broccoli and cauliflower soup

Name: Broccoli and Cauliflower Soup
Prep time: 15 min
Cook time: 25 min
Yield: 6
Cuisine: American
Ingredients: 1 cup - carrot, diced; 2 cups - water (for steaming or boiling carrots); 1 tablespoon(s) olive oil; 1 small red or orange bell pepper, diced; 1 small onion, diced (white or yellow onions work equally well); 1 cup - celery, chopped; 3 to 4 clove(s) garlic, minced; 6 cups - vegetable broth; 2 cups - fresh broccoli (about 1 small bunch), cut into small florets; 2 cups - fresh cauliflower (about 1 small bunch), cut into small florets; 1 (15-oz) can(s) diced tomatoes (or 4 small tomatoes, diced); - salt, to taste; - black pepper, to taste; 1 tablespoon(s) italian seasoning; 1/4 to 1/2 teaspoon(s) crushed red pepper flakes, or to taste; 2 tablespoon(s) fresh parmesan cheese, grated; 2 tablespoon(s) flat leaf parsley, chopped

12 Pinches 1 Photo

Vickie Parks

Renton, WA

Updated on Feb 5, 2019

Most broccoli cauliflower soup recipes are pureed and served as a creamed soup with no real texture. Although I love the taste of these soups, I tend to prefer my soups to have a chunky consistency, like a classic vegetable soup. So I altered my favorite Broccoli Cauliflower Soup recipe to suit our preferences, and we really liked it. I make this often during the cold winter months when soups are so comforting. At times, I'll add other veggies like green beans or zucchini (just to use up leftovers), but the version here is what I try to stick to most of the time. Serve with rolls or bread.

Rate

prep time 15 Min

cook time 25 Min

method Stove Top

yield 6 serving(s)

Ingredients

1 cup - carrot, diced
2 cups - water (for steaming or boiling carrots)
1 tablespoon olive oil
1 small red or orange bell pepper, diced
1 small onion, diced (white or yellow onions work equally well)
1 cup - celery, chopped
3 to 4 cloves garlic, minced
6 cups - vegetable broth
2 cups - fresh broccoli (about 1 small bunch), cut into small florets
2 cups - fresh cauliflower (about 1 small bunch), cut into small florets
1 (15-oz) can diced tomatoes (or 4 small tomatoes, diced)
- salt, to taste
- black pepper, to taste
1 tablespoon italian seasoning
1/4 to 1/2 teaspoon crushed red pepper flakes, or to taste
2 tablespoons fresh parmesan cheese, grated
2 tablespoons flat leaf parsley, chopped

How To Make broccoli and cauliflower soup

Step 1

Add water to a medium saucepan and bring to a boil over medium-high heat. Steam carrots in the boiling water for about 10 minutes or until tender but still somewhat firm in the center. Drain well and set aside.

Step 2

Heat olive oil in a medium saucepan, and sauté the celery, onions, garlic and bell pepper until tender, about 3 minutes.
Step 3

Add broth to a large stockpot or Dutch oven. Stir in drained carrots, garlic mixture, broccoli, cauliflower, and diced tomatoes. Bring mixture to a low boil.
Step 4

Reduce heat to low. Stir in salt, pepper, Italian Seasoning, and crushed red peppers. Let simmer over low heat for about 15 minutes or until all vegetables are fork tender.
Step 5

Ladle hot soup into individual serving bowls. Garnish each serving with a generous sprinkle of grated Parmesan and chopped parsley. Serve immediately while still hot.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes