Cauliflower, broccoli, and carrots come together deliciously in this California Blend Vegetable Soup topped with Parmesan Croutons!
Once again, I have transformed one of my favorite recipes into something completely different! This California Blend Vegetable Soup recipe was inspired by a side dish recipe that I have been making for years…and years…
I’m not sure what to even call the recipe that this soup is based off of. The original actually had far more ingredients than the way I make it these days. I take cauliflower and broccoli florets and chopped carrots, then top them with a mixture of bread crumbs, Parmesan cheese, and cayenne pepper. I bake it until the cheese is melted and the breadcrumbs are toasted. Then I eat it for every meal of the day because it’s that good! I suppose I should get that recipe on here soon!
This soup uses all the same elements of that recipe. I use a food processor to rice the cauliflower and broccoli, then grate the carrot. The Parmesan Croutons take the place of the crumb topping!
This is a really easy recipe and after making my own croutons, I am never, ever going back to store bought! Let’s get to it, shall we?
California Blend Vegetable Soup with Parmesan Croutons
Prep!
Before you get started cooking, make sure your cauliflower and broccoli are riced and your carrots are grated. Have all your ingredients out and ready to go!
Create!
Preheat oven to 400° F. Heat the olive oil in a stock pot over medium heat. Add the garlic and shallots and cook for 3-5 minutes, until softened.
Add the cauliflower, broccoli, carrots and 4 Cups of the vegetable stock. Season with salt and pepper and raise the heat to bring to a boil. Lower and simmer for about 15 minutes until the vegetables are tender.
Add the remaining stock, cayenne pepper, and salt and pepper to taste.
To make the croutons, brush the bread cubes with olive oil. Season with salt and pepper and sprinkle on the Parmesan cheese. Bake for about 10 minutes until just golden and crispy.
Present!
Top each bowl of soup with Parmesan croutons and additional Parmesan cheese, if desired.
Enjoy!
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California Blend Vegetable Soup with Parmesan Croutons
Ingredients
- 3 Tbsp extra virgin olive oil
- 2 cloves garlic minced
- 1 shallot finely diced
- 1 medium head cauliflower riced
- 1 medium head broccoli florets riced
- 2 large carrots grated
- 8 Cups vegetable stock
- 1/8 tsp cayenne pepper *optional
- Parmesan cheese for serving
Parmesan Croutons
- 2 slices day old sourdough bread cubed
- 1 Tbsp extra virgin olive oil
- salt and pepper to taste
- 1 Tbsp Parmesan cheese shredded
Instructions
- Preheat oven to 400° F. Heat the olive oil in a stock pot over medium heat. Add the garlic and shallots and cook for 3-5 minutes, until softened.
- Add the cauliflower, broccoli, carrots and 4 Cups of the vegetable stock. Season with salt and pepper and raise the heat to bring to a boil. Lower and simmer for about 15 minutes until the vegetables are tender.
- Add the remaining stock, cayenne pepper, and salt and pepper to taste.
- To make the croutons, brush the bread cubes with olive oil. Season with salt and pepper and sprinkle on the Parmesan cheese. Bake for about 10 minutes until just golden and crispy.
- Top each bowl of soup with Parmesan croutons and additional Parmesan cheese, if desired.
Mary Vavala says
November 17, 2018 at 2:27 pmI’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
November 17, 2018 at 5:13 pmHaha! Thanks mama! Let me know when you make it!!
Agness of Run Agness Run says
October 25, 2017 at 5:02 pmAs a passionate lover of soups, this recipe is simply awesome! Excellent autumn dish, Lauren!
Lauren says
October 25, 2017 at 7:20 pmThank you so much Agness!
Noel Lizotte says
October 11, 2017 at 4:20 pmI’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
October 12, 2017 at 7:57 amExactly! I eat it pretty much every day in Fall and Winter…these 80 degree days in October are making me sad!
Olivia Mesquita says
October 10, 2017 at 8:56 pmThis 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
October 12, 2017 at 7:58 amThank you! My kids and I are cheese-addicts….we like it all 🙂
Christine - Jar Of Lemons says
October 10, 2017 at 2:25 pmLoving warm, cozy soups right now! And love that this one incorporates lots of veggies. So yummy and perfect for fall!
Lauren says
October 12, 2017 at 7:58 amThank Christine!
Veena Azmanov says
October 10, 2017 at 9:46 amOH I love vegetable soup. This looks so hearty and scrumptious. Perfect for this fall weather.
Lauren says
October 12, 2017 at 7:58 amThank you Veena!
Catherine says
October 9, 2017 at 9:21 pmOh this soup looks hearty and comforting…what a delicious Fall recipe!
Lauren says
October 12, 2017 at 8:01 amThanks Catherine!
Sandhya Ramakrishnan says
October 9, 2017 at 9:10 pmThis 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
October 12, 2017 at 8:01 amThanks so much Sandhya!
Pam says
October 9, 2017 at 5:17 pmThis soup sounds perfect for the fall weather we are having there. And Parmesan croutons is a genius idea.
Lauren says
October 12, 2017 at 8:02 amThanks Pam!
Joanna @ Everyday Made Fresh says
October 9, 2017 at 2:26 pmOhh, 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
October 12, 2017 at 8:03 amHaha! When my fiance cooks all of the olive oil and garlic in the house just disappear!