Ingredients
2 tablespoons 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
1 (12 oz) bag frozen cauliflower
2 1/2 teaspoons Italian seasoning
Salt and pepper to taste
1 can low-sodium chickpeas, drained
3 tablespoons minced fresh parsley (optional)
Grated parmesan for serving (optional)
Instructions
1-First Step: Gather and prep your ingredients. Heat the olive oil in a large pot over medium heat, then use a food processor to pulse the onion and garlic until finely chopped with some texture.
2-Second Step: Add the chopped onion and garlic to the pot and sauté for about 4 minutes until nearly softened.
3-Third Step: Pour in the vegetable broth, diced tomatoes, mixed vegetables, cauliflower, Italian seasoning, salt, and pepper. Bring everything to a boil over medium-high heat.
4-Fourth Step: Reduce the heat to medium, cover the pot, and let it simmer for 5 to 10 minutes until the vegetables are tender.
5-Fifth Step: Stir in the drained chickpeas and optional minced parsley for added protein and flavor.
6-Final Step: Serve the soup warm, topped with grated parmesan if desired. This recipe takes just 5 minutes to prep and 20 minutes to cook, for a total of 25 minutes.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧅 Avoid pureeing onion and garlic completely to retain good sauté texture.
❄️ Use frozen mixed vegetables for sweeter flavor and convenience.
🥣 Soup freezes well; thaw overnight in fridge and reheat before serving.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering and sautéing
- Cuisine: International
Nutrition
- Calories: 212
- Sugar: 6 g
- Sodium: 1057 mg
- Fat: 6 g
- Carbohydrates: 33 g
- Fiber: 9 g
- Protein: 8 g