Cauliflower and potato simmer together in a fragrant rosemary-garlic broth until fork-tender, then get blended into a silky, velvety base that needs nothing extra to feel indulgent. A touch of heavy cream and a bright splash of apple cider vinegar round out the flavor, giving the soup a rich finish balanced by a little acidity. Broccoli florets go in at the end, cooked just until bright green and tender, adding color, texture, and a fresh vegetable bite to every spoonful. Finished with a drizzle of olive oil and a scatter of parsley, it's the kind of bowl that feels both cozy and bright at the same time. This one works well for anyone watching their sodium intake, since the seasoning is entirely in your hands from start to finish. It's a comforting, vegetable-forward soup that's easy to make your own.
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Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
Add the minced garlic, rosemary, and thyme. Cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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