crunch, about 5 minutes.
6. Step 6: Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh grated Parmesan cheese and chopped parsley, then serve immediately.

Tips & Variations

• For a creamy texture, blend a portion of the soup before adding the broccoli and cauliflower.
• Swap the vegetable broth for chicken broth if you prefer a non-vegetarian option.
• Skip the carrot for a lower carb or keto-friendly version.
• Add a squeeze of fresh lemon juice at the end to brighten the flavor.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it becomes too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, the soup can be prepared a day in advance. Just store it in the fridge and reheat before serving. Keep the garnishes separate until ready to eat.

Can I freeze broccoli cauliflower soup?

Freezing is possible, but the texture of the vegetables may change. For best results, slightly undercook the broccoli and cauliflower before freezing, then finish cooking after thawing.

Broccoli Cauliflower Soup Recipe

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★★★★★

4.8 from 108 reviews

This Broccoli Cauliflower Soup is a wholesome, comforting dish featuring tender broccoli and cauliflower florets simmered in a flavorful vegetable broth with garlic, onions, and Italian herbs. Optionally enhanced with diced tomatoes and fresh parsley, it offers a vibrant and nutritious option perfect for a light lunch or cozy dinner.

• Author: Rita
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 2 cups broccoli florets, chopped small, and rinsed
• 3 cups cauliflower florets, chopped small, and rinsed
• 1 cup carrot, diced (optional for low-carb, keto diet)
• 1 yellow onion, diced
• 3–4 cloves garlic, minced
• 1 (15oz – 420g) can diced tomatoes, drained (or 4 fresh tomatoes, diced)

Liquids & Seasonings

• 1 tablespoon olive oil
• 6 cups (1.5 liters) vegetable broth
• 1 tablespoon Italian dried herbs
• A pinch of crushed red pepper flakes, or to taste
• Salt, to taste
• Fresh cracked black pepper, to taste

Garnish

• Fresh grated Parmesan cheese (optional)
• Chopped fresh flat-leaf parsley

Instructions

1. Prepare the base: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the diced onion and minced garlic, cooking until the onions are translucent and the garlic is fragrant, about 2 minutes.
2. Sauté the carrots: Add the diced carrots to the pot and cook, stirring occasionally, for 2 to 3 minutes to soften slightly while blending flavors.
3. Add liquids and seasonings: Pour in the vegetable broth and add the drained diced tomatoes, Italian dried herbs, crushed red pepper flakes, salt, and freshly cracked black pepper. Stir everything together.
4. Simmer flavors: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 5 minutes to meld the flavors.
5. Add broccoli and cauliflower: Stir in the rinsed broccoli and cauliflower florets and continue to simmer until the vegetables are tender but still slightly crunchy, approximately 5 minutes.
6. Adjust seasoning and serve: Taste the soup and adjust seasoning with salt and pepper as needed. Ladle into bowls, garnish with fresh grated Parmesan cheese and chopped parsley, and serve immediately.

Notes

• Carrots are optional and can be omitted to maintain a lower-carb or keto-friendly soup.
• You can substitute fresh tomatoes for canned diced tomatoes when in season for fresher flavor.
• Use vegetable broth to keep the soup vegetarian and enhance its flavor profile.
• For a creamier texture, blend part or all of the soup with an immersion blender before serving.
• Garnishing with Parmesan is optional; omit for a vegetarian version if strict avoidance of animal products is necessary.

Keywords: broccoli cauliflower soup, vegetarian soup, healthy vegetable soup, easy soup recipe, Italian herb soup