Cauliflower Carrot Soup or Broccoli
Warm up with a bowl of comforting and nutritious Cauliflower Carrot Soup with Broccoli, a vibrant and creamy blend of roasted vegetables that's as delicious as it is wholesome. This recipe combines caramelized cauliflower, sweet carrots, and earthy broccoli, all roasted to perfection for a deeper flavor before being simmered with fragrant garlic, onion, and dried thyme in a savory vegetable broth. Whether you choose to keep it dairy-free with coconut milk or indulge in a swirl of heavy cream, this velvety soup is richly satisfying yet light. Topped with a sprinkle of fresh parsley, it’s a perfect choice for a cozy weeknight dinner or as an elegant starter for any occasion. With minimal prep time and simple ingredients, this easy-to-make soup is a must-try for healthy comfort food lovers.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1 head Cauliflower
- 3 medium Carrots
- 1 head Broccoli
- 2 tablespoons Olive oil
- 1 medium Yellow onion
- 3 Garlic cloves
- 4 cups Vegetable broth
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Heavy cream or coconut milk (optional)
- 2 tablespoons Chopped parsley (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Cut the cauliflower and broccoli into florets and peel and chop the carrots into small chunks.
Spread the cauliflower, broccoli, and carrots on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with a pinch of salt and pepper. Roast in the oven for 20 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.
While the vegetables are roasting, dice the onion and mince the garlic.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the roasted vegetables, vegetable broth, dried thyme, salt, and pepper to the pot. Stir everything together and bring to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for 10 minutes.
Using an immersion blender, puree the soup until smooth and creamy. Alternatively, you can blend the soup in batches using a countertop blender (be careful with hot liquids).
If desired, stir in the heavy cream or coconut milk for a richer texture.
Taste the soup and adjust seasoning if needed.
Serve the soup hot, garnished with chopped parsley.
Nutrition Facts
Calories |
371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 1528 mg | 66% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 12.7 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1533 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
