I believe this is the first soup I ever made! Initially, the thought of a soup made of predominantly broccoli and cauliflower seemed a bit strange to me, but after making this one I’ve never looked back. I personally absolutely love the addition of either broccoli or cauliflower to soup, so both is even better. The addition of a few other vegetables, as well as chickpeas and diced tomatoes, makes this soup one of my go to’s no matter the season.
What You Will Need
- Olive Oil
- 1 Sweet Onion
- Garlic cloves
- Carrots
- Vegetable Broth
- Broccoli
- Cauliflower
- Diced Tomatoes
- Chickpeas
- Italian Seasoning
- Rosemary, optional
- Salt
- Pepper
Tips On How to Best Prepare This Soup
Blending: When it comes to soup, my immersion blender is my holy grail. Sometimes, when trying a new recipe, I tell myself I’m not going to use it though I always end up turning back that statement. I just cannot resist! I adore the way that slightly blending a soup can help allow all of the flavors blossom and blend instantly. Given this, most of my soup recipes (including this one) will recommend partially blending the soup and say that it is optional, which it is. However I will always be blending.
Broccoli and Cauliflower: I like to cut the broccoli and cauliflower into a variety of sizes. I tend to chop about 1/4th of each, then break apart the rest of it by hand into pieces of differing sizes. Some larger, some smaller, some right in between. I find the range of sizes to help the soup become a bit more elevated, as well as enhance the flavor.
Temperature: I love how simple soup is. It’s rather hard to mess up to be quite honest. So if you think you might have, don’t fret, you most likely are just doubting yourself! I like to keep by stovetop at a medium-high heat for this soup in order to ensure the broccoli and cauliflower can cook well in less time. I also recommend putting a lid on the soup once all ingredients are added, in order to speed up the process even more. Although be careful to watch out and ensure it does not boil over!
Rosemary: I absolutely love rosemary, so I will add it into everything when I have it on hand. If you are anything like me, I heavily recommend including it!
Special Ingredients:
Broth:
I like to use at most 6 cups of vegetable broth, then if I think the soup needs more liquid, I just add in water 1/2 a cup at a time until it meets my desired consistency.
I also like to use low-sodium vegetable broth, but I think any form of vegetable broth would be fine.
Tomatoes:
I like to use canned low-sodium diced tomatoes
Broccoli and Cauliflower Soup
Course: Dinner5
servings10
minutes40
minutes190
kcal50
minutesIngredients
1 tablespoon olive oil
1 sweet onion, diced
4 cloves garlic, minced
1 cup carrots, chopped
6 cups vegetable broth
3 heaping cups broccoli, cut into small pieces
4 cups cauliflower, cut into small pieces
1 can diced tomatoes
1 can chickpeas, rinsed and drained
1 tablespoon Italian seasoning
1 teaspoon rosemary, optional
1 teaspoon salt
1 teaspoon pepper
Instructions
- Begin by dicing the onion and chopping your carrots. Once you have finished, heat a larger pot on high with the tablespoon of olive oil inside. While the pot is heating, prepare the minced garlic.
- Once the pot it somewhat heated, add in onion, carrots, garlic, and salt and pepper. Cook, stirring often, for 4-5 minutes until the onion is translucent.
- Add in the broth
- Now chop the broccoli and cauliflower, adding it to the pot once finished along with the Italian seasonings and rosemary if using. Bring the pot to a boil, then reduce to a simmer (around medium/medium-high).
- Drain and rinse both the diced tomatoes and chickpeas and add them into the soup.
- Let the soup simmer until the broccoli and cauliflower is relatively soft and cooked through (or at your desired tenderness) about 15ish minutes.
- Using an immersion blender, blend roughly 1/3 of the soup if desired. I typically just pulse it in the pot, making the soup a tad more cohesive. This step is entirely optional, but I tend to do it this way most of the time!
