Skip to Content

Mixed Vegetable Soup (Tomato, Cauliflower & Carrot)

Sharing is caring!

Instant Pot Mixed Vegetable Soup is one of my go-to soups of all time. It is a simple vegan, dairy-free, grain-free soup which can be customized as per needs. It is a delicious soup made using Tomato, Cauliflower, and Carrots. Making it in an Instant Pot or pressure cooker makes it a breeze and can be done without any babysitting.

2 Bowls of Soup, with a bit of cream garnish. Seen along side are some artificial flowers

What is a soup

Soup as most of you are aware is a liquid food made by either boiling or roasting the vegetables or meat in water or stock. Generally served warmed as a starter to a meal or many times eaten as a complete meal.

Soups can be clear, something like the broth in which the veggies or the meats have been simmered. Then there are thick soups. That is some thickening agent being used to thicken it like flour, cornstarch, cream, veggies, etc. 

Then there is a soup made using pulses, cold soups like gazpacho, fruit soup, etc. At times different veggies, bread, noodles, and pasta are added to the soup to make it wholesome and filling. 

I love this Thukpa (Vegetable Noodle Soup) where different veggies are used to make the soup and noodles are added to make it filling and a complete meal. Another filling soup for me is this healthy Vegetable Barley Soup.

I love my soups and enjoy them as per season. A few of my favorites are this Carrot Beetroot and Horse Gram soup, Leek & Potato Soup, and this Vegan Sweet Corn Soup.

Close up look of soup served in a bowl with cream garnish

Today’s Instant Pot Mixed Vegetable Soup

I prefer to use Tomato, Cauliflower, and Carrot mainly for this Mix Vegetable Soup but one can play around. Any combination of veggies can be used. Cauliflower can be replaced with a potato if required. And one can skip cauliflower completely or maybe carrot if you do not like it.

I do not like to add any cream or milk to my soup. I prefer it light but one can add if required. The cream on the top is just added for representation here. 

The same process can be used to make only Tomato soup. I make only tomato soup, but I like to add some cauliflower and carrot to it as it is easier to sneak in these veggies as well as help to add variety to your diet.

So why a combination of Tomato, Cauliflower, and Carrot

Tomato has a slightly sour taste and is acidic. Carrot helps balance the sour taste with its natural sweetness. Then cauliflower is a low-carb veg that makes the soup filling and lifts the soup up. It also adds a delicious texture to the soup.

Close up look of soup served in a bowl with cream garnish

Boil or oven-roast the veggies

One can do either with the veggies. With this soup, I like to boil the tomato, cauliflower, and carrot. But for a few like this Roasted Butternut Squash soup, I like to roast the butternut squash and carrot.

Open pan or Pressure Cooker/ Instant Pot method

First, you can either pressure cook the veggies on a stovetop pressure cooker or an Instant Pot. Secondly, you can cook the veggies in an open pot with boiling water. I prefer the pressure cooker or the Instant pot method as it is quick to make and needs no babysitting.

After cooking the veggies, we need to let them cool down a bit if you are using a blender. If using an emulsion blender or a hand blender, you can blend it immediately. Just be careful that the soup is hot.


Rest is seasoning. I just add salt and black pepper to my soups and let the ingredients do their magic without compromising on their taste and nutrition. Sometimes you might need to add a bit of sugar, if it’s more on the sour taste or if kids are eating and the soup is less sweet. As said one can add cream to this too.

2 Bowls of Soup, with a bit of cream garnish. Seen along side are some artificial flowers
2 Bowls of Soup, with a bit of cream garnish. Seen along side are some artificial flowers

Mixed Vegetable Soup (Tomato, Cauliflower & Carrot)

Mixed Vegetable Soup is a simple vegan, dairy-free, grain-free soup with the goodness of Tomato, Cauliflower and Carrots.
5 from 4 votes
Print Pin Rate Save
Course: Main Course
Keyword: Dairy Free, Gluten Free, Instant Pot Recipes, Pressure Cooker Recipes, Soup, Vegan, Vegetables
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 people
Author: Renu Agrawal-Dongre


  • 1 cup Cauliflower Florets
  • 4 Large Tomatoes
  • 2 Medium sized Carrots
  • Salt
  • 2 cup Water
  • ½ inch Ginger (Optional – if not preferred)
  • Black Pepper powder to taste
  • Peel and rinse the carrots.


  • Peel and rinse the carrots.
  • Rinse the cauliflower.
  • Roughly chop the tomatoes into quarters.
  • Similarly cut the carrots into 1-inch pieces and cauliflower into florets.

Pressure Cooker Method

  • Add all the veggies along with ginger in a pressure cooker along with 2 cups of water.
    Mixed Vegetables ready to be boiled
  • Let it cook for 3-4 whistles or as per your pressure cooker settings.

Instant Pot Method

  • If using an instant pot, add the veggies in the inner vessel along with 2 cups of water.
  • Put the Instant Pot in Sealing mode and pressure cook on high for 8 minutes.
    Instant Pot Settings for Soup
  • Once the pressure of the pressure cooker or the Instant pot settles, open the lid.
    Boiled Veggies
  • If using a hand blender, blend everything to a smooth consistency.
    Pureeing Soup
  • If you are using a mixer grinder or a juice blender to puree the vegetables, let them cool and then puree it.
  • One can pass the soup through a strainer if required to remove the pulp and the skin of the tomato.
  • After that, add salt, pepper, and adjust the consistency by adding more water if required.
  • Now let the soup simmer for 4-5 minutes or let it simmer in saute mode in Instant pot for 4-5 minutes.
  • Serve it hot with some bread on the side.



  • The ratio of vegetables used is just a guide.
  • One can add more or less or can skip some if required.
  • Cauliflower can be replaced with potato.
Tried this recipe?Share your feedback @cookwithrenu_ad or tag #cookwithrenu_ad
Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.


The recipe first appeared on Cook with Renu on 23rd November 2014. Today I have updated the pics, content and added Recipe card.


Tried this recipe? Please comment and rate the recipe. Share your pics and tag us.

Subscribe to my email list to get the new recipes straight into your mailbox.

Disclaimer & Privacy Policy

Sharing is caring!

5 from 4 votes
Recipe Rating


Friday 29th of January 2021

Pass the bowl Renu! Absolutely love the use of cauliflower, carrots n tomatoes!!! I love the soup especially since it will mean less washing up but I am not comprising on the healthy food aspect. Thanks

Jayashree T.Rao

Friday 29th of January 2021

Lovely soup, liked the addition of cauliflower to it. I am always looking for ways to sneak that veggie for my family.

Poonam Bachhav

Friday 29th of January 2021

Your mixed vegetable soup with tomatoes, cauliflower and carrots looks oh so inviting, especially with that cream on the top. A healthy and flavorful soup just perfect for the harsh winter months here in North India.

Mayuri Patel

Thursday 28th of January 2021

Renu, Mixed Vegetable Soup looks very inviting. Like the title swirl of cream, just takes the soup to another level. What a wonderful idea to add cauliflower, must try it next time as I usually add a potato to thicken the soup.

Renu Agrawal Dongre

Friday 29th of January 2021

Yes Cauliflower is low carb and helps to thicken it