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cauliflower broccoli soup in a dutch oven and bowls
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5 from 3 votes

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.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Soup
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 6 people
Calories: 207kcal


  • 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


  • 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.



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