Riced cauliflower, broccoli, and carrots come together deliciously in this California Blend Vegetable Soup. It’s light and healthy, perfect for any time of the year.
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Once again, I have transformed one of my favorite recipes into something completely different! This California Blend Vegetable Soup recipe was inspired by one of my go-to side dishes – California Blend Vegetables with Parmesan Breadcrumbs. That dish has been a favorite of mine for years and years.
The original recipe that I based this soup off of is a combination of cauliflower and broccoli florets and chopped carrots. It’s topped with a mixture of bread crumbs, Parmesan cheese, and cayenne pepper, then baked until the cheese is melted and the breadcrumbs are toasted. I could eat it for every meal of the day because it’s that good!
This soup uses all the same elements of that recipe.
You can top this soup with Homemade Parmesan Croutons to act as the breadcrumb topping.
Why This Recipe Works
- This is a really easy soup recipe to make.
- It’s made with a combination of healthy vegetables and is light enough to enjoy even in the summer.
- The soup is naturally vegetarian and can be made low carb and gluten free.
How to Make California Blend Vegetable Soup
Prep!
Before you get started cooking, make sure that your cauliflower and broccoli are riced and that your carrots are grated.
You can reference this post on How to Rice Cauliflower, if needed. The same methods can be used for broccoli.
Mince the garlic and finely chop the onion.
Create!
Heat the olive oil in a stock pot over medium heat. Add the garlic and onion and cook for 3-5 minutes, or until softened.
Add the cauliflower, broccoli, carrots and 4 cups of the vegetable stock. Raise the heat to high to bring to a boil. Once boiling, lower the heat and simmer for about 15 minutes, or until the vegetables are tender.
Add the remaining stock, and cayenne pepper. Cook until heated through.
Taste and season with salt and pepper, if desired.
Present!
Top each bowl of soup with Parmesan Croutons and additional Parmesan cheese, if desired.
Tips and Techniques for the Best California Blend Vegetable Soup
- Use fresh vegetables for the best results.
- To make this recipe gluten free, be sure that the stock that you use is gluten free.
- Store leftover soup in an air-tight container in the refrigerator. Use within 3-4 days.
FAQ’s
- Can you use frozen vegetables in this soup recipe? While you can use frozen vegetables in this recipe, I have found that fresh vegetables give the best taste and texture to this soup.
- Can you freeze California Blend Vegetable Soup? Yes. I have frozen this soup without any issues.
Other Recipes to Try
Love this California Blend Vegetable Soup recipe? Follow me on Pinterest, Instagram, and Facebook for more!
California Blend Vegetable Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic * minced
- 1 onion * finely diced
- 4 cups cauliflower rice
- 4 cups broccoli florets * riced
- 2 large carrots * grated
- 8 cups vegetable stock * gluten free, if necessary
- 1/8 teaspoon cayenne pepper *optional
- extra Parmesan cheese * optional, for serving
Instructions
- Heat the olive oil in a stock pot over medium heat.
- Add the garlic and onion and cook for 3-5 minutes, until softened.
- Next, add the cauliflower, broccoli, carrots and 4 cups of the vegetable stock.
- Raise the heat to high to bring to a boil. Lower and simmer for about 15 minutes, or until the vegetables are tender.
- Add the remaining stock and cayenne pepper. Cook until hot.
- Taste and season with additional salt and pepper, if needed.
- Top each bowl of soup with additional Parmesan cheese, if desired.
Notes
Tips and Techniques for the Best California Blend Vegetable Soup
- Use fresh vegetables for the best results.
- To make this recipe gluten free, be sure that the stock you use is gluten free.
- Store leftover soup in an air-tight container in the refrigerator. Use within 3-4 days.
Nutrition
This recipe was originally published on September 28, 2017. It was updated with new images, more thorough instructions, tips, techniques, and FAQ’s in August 2019.
Mary Vavala says
I’m her momma so I know all about the bro/caul/car bake and now I can’t wait to make the soup. I think soups hare healthier and contain more nutrients because everything stays in the broth.
Good Job!
Lauren says
Haha! Thanks mama! Let me know when you make it!!
Agness of Run Agness Run says
As a passionate lover of soups, this recipe is simply awesome! Excellent autumn dish, Lauren!
Lauren says
Thank you so much Agness!
Noel Lizotte says
I’ve been craving soup every day this week. It’s cool where I live and that’s my trigger to make soups – warm up from the inside out.
Lauren says
Exactly! I eat it pretty much every day in Fall and Winter…these 80 degree days in October are making me sad!
Olivia Mesquita says
This looks delicious! Your soup looks so thick and hearty, and we love as much Parmesan as we can get our hands on in our family!
Lauren says
Thank you! My kids and I are cheese-addicts….we like it all 🙂
Christine - Jar Of Lemons says
Loving warm, cozy soups right now! And love that this one incorporates lots of veggies. So yummy and perfect for fall!
Lauren says
Thank Christine!
Veena Azmanov says
OH I love vegetable soup. This looks so hearty and scrumptious. Perfect for this fall weather.
Lauren says
Thank you Veena!
Catherine says
Oh this soup looks hearty and comforting…what a delicious Fall recipe!
Lauren says
Thanks Catherine!
Sandhya Ramakrishnan says
This is such a great soup idea. Almost like a vegetable side dish for bread. I am definitely looking forward to trying this out for dinner this fall.
Lauren says
Thanks so much Sandhya!
Pam says
This soup sounds perfect for the fall weather we are having there. And Parmesan croutons is a genius idea.
Lauren says
Thanks Pam!
Joanna @ Everyday Made Fresh says
Ohh, this sounds like the perfect light soup, but still very comforting! I’d have to add more garlic than two cloves. 😉 We love garlic.
Lauren says
Haha! When my fiance cooks all of the olive oil and garlic in the house just disappear!