My Broccoli and Cauliflower Soup is going to become a winter soup staple. Loaded with nutrients, and a perfectly creamy texture, it not only tastes good, but it is good for you! This recipe is such a healthy idea for weight loss, that I know you will want to keep it on your menu on a regular basis.
If you like healthy soups, then make sure you check out my Simple Cabbage Soup recipe as another healthy and easy meal!
Broccoli and Cauliflower Soup
We’ve all had the cheese-laden broccoli soup in the past. It’s so yummy and satisfying, but it’s not really a healthy soup. Since I knew I wanted to add more vegetables to my routine, plus wanted a warm soup, I decided to try using broccoli and cauliflower in a different way. The result was this rich, creamy, and smooth soup that has tons of flavor, without all of the added calories.
While this isn’t completely keto, it is a great low-carb option that you can add to your routine regularly. If you want, you can add our keto breadsticks as a side that fits perfectly with the flavors of this soup!
Can I Freeze This Healthy Cauliflower Soup?
Of course, you can freeze this soup! In fact, since both broccoli and cauliflower can be expensive during some seasons, I love making big batches when I catch a good sale on fresh veggies.
To make this as a freezer meal, prepare as directed, and simply pour into your favorite freezer bag or freezer storage container. Label and date the container, and freeze. This recipe is good for up to 4 months in the freezer.
Can I Make this Soup Vegan?
Yes! I am excited to say this is a very simple recipe to make into a vegan soup. All you have to do is remove the Parmesan cheese and add in nutritional yeast in its place. Now, nutritional yeast is a different but similar flavor profile, so you may want to adjust the amount used until you have a taste you prefer. This broccoli and cauliflower soup may also be just fine without the added cheese.
Can I Use Frozen Broccoli and Cauliflower Instead of Fresh?
Yes, it is very easy to use frozen veggies in this recipe. I find that the broccoli and cauliflower soup has a better texture when using fresh vegetables, but the frozen options work just fine and give the same flavor.
Brooke’s Tip: When in a rush, you can even use riced cauliflower and broccoli as the base for this soup. The same flavors happen, but you have a little more texture to the mixture, and it isn’t as necessary to blend before serving.
- Olive oil
- Unsweetened almond milk
- Parmesan cheese
- Black pepper
How to Make Broccoli and Cauliflower Soup
Start by preparing your cauliflower and broccoli. You will need to rinse, and break apart the head, then chop into smaller pieces. These don’t have to be exact as they will be blended later.
Boil the vegetables until tender, then drain and set aside.
Next, you will saute the garlic and shallot, before adding all ingredients together and blending until smooth, or desired texture.
Season with salt and pepper to taste before serving. You can sprinkle with freshly grated Parmesan if desired.
Creamy Broccoli and Cauliflower Soup Recipe
- 1 head cauliflower
- 1 head broccoli
- 1 tsp olive oil extra virgin
- 1 tbsp garlic minced
- 1 shallot thinly sliced
- 2.5 cups unsweetened almond milk
- 1/4 cup Parmesan cheese grated
- 1/4 tsp salt
- black pepper to taste
- Core and chop the cauliflower and broccoli.
- Bring a large pot of water to a boil and cook the cauliflower and broccoli for 8-10 minutes, or until fork-tender. Drain and set aside.
- While the cauliflower and broccoli are cooking, heat a small skillet over medium-low heat. Add the oil, garlic and shallot and cook for 4-6 minutes, or until the shallots are soft.
- Using either a high-powered blender, or an immersion blender in a large stockpot, blend together the cooked cauliflower, broccoli, shallot mixture, milk and cheese.
- Blend on high until smooth, and season with the salt and black pepper.