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.