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broccoli and cauliflower soup

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

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.

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yield 6 serving(s)
prep time 15 Min
cook time 25 Min
method Stove Top

Ingredients For broccoli and cauliflower soup

  • 1 cup
    carrot, diced
  • 2 cups
    water (for steaming or boiling carrots)
  • 1 Tbsp
    olive oil
  • 1 sm
    red or orange bell pepper, diced
  • 1 sm
    onion, diced (white or yellow onions work equally well)
  • 1 cup
    celery, chopped
  • 3 to 4 clove
    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 Tbsp
    italian seasoning
  • 1/4 to 1/2 tsp
    crushed red pepper flakes, or to taste
  • 2 Tbsp
    fresh parmesan cheese, grated
  • 2 Tbsp
    flat leaf parsley, chopped

How To Make broccoli and cauliflower soup

  • 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.
  • 2
    Heat olive oil in a medium saucepan, and sauté the celery, onions, garlic and bell pepper until tender, about 3 minutes.
  • 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.
  • 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.
  • 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.
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