Creamy Roasted Cauliflower Soup Recipe (Easy & Healthy)

There’s something deeply grounding about a pot of vegetable minestrone gently simmering on the stove. This is the kind of soup that feels like home even if you didn’t grow up with it. I remember afternoons when the kitchen windows fogged up, the scent of onions and olive oil slowly filling the room, and time seemed to slow down just enough to breathe. Minestrone isn’t rushed food. It’s patient, forgiving, and generous. Every vegetable has a place, even the odd carrot or lonely zucchini waiting in the fridge drawer.

This soup was born from practicality but perfected by love. Italian kitchens have long relied on what’s available, letting seasons guide the pot. As the vegetables soften, the broth turns rich and comforting, especially when a Parmigiano crust quietly works its magic, releasing layers of savory depth. It’s a meal that doesn’t ask for perfection, only care.

Making this soup feels like taking care of yourself and others at the same time. It’s what you cook when someone needs comfort, when the weather turns gray, or when you just want something honest and warm. Serve it steaming, drizzle a little olive oil on top, tear some bread with your hands, and let the simplicity do the talking.

Step-by-Step Instructions to Make Vegetable Minestrone Soup :

Step 1 :

Finely chop the onion and sauté it in olive oil for 3–4 minutes until translucent. I use the Lodge Cast Iron Dutch Oven, but any deep pot you already have works just fine.

Step 2 :

Dice all vegetables into similar-sized pieces and add them to the pot. Stir well using the OXO Good Grips Wooden Spoon and let them sizzle for about 6 minutes.

Step 3 :

Season with salt and pour in enough water to cover the vegetables. Bring to a boil, then reduce to a gentle simmer. I keep a Pyrex Measuring Jug nearby to add water gradually as it reduces.

Step 4 :

Cook for 30–40 minutes, stirring occasionally. Halfway through, add the Parmigiano crust for extra depth.

Step 5 :

Let the soup rest for 5 minutes before serving. Finish with a drizzle of olive oil and enjoy warm.

Who This Crispy Chicken Rice Skillet Is Perfect For :

Kid-Friendly :

Soft rice with tender chicken that’s easy to eat
Mildly spiced and customizable for less heat
Comforting one-pot meal kids enjoy
No complicated textures or strong flavors

Fitness-Focused Benefits :

High-protein chicken supports muscle and fullness
Balanced carbs from basmati rice for steady energy
Healthy fats from coconut milk and ghee
Can be paired with a light salad for a balanced meal

Busy-Life Adults Advantages :

One-pot cooking means fewer dishes
Simple prep with minimal hands-on time
Great for meal prep and reheats well for 2–3 days
Works perfectly for lunch or an easy dinner

Creamy Roasted Cauliflower Soup Recipe (Easy & Healthy)

Vegetable Minestrone Soup is a nourishing Italian classic packed with fresh vegetables, beans, and simple pantry staples. This slow-simmered soup is comforting, wholesome, and endlessly customizable, making it perfect for family meals, meal prep, or cozy evenings.

Comfort Food

Author: wholesome whisk editor Cooking Method: Simmering Cuisine: Italian Courses: Lunch Recipe Keys: Mixing Quick Meals V vegetarian

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Prep Time 15 mins Cook Time 40 mins Rest Time 5 mins Total Time 1 hr Difficulty: Beginner Servings: 4 Calories: 210 Best Season: Suitable throughout the year Dietary:

B balanced meal D Dairy-Free F family friendly G Gluten-Free V Vegetarian

Vegetable Minestrone Soup Ingredients

Scale

1/2x 1x 2x 3x

• 2 pcs Carrots (peeled and diced)
• 1 pc Zucchini (diced)
• 200 g Green beans (chopped)
• 2 pcs Potatoes (peeled and diced)
• 150 g Beans (cooked, any type)
• 100 g Green peas (fresh or frozen)
• 0.25 head Cauliflower (cut into florets)
• 1 handful Cherry tomatoes (halved)
• 1 pc Onion (finely chopped)
• 2 litres Water (add gradually)
• 2 tbsp Olive oil (extra virgin)
• to taste Salt
• 1 pc Parmigiano Reggiano crust (optional)

Instructions

1. Chop the onion and sauté in olive oil until translucent.
2. Dice vegetables and add to the pot.
3. Sizzle vegetables for 6 minutes.
4. Season with salt and cover with water.
5. Bring to a boil, then simmer gently.
6. Add Parmigiano crust halfway through cooking.
7. Cook for 30–40 minutes, adding water as needed.
8. Rest for 5 minutes and serve warm.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 210kcal

% Daily Value *

Total Fat 7g11%

Saturated Fat 1g5%

Sodium 480mg20%

Potassium 820mg24%

Total Carbohydrate 32g11%

Dietary Fiber 9g36%

Sugars 7g

Protein 8g16%

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Vitamin A 520 IU

Vitamin C 48 mg

Calcium 90 mg

Iron 3.2 mg

Vitamin E 2.1 mg

Vitamin K 62 mcg

Thiamin 0.3 mg

Riboflavin 0.2 mg

Niacin 3.1 mg

Vitamin B6 0.4 mg

Folate 110 mcg

Biotin 6 mcg

Pantothenic Acid 1.1 mg

Phosphorus 160 mg

Iodine 12 mcg

Magnesium 68 mg

Zinc 1.6 mg

Selenium 4 mcg

Copper 0.3 mg

Manganese 0.6 mg

Chromium 6 mcg

Molybdenum 22 mcg

Chloride 720 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Substitutions
Swap vegetables based on season such as pumpkin, spinach, or cabbage.

Serving ideas
Serve with crusty bread, garlic toast, or a side salad.

Mistakes to avoid
Avoid overboiling which can make vegetables mushy.

Chef tips
Adding the Parmigiano crust halfway gives deep umami without overpowering the soup.

Keywords: vegetable minestrone soup, Italian vegetable soup, healthy soup recipe, homemade minestrone, comfort food soup