Broccoli Cauliflower Soup: Healthy Comfort in 15 Minutes

Broccoli Cauliflower Soup is a nutrient-dense dish that provides a healthy, comforting meal in just 15 minutes.

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Prep Time 5

Cook Time 10

Total Time 15

Servings: 4 bowls

Course: Soups

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Olive Oil Adds richness and helps in sautéing; substitute with avocado oil if desired.
1 medium Onion Provides aromatic base and sweetness; red onion can be used as a substitute.
3 cloves Garlic Enhances flavor with a fragrant note; fresh garlic is preferable.
1 medium Carrot Adds natural sweetness and color; can be omitted, or use parsnip for variation.
4 cups Vegetable or Chicken Broth Base liquid that adds depth; homemade is best, but store-bought works fine.
1 can Canned Tomatoes Introduces acidity and sweetness; substitute with fresh diced tomatoes.

For Seasoning

1 tablespoon Italian Herbs Provides flavor complexity; fresh herbs like basil or thyme can enhance taste.
1 teaspoon Red Pepper Flakes Adds a touch of heat; adjust or omit based on spice preference.
to taste Salt Essential seasonings to enhance overall flavor; kosher salt is recommended.
to taste Black Pepper Essential seasonings to enhance overall flavor.

For the Veggies

2 cups Broccoli Florets Main ingredient, contributes bulk and nutrition; fresh is ideal, but frozen is acceptable.
2 cups Cauliflower Florets Provides creamy texture and nutrition; use fresh or frozen.

For Garnish

1/4 cup Parmesan Cheese Garnish for added flavor; substitute with nutritional yeast for a vegan option.
2 tablespoons Fresh Parsley Adds a burst of fresh flavor and color as garnish; optional but recommended.

Equipment

large pot or Dutch oven

Method

Step-by-Step Instructions

In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat, allowing the oil to shimmer.
Add the chopped onion and minced garlic to the hot oil, stirring gently for about 2 minutes until the onions become translucent.
Mix in the diced carrots and continue to sauté for an additional 2-3 minutes until softened slightly.
Pour in 4 cups of vegetable or chicken broth along with the canned tomatoes, Italian herbs, red pepper flakes, salt, and black pepper.
Once boiling, reduce the heat to low and let it simmer for 5 minutes to meld the flavors.
Stir in the rinsed broccoli and cauliflower florets, and continue to simmer for another 5 minutes.
Taste the soup and adjust the seasoning if needed; serve immediately garnished with grated parmesan and freshly chopped parsley.

Nutrition

Serving: 1bowlCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 500mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 80mgCalcium: 150mgIron: 1mg

Notes

For a creamier texture, blend a portion of the soup and return it to the pot before serving.

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