Cauliflower Broccoli Soup
This easy gluten-free and low-carb Cauliflower Broccoli Soup is made with puréed cauliflower, roasted broccoli, and a little cheese for a healthy, veggie-packed dish!
Makes 6 small cups of soup, or 4 bowls of soup.
Makes 6 small cups of soup, or 4 bowls of soup.
Servings: 6 people
Calories: 207kcal
Ingredients
- 1 cauliflower head (medium sized)
- 1 broccoli head or crown (medium sized)
- 1 red onion
- 2 tablespoons olive oil
- 1 teaspoon red pepper flakes
- 1 teaspoon salt, divided
- ½ cup gouda, parmesan, or cheddar- freshly shredded (Use preferred cheese or a mixture of all 3)
- 1 cup milk, plus more if desired
- 1 cup veggie broth
- 2 teaspoons Old Bay seasoning
Instructions
- Preheat oven to 450ºF.
- Break cauliflower and broccoli into florets. Peel and slice onion.
- Lay cauliflower, broccoli, and onion onto two baking sheets in a single layer. Drizzle with olive oil, red pepper, and half the salt.
- Roast 13-15 minutes, until veggies are tender and beginning to blacken.
- Add cauliflower, milk, broth, and cheese to a blender basin, and blend until smooth. Add more milk if the mixture is too thick.
- Pour mixture into a soup pan, and cook over medium heat to warm. Add the Old Bay, and the remaining salt to taste.
- Meanwhile, dice broccoli into small, bite-size pieces. Reserve about ¼ cup of broccoli for a garnish, and add the remaining broccoli to the soup.
- When soup is hot, serve with reserved broccoli as a garnish.
- Leftovers: Store leftover soup in the fridge and use within 3-4 days.
Video
Nutrition
Calories: 207kcal | Carbohydrates: 17g | Protein: 11g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 27mg | Sodium: 792mg | Potassium: 722mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1008IU | Vitamin C: 138mg | Calcium: 265mg | Iron: 2mg