Loading...

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.

Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.

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.

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10 minutes, allowing the rice to begin cooking.

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.

Stir in the drained canned corn and the rinsed and drained garbanzo beans. Cook for 2-3 minutes to heat through.

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.

Taste and adjust seasoning (salt and pepper) if necessary. Ladle the creamy soup into bowls and garnish with fresh chopped parsley before serving.


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.

Add the minced garlic to the pot and cook for another 1 minute until fragrant, being careful not to burn it.

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.

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10 minutes, allowing the rice to begin cooking.

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.

Stir in the drained canned corn and the rinsed and drained garbanzo beans. Cook for 2-3 minutes to heat through.

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.

Taste and adjust seasoning (salt and pepper) if necessary. Ladle the creamy soup into bowls and garnish with fresh chopped parsley before serving.
