Creamy Cauliflower and Broccoli Soup
Creamy Cauliflower and Broccoli Soup
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 14 1/2 ounces canned diced tomatoes, undrained
- 8 ounces tomato sauce
- 1/2 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
For the Vegetables and Legumes
- 4 cups cauliflower florets
- 3 cups broccoli florets
- 1/2 cup uncooked white rice
- 15 ounces canned corn, drained
- 15 ounces canned garbanzo beans, rinsed and drained
For Finishing
- 1/2 cup heavy cream, or milk for a lighter option
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and sauté for 5 minutes, or until softened and translucent.
⏱️ 5 min
- 2
Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 3
Pour in the vegetable broth, undrained canned diced tomatoes, tomato sauce, dried thyme, salt, and black pepper. Stir well to combine. Add the uncooked white rice.
⏱️ 2 min
- 4
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10 minutes, allowing the rice to begin cooking.
⏱️ 10 min
- 5
Add the cauliflower florets and broccoli florets to the pot. Stir, cover, and continue to simmer for another 10-12 minutes, or until the vegetables are tender.
⏱️ 12 min
- 6
Stir in the drained canned corn and the rinsed and drained garbanzo beans. Cook for 2-3 minutes to heat through.
⏱️ 3 min
- 7
Remove the pot from the heat. Stir in the heavy cream. For a smoother soup, use an immersion blender to blend a portion of the soup directly in the pot until desired consistency is reached. Alternatively, carefully transfer 2-3 cups of the soup to a regular blender, blend until smooth, and then return to the pot.
⏱️ 5 min
- 8
Taste and adjust seasoning (salt and pepper) if necessary. Ladle the creamy soup into bowls and garnish with fresh chopped parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Cauliflower and Broccoli Soup
Ingredients
For the Soup Base
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 14 1/2 ounces canned diced tomatoes, undrained
- 8 ounces tomato sauce
- 1/2 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground
For the Vegetables and Legumes
- 4 cups cauliflower florets
- 3 cups broccoli florets
- 1/2 cup uncooked white rice
- 15 ounces canned corn, drained
- 15 ounces canned garbanzo beans, rinsed and drained
For Finishing
- 1/2 cup heavy cream, or milk for a lighter option
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and sauté for 5 minutes, or until softened and translucent.
⏱️ 5 min - 2
Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 3
Pour in the vegetable broth, undrained canned diced tomatoes, tomato sauce, dried thyme, salt, and black pepper. Stir well to combine. Add the uncooked white rice.
⏱️ 2 min - 4
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10 minutes, allowing the rice to begin cooking.
⏱️ 10 min - 5
Add the cauliflower florets and broccoli florets to the pot. Stir, cover, and continue to simmer for another 10-12 minutes, or until the vegetables are tender.
⏱️ 12 min - 6
Stir in the drained canned corn and the rinsed and drained garbanzo beans. Cook for 2-3 minutes to heat through.
⏱️ 3 min - 7
Remove the pot from the heat. Stir in the heavy cream. For a smoother soup, use an immersion blender to blend a portion of the soup directly in the pot until desired consistency is reached. Alternatively, carefully transfer 2-3 cups of the soup to a regular blender, blend until smooth, and then return to the pot.
⏱️ 5 min - 8
Taste and adjust seasoning (salt and pepper) if necessary. Ladle the creamy soup into bowls and garnish with fresh chopped parsley before serving.
⏱️ 2 min