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Broccoli Cauliflower Cheese Soup

The comfort of a warm, cheesy soup, but loaded with Dietitian Pick fresh vegetables!

20 mins
4 Serving(s)
Broccoli Cauliflower Cheese Soup


  • 1 1/2 lbs. cauliflower florets
  • 1/2 lb. broccoli florets
  • 1 1/2 cup low sodium vegetable broth
  • 1 (15 oz.) can pumpkin puree
  • 1 cup low fat milk
  • 1 tsp. chopped fresh thyme, plus additional for serving
  • 1 tsp. minced garlic
  • 1/4 tsp. onion powder
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1 1/2 cups water


  1. To a large pot or Dutch oven, add cauliflower, broccoli, water and vegetable broth. Bring to a boil, reduce heat and simmer, stirring occasionally, 5 minutes. Add pumpkin, milk, thyme, garlic, onion powder, salt and black pepper. Return to a boil and simmer, stirring occasionally, 6–8 minutes or until cauliflower is tender. Mash slightly with a potato masher.
  2. To serve, garnish with additional thyme, if desired.

Nutrition Facts

140 Calories Per ServingFat: 1gSaturated Fat: 0.5gCholesterol: 3mgSodium: 310mgCarbohydrates: 27gFiber: 8gSugars: 8gProtein: 9g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe