Cauliflower and Broccoli Soup (Printable Version)

Creamy vegetable soup with cauliflower, broccoli, and crispy croutons. Comfort in a bowl for cold days.

# What You Need:

→ Vegetables

01 - 1 medium head cauliflower, cut into florets
02 - 1 medium head broccoli, cut into florets
03 - 1 medium onion, diced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced
07 - 1 medium potato, peeled and diced

→ Liquids

08 - 5 cups vegetable stock
09 - 3/4 cup whole milk or plant-based milk
10 - 2 tablespoons olive oil

→ Seasonings

11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon ground black pepper
13 - 1 teaspoon salt, or to taste
14 - Pinch of nutmeg, optional

→ Croutons

15 - 2 cups day-old bread, cut into cubes
16 - 2 tablespoons olive oil
17 - 1/2 teaspoon garlic powder
18 - Salt and pepper, to taste

# How To Make It:

01 - Preheat the oven to 350°F for baking the croutons.
02 - Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery. Sauté for 5 minutes until the vegetables are softened and fragrant.
03 - Stir in the minced garlic and cook for 1 minute. Add the diced potato, cauliflower florets, and broccoli florets. Sauté for an additional 3 minutes, stirring occasionally.
04 - Pour in the vegetable stock. Add the dried thyme, salt, pepper, and nutmeg if using. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes until the vegetables are completely tender.
05 - While the soup simmers, toss the bread cubes with 2 tablespoons olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and bake for 10 to 12 minutes, stirring once halfway through, until golden and crisp. Set aside to cool.
06 - Remove the pot from the heat. Using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until desired consistency is achieved.
07 - Stir the milk into the blended soup and gently reheat over low heat. Adjust the seasoning with additional salt and pepper to taste.
08 - Ladle the soup into serving bowls and top generously with the homemade croutons just before serving.

# Expert Advice:

01 -
  • It transforms humble vegetables into something silky and deeply comforting without any fuss.
  • The homemade croutons add a satisfying crunch that makes each spoonful feel complete.
  • You can have it on the table in under an hour, yet it tastes like you simmered it all afternoon.
  • Its endlessly adaptable to whatever milk, spices, or vegetables you have on hand.
02 -
  • Do not skip the potato, I tried making this without it once and the soup turned out watery and thin.
  • Blend the soup while it is still hot, it becomes smoother and silkier than if you let it cool first.
  • Season after blending, the flavors meld differently once everything is pureed and you will need to adjust.
  • Let the croutons cool completely on the baking sheet or they will stay soft and chewy instead of crisp.
03 -
  • Use an immersion blender if you have one, it saves time and keeps cleanup simple.
  • Toast the croutons until they are darker than you think, they soften slightly when they hit the hot soup.
  • Add the milk off the heat to prevent curdling, then warm everything together gently.
  • Taste the soup before serving, blended soups often need a little more salt than you expect.
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