This Easy Broccoli Cauliflower Soup is a super nutritious, delicious, and incredibly fast way to get your veggies in! It’s a light yet flavorful broth-based soup packed with tender broccoli florets, cauliflower florets, carrots, tomatoes, onions, and garlic, all seasoned perfectly with Italian herbs. I absolutely love making simple vegetable soups like this Broccoli Cauliflower Soup, especially during the spring season (hello, April 21st!) when I’m craving something healthy and vibrant. It’s ready in about 25 minutes and perfect for a light lunch or a healthy start to dinner.
Why You’ll Love This Broccoli Cauliflower Soup
- Quick and Easy: Ready from start to finish in under 30 minutes!
- Healthy and Nutritious: Loaded with broccoli, cauliflower, carrots, and other wholesome ingredients.
- Flavorful Broth: Simple seasonings and aromatics create a delicious savory base.
- Light Yet Satisfying: Comforting without being heavy, perfect for a light meal.
- Vegan & Gluten-Free (Option): Naturally vegetarian and easily vegan (ensure broth choice). Keto/Low-Carb adaptable by omitting carrots.
Ingredients for Broccoli Cauliflower Soup
Here’s what you’ll need to make this healthy and easy soup. The full list with measurements is in the recipe card below.
Vegetables & Aromatics
- Broccoli florets, chopped small and rinsed (Vegetable)
- Cauliflower florets, chopped small and rinsed (Vegetable)
- Carrot, diced (optional for low-carb/keto) (Vegetable)
- Olive oil (Oil)
- Yellow onion, diced (Vegetable)
- Garlic cloves, minced (Aromatic)
- Diced tomatoes, drained (canned or fresh) (Vegetable)
Broth & Seasoning
- Low-sodium vegetable broth (Liquid)
- Italian dried herbs (Spice Blend)
- Crushed red pepper flakes (or to taste) (Spice)
- Salt (Seasoning)
- Fresh cracked black pepper (Spice)
Garnish (Optional)
- Fresh grated Parmesan cheese (omit for vegan) (Dairy)
- Chopped fresh flat-leaf parsley (Herb)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the simple, clean flavors of this Broccoli Cauliflower Soup, but here are some variations:
- Make it Creamy: For a richer soup, stir in a splash of heavy cream or full-fat coconut milk at the end, or blend a portion of the soup with an immersion blender.
- Add Protein: Stir in a can of drained and rinsed white beans or chickpeas, or add shredded cooked chicken.
- Different Veggies: Add diced celery, zucchini, green beans, or peas.
- Make it Spicy: Increase the amount of red pepper flakes or add a dash of hot sauce.
- Add Lemon: Squeeze some fresh lemon juice into the finished soup for brightness.
How to Make Broccoli Cauliflower Soup
Let me show you how incredibly easy it is to make this healthy Broccoli Cauliflower Soup:
Sauté Aromatics
- In a large pot or Dutch oven, I heat the olive oil over medium-high heat.
- I add the diced onion and minced garlic. I cook until the onions become translucent and the garlic is fragrant, which takes about 2 minutes.
- Next, I add the diced carrot (if using) and cook, stirring occasionally, for another 2-3 minutes to let it soften slightly.
Simmer the Broth Base
- I add the vegetable broth, drained diced tomatoes, Italian herbs, red pepper flakes, salt, and pepper to the pot.
- I bring the mixture to a boil, then immediately reduce the heat to maintain a gentle simmer.
- I let the broth simmer for about 5 minutes to allow the flavors to start melding together.
Add Broccoli and Cauliflower
- Now, I stir in the rinsed and chopped broccoli and cauliflower florets.
- I continue to simmer gently until the broccoli and cauliflower are cooked through but still slightly crisp-tender – this usually takes about 5 more minutes. I don’t want to overcook them into mush!
Finish and Serve
- I taste the Broccoli Cauliflower Soup and adjust the seasoning with more salt and pepper if needed.
- I garnish with Parmesan and parsley.
- Serve immediately
Tips and Tricks for the BEST Vegetable Soup
Here are my secrets for making this Broccoli Cauliflower Soup truly exceptional:
- Chop Florets Small: Cutting the broccoli and cauliflower into small, bite-sized florets helps them cook quickly and evenly.
- Don’t Overcook Veggies: Simmer the broccoli and cauliflower just until tender-crisp to maintain their texture and vibrant color.
- Sauté Aromatics First: Taking a few minutes to soften the onion and garlic builds a crucial flavor base.
- Quality Broth: Use a good quality vegetable broth for the best flavor foundation.
- Fresh Garnish: Freshly grated Parmesan and chopped fresh parsley add a wonderful finishing touch.
How to Serve
This Broccoli Cauliflower Soup is delicious served hot! Enjoy it:
- As Is: A light, healthy, and flavorful soup perfect for lunch or a light dinner.
- Garnished: Top with grated Parmesan cheese, fresh parsley, and a pinch of red pepper flakes.
- With Bread: Serve with crusty bread, crackers, or a grilled cheese sandwich for dipping.
- As a Starter: A lovely beginning to a larger meal.
Make Ahead and Storage
This soup is great for meal prep!
- Storage: Store leftover Broccoli Cauliflower Soup in an airtight container in the refrigerator for up to 4-5 days.
- Reheating: Reheat gently on the stovetop or in the microwave until warmed through.
- Freezing: This broth-based vegetable soup freezes beautifully! Let it cool completely, transfer to freezer-safe containers, leaving some headspace, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs about Broccoli Cauliflower Soup
- Can I use frozen broccoli and cauliflower?
- Yes, frozen florets work perfectly well. Add them directly to the simmering broth; they might cook slightly faster than fresh.
- Can I blend this soup to make it creamy?
- Absolutely! If you prefer a creamy texture, use an immersion blender or carefully transfer the soup to a regular blender before adding Parmesan garnish and blend until smooth. You might want to add a splash of cream or coconut milk after blending for extra richness.
- Is this recipe Keto/Low-Carb?
- As written, the carrots add some carbs. To make it strictly keto/low-carb, simply omit the carrots. The rest of the ingredients in this Broccoli Cauliflower Soup are suitable.
Enjoy this healthy, flavorful, and incredibly easy Broccoli Cauliflower Soup! It’s a perfect bowl of vegetable goodness.
Print
Broccoli Cauliflower Soup
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4-6 1x
- Category: Soup, Side Dish, Vegetarian, Vegan Option, Gluten-Free, Keto Option
- Cuisine: American
Description
This broccoli cauliflower soup recipe is super nutritious and ready in about 25 minutes! A light yet flavorful soup packed with fresh vegetables and herbs.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3–4 cloves garlic, minced
- 1 cup carrot, diced (optional, omit for stricter low-carb/keto)
- 6 cups (1.5 liters) low-sodium vegetable broth
- 1 (15oz / 420g) can diced tomatoes, drained (or 4 fresh tomatoes, diced)
- 1 tablespoon Italian dried herbs (or Italian seasoning)
- Pinch of crushed red pepper flakes (or to taste)
- Salt, to taste
- Fresh cracked black pepper, to taste
- 2 cups broccoli florets, chopped small and rinsed
- 3 cups cauliflower florets, chopped small and rinsed
- Fresh grated Parmesan cheese, for serving (optional, omit for vegan)
- Chopped fresh flat-leaf parsley, for serving
Instructions
- Sauté Aromatics & Carrots: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and minced garlic. Cook until the onion is translucent and the garlic is fragrant, about 2 minutes. Add the diced carrot (if using) and cook, stirring occasionally, for another 2-3 minutes.
- Add Broth & Seasonings: Pour in the vegetable broth. Add the drained diced tomatoes, Italian herbs, red pepper flakes, salt, and pepper. Stir to combine.
- Simmer: Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes to allow the flavors to meld.
- Add Broccoli & Cauliflower: Stir in the rinsed broccoli and cauliflower florets. Continue to simmer gently until the vegetables are tender-crisp, approximately 5 minutes. Avoid overcooking if you prefer firmer vegetables.
- Season and Serve: Taste the soup and adjust seasoning with more salt and pepper if needed. Ladle the soup into bowls. Garnish with freshly grated Parmesan cheese (if using) and fresh chopped parsley. Serve immediately.
Notes
- Vegetables: Chop broccoli and cauliflower into small, uniform florets for quick and even cooking. Using fresh vegetables is recommended.
- Carrots: Carrots add sweetness but also carbs; omit them if following a strict keto diet.
- Broth: Low-sodium vegetable broth keeps this vegetarian/vegan (omit cheese garnish for vegan). Chicken broth can be substituted if not vegetarian.
- Spice Level: Adjust the amount of red pepper flakes to your preference.
- Tenderness: Cook the broccoli and cauliflower to your desired tenderness. For softer vegetables, simmer a few minutes longer.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.