California Blend Vegetable Soup with Parmesan Croutons
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5 from 4 votes

California Blend Vegetable Soup with Parmesan Croutons

Cauliflower, broccoli, and carrots come together deliciously in this California Blend Vegetable Soup topped with Parmesan Croutons!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: Gluten Free, Vegetarian
Servings: 8 servings
Calories: 158kcal
Author: Lauren


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


  • 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.


** Nutritional information is an estimate and may vary.


Serving: 1serving | Calories: 158kcal | Carbohydrates: 19g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 1072mg | Potassium: 356mg | Fiber: 2g | Sugar: 5g | Vitamin A: 74.4% | Vitamin C: 70% | Calcium: 5% | Iron: 6.5%