Cauliflower Vegetable Soup is a must have recipe this season for more many reasons! It’s comes together quickly so it’s great for busy work days/holiday prep days, it’s healthy which we all need to balance out those cookies this season, and it’s so easy to make so it’s perfect for those sick days.
Easy Vegetable Soup
This recipe is brimming with veggies and it couldn’t be any easier to make! The food processor does the chops the garlic and onion and the remaining veggies are pre-cut.
It also just uses an Italian herb blend instead of adding a bunch of different herbs. To measure out the Italian seasoning you can just use a scant 1 Tbsp to simplify it.
Then for added protein there’s some canned pre-cooked chick peas to keep if filling. You don’t even need to rinse them, just drain them and add them in.
It really has got to be is the easiest soup I’ve ever made! But it’s still so delicious and hearty, and it has a simple well balanced flavor.
Ingredients Needed for This Recipe
- Extra virgin olive oil
- Yellow onion
- Vegetable broth
- Canned diced tomatoes
- Frozen petite mixed vegetables
- Frozen cauliflower
- Italian seasoning
- Salt and pepper
- Canned chick peas
- Fresh parsley and parmesan (optional)
How to Make This Easy Vegetable Soup
- Heat olive oil in a large pot over medium heat.
- Meanwhile add onion and garlic to a food processor and pulse until finely chopped.
- Add onion mixture to oil in pan and saute 4 minutes, or until nearly softened.
- Add in broth, diced tomatoes, mixed vegetables, cauliflower, Italian seasoning and season with salt and pepper to taste.
- Bring mixture to a boil over medium-high heat, reduce heat to medium then cover and let boil until veggies have reached desired tenderness, 5 – 10 minutes.
- Stir in chick peas and optional parsley. Serve warm with parmesan if desired.
Tips for This Cauliflower Vegetable Soup
- Don’t puree the onion and garlic in the food processor, it should still have some texture so it sautés nicely.
- Stick with frozen “petite” vegetables. The larger variety aren’t as sweet and good.
- Use chicken broth in place of vegetable broth if that’s what you’ve already got on hand.
- Swap out chick peas for cannellini beans or navy beans for a good substitute.
Can I Freeze This Soup?
This soup makes great left overs and should freeze well. Once frozen let thaw in the fridge overnight then reheat the next day.
More Recipes You Might Like
Follow Cooking Classy
This vegetable soup is about as easy as it gets! Most of the veggies are pre-cut so the tedious part is already done. Perfect for busy days and those dreadful sick days. It also makes great leftovers for lunch.
- 2 Tbsp extra virgin olive oil
- 1 medium yellow onion, halved and peeled
- 4 cloves garlic, peeled
- 1 (32 oz) carton vegetable broth
- 1 (28 oz) can diced tomatoes
- 1 (16 oz) bag frozen petite mixed vegetables (I used C&W)
- 1 (12 oz) bag frozen cauliflower
- 2 1/2 tsp Italian seasoning
- Salt and freshly ground black pepper
- 1 can low-sodium chick peas, drained
- 3 Tbsp minced fresh parsley and grated parmesan for serving (optional)
Heat olive oil in a large pot over medium heat.
Meanwhile add onion and garlic to a food processor and pulse until finely chopped.
Add onion mixture to oil in pan and saute 4 minutes, or until nearly softened.
Add in broth, diced tomatoes, mixed vegetables, cauliflower, Italian seasoning and season with salt and pepper to taste.
Bring mixture to a boil over medium-high heat, reduce heat to medium then cover and let boil until veggies have reached desired tenderness, 5 - 10 minutes.
Stir in chick peas and optional parsley. Serve warm with parmesan if desired.
Recipe source: Cooking Classy