Cauliflower and Broccoli Soup (Printable version)

Creamy cauliflower and broccoli soup topped with golden homemade croutons. Cozy comfort in every spoonful.

# Ingredient List:

→ 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 Steps:

01 - Preheat oven to 350°F for croutons.
02 - In a large pot, heat 2 tablespoons olive oil over medium heat. Add diced onion, carrot, and celery. Sauté for 5 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute. Add diced potato, cauliflower florets, and broccoli florets. Sauté for an additional 3 minutes.
04 - Pour in vegetable stock. Add dried thyme, salt, black pepper, and nutmeg. Bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender.
05 - Toss bread cubes with 2 tablespoons olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and bake for 10 to 12 minutes, turning once, until golden and crisp. Set aside.
06 - Remove pot from heat. Use an immersion blender to blend soup until smooth, or blend in batches using a countertop blender.
07 - Stir in milk and gently reheat the soup. Adjust seasoning to taste.
08 - Ladle soup into bowls and top generously with homemade croutons.

# Expert Advice:

01 -
  • It turns humble vegetables into something silky and comforting without any fuss or fancy techniques.
  • The homemade croutons add just enough crunch to make every spoonful feel intentional and complete.
  • You can make it as creamy or as light as you like, and it reheats beautifully for lunches all week long.
02 -
  • Dont skip the potato because it thickens the soup naturally and keeps it from feeling thin or watery.
  • Blend the soup while its still hot for the smoothest texture, and if you want it even creamier, add a spoonful of cream cheese before blending.
  • Make the croutons fresh and serve them on top right before eating so they stay crisp and dont get soggy.
03 -
  • Use an immersion blender instead of transferring hot soup to a countertop blender, it saves time and keeps the cleanup simple.
  • Taste the soup after blending and before adding milk so you can adjust the seasoning while the flavors are still bold and clear.
  • If the soup is too thick after blending, thin it out with extra stock or milk until it reaches the consistency you love.
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