Description

This creamy vegetable soup is a comforting and nutritious blend of cauliflower, broccoli, carrots, corn, and aromatic dried herbs simmered to perfection. Pureed into a smooth, velvety soup, it offers a hearty yet healthy option ideal for chilly days or whenever you crave a wholesome homemade meal. The recipe is simple, requiring just one pot, making it perfect for easy weeknight dinners.

Ingredients

Scale

Vegetables

1 cup chopped yellow onion (1 small onion)
4 cups cauliflower florets (1 large cauliflower)
2 cups broccoli florets
2 cups chopped carrots
1 cup frozen corn

Liquids

10 cups vegetable broth

Spices and Herbs

½ tablespoon dried garlic
½ tablespoon dried parsley
½ tablespoon dried thyme
½ tablespoon dried Italian seasoning
½ teaspoon black pepper

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Instructions

Combine Ingredients: In a 6-quart Dutch oven or large pot, place all the chopped vegetables including onion, cauliflower, broccoli, carrots, corn, and pour in the vegetable broth.
Add Spices: Sprinkle in the dried garlic, parsley, thyme, Italian seasoning, and black pepper, then stir well to evenly distribute the herbs and spices throughout the mixture.
Simmer: Bring the mixture to a boil over medium-high heat, then reduce the heat to low to maintain a gentle simmer. Partially cover the pot with a lid to allow steam to escape, enabling some liquid to evaporate and concentrate the flavors. Cook uncovered like this for 45-60 minutes, or until all vegetables are tender and easily pierced with a fork.
Blend Until Smooth: Using an immersion blender, carefully blend the soup directly in the pot until it reaches a creamy, smooth consistency with no large vegetable chunks remaining.
Adjust Consistency: Check the thickness of the soup and if it seems too thick, gradually add additional liquid such as water, more vegetable broth, or milk (dairy or plant-based) until the desired creaminess and pourability is achieved. Stir well to combine any added liquid.

Notes

Use an immersion blender for easy blending right in the pot without transferring hot soup to a blender jar.
Partial lid coverage during simmering helps reduce the soup and intensify flavors.
Feel free to substitute or add other vegetables like potatoes or celery for variation.
This soup keeps well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.
For a richer soup, add a splash of cream or coconut milk before serving.