15-Minute Hearty Broccoli Cauliflower Soup (Healthy, Keto & Vegan)
This 15-Minute Hearty Broccoli Cauliflower Soup is a fast, nourishing, vegetable-packed soup made without cream or cheese. With Italian herbs, tender-crisp veggies, and a vibrant tomato-broth base, it's naturally keto, vegan, and incredibly satisfying.
Equipment
- large soup pot or Dutch oven
- Wooden spoon
- Knife and cutting board
Ingredients
- 1 Tbsp olive oil
- 1 yellow onion, diced
- 3-4 cloves garlic, minced
- 1 cup carrot, diced (omit for strict keto)
- 6 cups low-sodium vegetable broth
- 15 oz diced tomatoes, drained
- 1 Tbsp Italian dried herbs
- pinch of crushed red pepper flakes
- 2 cups broccoli florets, chopped small
- 3 cups cauliflower florets, chopped small
- salt and black pepper, to taste
- optional Parmesan or fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat. Add the diced onion and cook for 2 minutes until translucent. Add garlic and cook for 1 minute.
- Add the diced carrot (if using) and cook for 2–3 minutes. Add vegetable broth, drained diced tomatoes, Italian herbs, crushed red pepper, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 5 minutes.
- Stir in chopped broccoli and cauliflower. Simmer for 5 minutes more, until vegetables are tender-crisp.
- Adjust seasoning. Garnish with Parmesan or parsley and serve immediately.
Notes
Cut the vegetables small to ensure a true 15-minute cook time. Blend part of the soup if you prefer a creamier, dairy-free version.