Broccoli Cauliflower Soup

Indulge in this creamy broccoli and cauliflower soup, a delicious blend of hearty vegetables. It's a flavorful dish that's gentle on the kidneys, making it perfect for those with CKD. Easy to prepare and rich in taste, it's sure to become a favorite in your home. You'll love the ease and taste of this hearty soup.

I began cooking at age 12, learning from my grandmother how to create delicious meals from scratch. I've developed menus for various special diets that are praised for their taste and vibrant flavors. By providing evidence-based, tailored meal plans and educational content, I've helped over a thousand people manage CKD and promote better health.

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You'll love making this soup because it's both delicious and easy to prepare, bringing comfort to any meal. The simple ingredients and straightforward steps make it accessible for cooks of all levels. Plus, for those managing CKD, this recipe offers a flavorful and kidney-friendly option that doesn't compromise on taste.

If you enjoy eating cauliflower, then you will want to try this Roasted Pumpkin and Cauliflower Soup or even this Buffalo Cauliflower Dip. Both are great options and give you a healthier alternative and make your day a little easier!

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For More Recipes and Ideas --->> Get Your Free Meals and Recipes That Are Perfect for Pre-Dialysis Diets, Pre-Dialysis with Diabetes, or Dialysis Diets.

Ingredients For Cauliflower Broccoli Soup

This recipe features wholesome ingredients like fresh broccoli and cauliflower florets, carrots, and onions to create a nourishing base. It's seasoned with garlic, thyme, and Texas Twist spice, then made creamy with almond milk, cheddar cheese, and nutritional yeast for a delicious finish. And if you are looking for a more robust soup, try our Southwestern Chicken Chili.

[image error]Olive oil - Used for sautéing the vegetables and adding healthy fats.Yellow onion - Provides sweetness and depth of flavor to the soup.Carrots - Add natural sweetness and essential nutrients.Minced garlic - Enhances the soup with aromatic flavor.Black pepper - Adds mild heat and seasoning.Dried thyme - Infuses the soup with herbal notes.Texas Twist spice - Offers a unique blend of spices for extra flavor.All-purpose flour - Acts as a thickening agent to create a creamy texture.Low sodium vegetable broth - Forms the flavorful base while keeping sodium low for CKD management.Almond milk - Adds creaminess without the use of dairy cream.Broccoli - Contributes nutrients and a hearty texture.Cauliflower - Adds creaminess and blends smoothly when pureed.Shredded cheddar cheese - Provides richness and a savory, cheesy flavor.Nutritional yeast - Enhances the cheesy flavor and adds B vitamins.

See recipe card for quantities.

Instructions

Preparing this broccoli and cauliflower cheese soup is a simple and satisfying process. You'll start by sautéing fresh vegetables to build a flavorful base, then simmer them with spices until tender. Finally, blend everything into a creamy soup and stir in cheddar cheese for a rich, comforting finish.

[image error]In a large pot, heat the oil over medium heat. Add the onion and cook until it is very soft and slightly brown. This takes about 5-8 minutes.[image error]

2. Add the carrots and cook for 5-8 minutes stirring gently.

3. Add the garlic, pepper, thyme, Texas Twist and flour to the vegetables and stir until combined and the flour disappears..

4. Reduce the heat to low, and stir in the broth, milk, broccoli and cauliflower. Bring to a simmer and place a lid on the pot. Let it simmer until the broccoli and cauliflower are tender, about 15-20 minutes.

5. Use an immersion blender to puree the soup until it is thick and creamy. Or you can ladle out the vegetables in batches and blend them until mostly smooth, I recommend making it very smooth. Add the pureed vegetables back to the pot.

6. Stir in the cheese and nutritional yeast and mix until the cheese is melted and the soup is creamy.

Hint: Blend the soup until it's very smooth for a better flavor and texture. The creaminess of the vegetables will really come out when you have it very well blended.

[image error]Variations

Exploring variations of this cauliflower broccoli soup can enhance its flavor and cater to different dietary needs while remaining kidney-friendly. Whether you're aiming for a vegan option or looking to introduce new flavors, small tweaks can make a delightful difference. Here are three variations you might consider:

Experiment with spices: Introduce spices like smoked paprika or cumin to give the soup a new flavor profile without increasing sodium content. Make it vegan: Replace the cheddar cheese with additional nutritional yeast to maintain a cheesy flavor while keeping the soup entirely plant-based.Add extra vegetables: Incorporate low-potassium veggies like zucchini or green beans to boost nutrients and add more texture.Storage

To store this soup, first allow it to cool completely to room temperature. Then, transfer it to airtight containers. You can refrigerate the soup for up to 3-4 days. For longer storage, freeze it in freezer-safe containers for up to 2-3 months. When you're ready to enjoy it again, thaw the soup in the refrigerator overnight and reheat it gently on the stove over low to medium heat, stirring occasionally.

Top Tip

Gradually add the cheese: Stir in the shredded cheddar cheese a little at a time over low heat. This helps the cheese melt smoothly without clumping, resulting in a creamier soup with evenly distributed cheesy flavor.

FAQ about broccoli and cauliflower cheese soupCan I make this soup vegan or dairy-free?

Yes, you can make the soup vegan by replacing the cheddar cheese with a plant-based cheese alternative or adding extra nutritional yeast to maintain the cheesy flavor without using dairy products.

Can I freeze the broccoli and cauliflower cheese soup for later use?

Yes, you can freeze this soup. Allow it to cool completely before transferring it to freezer-safe, airtight containers. It can be frozen for up to 2-3 months. When ready to enjoy, thaw it in the refrigerator overnight and reheat gently on the stove over low to medium heat, stirring occasionally.

Related Soup Recipes

Looking for other soup recipes like this? Try these:

Broccoli Cauliflower SoupCabbage Sausage and Potato SoupCauliflower Pumpkin SoupSouthwestern Chicken ChiliPairing with other side Dishes

These are my favorite dishes to serve with Broccoli and Cauliflower Cheese Soup:

Asparagus Pasta RecipePeas and CarrotsGAM: Grilled Vegetables on KabobsLow Sodium Fried Rice (CKD Diet)

If you tried this Recipe or any other recipe on my website, please please leave a star rating and let me know how it goes in the comments below. I love hearing from you!

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A creamy and flavorful broccoli and cauliflower cheese soup that's both delicious and kidney-friendly. Easy to prepare with fresh vegetables and spices, it's a comforting meal perfect for those managing CKD.

Author: Mathea Ford, MBA, RDN, LD Prep Time: 15 minutes Cook Time: 50 minutes Total Time: 1 hour 5 minutes Yield: 4 Category: Soup Method: Stove Top Cuisine: American Diet: Low Salt Ingredients

2 tbsp olive oil
¾ cup yellow onion, chopped
2 cups carrots, peeled and diced
2 tablespoon minced garlic
½ teaspoon black pepper
1 teaspoon dried thyme
2 teaspoon Texas Twist spice
¼ cup all purpose flour
3 cups low sodium vegetable broth
1 cup almond milk
4 cups broccoli, chopped into florets
4 cups cauliflower, chopped into florets
1 cup shredded cheddar cheese
¼ cup nutritional yeast

Cook Mode Prevent your screen from going dark Instructions

1. In a large pot, heat the oil over medium heat. Add the onion and cook until it is very soft and slightly brown. This takes about 5-8 minutes.
2. Add the carrots and cook for 5-8 minutes stirring gently.
3. Add the garlic, pepper, thyme, Texas Twist and flour to the vegetables and stir until combined and the flour disappears.
4. Reduce the heat to low, and stir in the broth, milk, broccoli and cauliflower. Bring to a simmer and place a lid on the pot. Let it simmer until the broccoli and cauliflower are tender, about 15-20 minutes.
5. Use an immersion blender to puree the soup until it is thick and creamy. Or you can ladle out the vegetables in batches and blend them until mostly smooth, I recommend making it very smooth. Add the pureed vegetables back to the pot.
6. Stir in the cheese and nutritional yeast and mix until the cheese is melted and the soup is creamy.
7. Ladle into bowls, each serving is 2 cups
Makes 4 servings

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