In a large pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering, about 2 minutes. Add diced onion and minced garlic, sauté for about 2 minutes until onion is translucent and soft.

Add one chopped carrot to the pot and cook for an additional 2-3 minutes, stirring occasionally.

Pour in 4 cups of vegetable broth and add one can of diced tomatoes along with your preferred mix of Italian herbs, red pepper flakes, salt, and pepper. Bring to a boil for about 5 minutes.

Once boiling, reduce heat to low and let simmer for 5 minutes to meld flavors.

Stir in 2 cups of broccoli florets and 2 cups of cauliflower florets, continue to simmer for another 5 minutes.

Taste your soup to adjust seasoning as needed; stir to combine.

Ladle the soup into bowls and top with freshly grated Parmesan cheese and chopped parsley.