Broccoli Cauliflower Soup — A super nutritious, hearty, and delicious soup ready in 15 minutes. Paleo/low carb/whole30/gluten-free friendly, it is loaded with cheesy broccoli and cauliflower flavors. Make a double batch of this broccoli cauliflower soup and freeze it to have plenty of leftovers for the coming weeks!
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Photo credit: © Eatwell101.com
Ingredients list for the Broccoli Cauliflower Soup
- 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 (1,5l) vegetable broth
- 1 (15oz – 420g) can diced tomatoes, drained (or 4 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
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Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
Download your broccoli cauliflower soup recipe card with nutrition info!
1. To make the broccoli cauliflower soup: In a large pot or dutch oven, heat olive oil over medium-high heat. Add onion and garlic; cook until onions are translucent and garlic is fragrant for about 2 minutes. Add carrot and cook stirring occasionally for 2 – 3 minutes. Add the broth, tomatoes, Italian herbs, red pepper flakes, salt, and pepper.
2. Bring to a boil, reduce heat and simmer for 5 minutes to combine all of the flavors together.
3. Stir in the rinsed broccoli and cauliflower florets, and continue to simmer gently until cooked through but still crunchy, approx. 5 minutes.
4. Adjust seasoning with salt and pepper, garnish with parmesan and fresh parsley and serve the broccoli cauliflower soup immediately. Enjoy!
Photo credit: © Eatwell101.com
Tips for the broccoli cauliflower soup recipe
This broccoli cauliflower soup is so delicious and nutritious, you’ll enjoy making it over and over!
- If you want to thicken the soup a little, mix 1 tablespoon coconut flour or cornstarch with 1/4 cup (125ml) cold water then add to the soup 5 minute before the end of cooking time.
- If you like a smoother texture, blend the broccoli cauliflower soup with an immersion blender.
More vegetable soup recipes you might like
- Crockpot Chickpea Butternut Soup
- Healthy Tomato Zucchini Soup {Vegan + Gluten-Free}
- Instant Pot Curried Cauliflower and Broccoli Soup
- Hearty Vegetable Soup
Photo credit: © Eatwell101.com
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Reviews (22)
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Rhonda
2025-02-01 18:46:33
Fabulous, flavorful healthy soup! I added one can of cannellini beans and a hunk of Parmesan into the broth while cooking. So yummy! Do you know how many calories per serving??
Janel C
2024-11-21 16:45:22
I've made this a few times and I love it. I add a can of cannellini beans, some diced chicken, and ditalini pasta. I am curious if frozen broccoli and cauliflower can be used and if this can be made in an InstantPot?
K
2024-10-08 18:47:54
Delicious, but what do consider a serving size? A cup ?
Shana
2024-02-10 19:47:17
Made this tonight! Super delicious! Adding this to our fall/winter rotation!
Pam
2024-02-01 08:35:02
Delicious! Nice change from creamy veggie soup. Added chopped celery with the carrots Also threw in a chunk of Parmesan rind
