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0 from 21 votes

Super Easy Cauliflower Vegetable Soup

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. 

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 6
Course: Soup
Cuisine: American

Ingredients

  • 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)

Instructions

    Cup of Yum
  1. Heat olive oil in a large pot over medium heat. 
  2. Meanwhile add onion and garlic to a food processor and pulse until finely chopped. 
  3. Add onion mixture to oil in pan and saute 4 minutes, or until nearly softened. 
  4. Add in broth, diced tomatoes, mixed vegetables, cauliflower, Italian seasoning and season with salt and pepper to taste. 
  5. 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. 
  6. Stir in chick peas and optional parsley. Serve warm with parmesan if desired.
  7. Recipe source: Cooking Classy