Cauliflower and Broccoli Soup

There was a Tuesday last winter when the fridge looked bare except for a forgotten head of cauliflower and some broccoli that needed using. I tossed them into a pot with whatever vegetables I had rolling around in the crisper, and what came out was this velvety, comforting soup that's now on repeat in my kitchen. The homemade croutons were an afterthought, born from stale bread I almost threw away. Now I can't imagine the soup without that crispy, garlicky crunch on top.

I made this for a friend who swore she hated cauliflower, and she went back for seconds without realizing what was in it. We sat at the kitchen table with our bowls, dunking croutons and talking until they went soggy. She asked for the recipe before she even left, and now she texts me photos every time she makes it. It's become our thing, this soup that convinced her vegetables could actually be cozy.

Ingredients

• Cauliflower and broccoli: These are the stars here, and cutting them into similar-sized florets helps them cook evenly so you get a perfectly smooth blend.
• Onion, carrots, and celery: This classic trio builds a sweet, aromatic base that makes the whole soup taste like it's been simmering all day.
• Garlic: Fresh garlic adds a warm, savory note that you'll smell the moment it hits the hot oil.
• Potato: It thickens the soup naturally and gives it body without needing cream, though I usually add a splash anyway.
• Vegetable stock: Good stock makes all the difference, so use homemade if you have it or a quality store-bought one.
• Milk: Whole milk makes it silky, but oat milk or almond milk work beautifully if you're keeping it plant-based.
• Thyme, pepper, salt, and nutmeg: Just a pinch of nutmeg brings a subtle warmth that people notice but can't quite place.
• Day-old bread: Stale bread makes the best croutons because it crisps up without getting too hard.
• Olive oil and garlic powder: These turn plain bread into golden, crunchy bites that taste like they came from a fancy bistro.

Instructions

Get the oven ready:

Preheat your oven to 180°C so it's hot and waiting when your croutons are ready to bake.

Build the flavor base:

Heat olive oil in a large pot and add the onion, carrot, and celery, letting them soften and sweeten for about 5 minutes. Stir in the garlic and let it sizzle for a minute until your kitchen smells amazing.

Add the vegetables:

Toss in the potato, cauliflower, and broccoli, stirring everything together for a few minutes so the flavors start to mingle.

Simmer until tender:

Pour in the vegetable stock and add your seasonings, then bring it to a boil before reducing the heat. Let it simmer gently for 20 minutes until the vegetables are soft enough to mash with the back of a spoon.

Make the croutons:

While the soup bubbles away, toss your bread cubes with olive oil, garlic powder, salt, and pepper. Spread them on a baking sheet and bake for 10 to 12 minutes, flipping once, until they're golden and crunchy.

Blend it smooth:

Take the pot off the heat and use an immersion blender to puree the soup until it's velvety. If you're using a countertop blender, work in batches and be careful with the hot liquid.

Finish with milk:

Stir in the milk and warm the soup back up gently, tasting and adjusting the salt and pepper as needed.

Serve and top:

Ladle the soup into bowls and pile on those crispy croutons while they're still warm.

Save

One rainy Sunday, I made a double batch and froze half, thinking I'd save it for a busy week. It lasted exactly three days because my partner kept reheating bowls for lunch, claiming it was the only thing that could fix the gloomy weather. Now I always make extra, knowing it won't actually make it to the freezer. There's something about a bowl of this soup that feels like permission to slow down and be warm for a while.

Making It Your Own

If you want it richer, stir in a couple tablespoons of cream cheese at the end or add a splash of heavy cream. For a little heat, I sometimes sprinkle in chili flakes or a dash of smoked paprika, which gives it a surprising depth. You can also throw in a handful of spinach or kale in the last few minutes of simmering for extra greens without changing the flavor much.

Storing and Reheating

This soup keeps beautifully in the fridge for up to four days, and I actually think it tastes better on day two. Just reheat it gently on the stove, adding a splash of stock or milk if it's thickened up too much. The croutons, though, should be stored separately in an airtight container so they stay crispy, toss them on right before serving.

Serving Suggestions

I like to serve this with a simple green salad and crusty bread on the side, though honestly the croutons make extra bread feel redundant. It pairs surprisingly well with a crisp Sauvignon Blanc if you're pouring wine, the acidity cuts through the creaminess in the best way. Sometimes I'll grate a little Parmesan on top, or add a drizzle of good olive oil and a crack of black pepper for a finishing touch.

• Garnish with fresh thyme leaves or chopped parsley for a pop of color.
• Add a swirl of pesto or a dollop of sour cream for extra richness.
• Serve it in bread bowls if you're feeling festive and want to impress guests.

Save

This soup has become my go-to for using up vegetables and filling the house with the kind of smell that makes people wander into the kitchen asking what's cooking. I hope it becomes one of those recipes you reach for without thinking, the kind that feels like a hug in a bowl.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup stores beautifully in the refrigerator for up to 4 days. Prepare the croutons separately and add them just before serving to maintain their crispness. The soup can also be frozen for up to 3 months without the milk; add milk when reheating.

→ How do I make this soup vegan?

Simply substitute the whole milk with your favorite plant-based milk such as almond, oat, or cashew milk. Ensure your vegetable stock is vegan and skip any cream-based additions. The soup will remain creamy thanks to the blended potato and vegetables.

→ Can I use frozen cauliflower and broccoli?

Absolutely. Frozen vegetables work well in this soup. Use about 3-4 cups of frozen florets combined. There's no need to thaw them first; just add them directly to the pot and they may reduce the cooking time slightly.

→ What can I use instead of an immersion blender?

A regular countertop blender works perfectly. Blend the soup in batches, filling the blender only halfway and holding the lid with a kitchen towel to prevent hot liquid from splashing. A food processor can also work, though the texture may be slightly less smooth.

→ How can I make the soup thicker or thinner?

For a thicker consistency, add an extra potato or reduce the amount of vegetable stock by 1 cup. For a thinner soup, simply add more stock or milk until you reach your desired consistency. Adjust seasoning after adding extra liquid.

→ What toppings work well besides croutons?

Try grated cheddar or parmesan cheese, a drizzle of olive oil, toasted seeds, fresh herbs like parsley or chives, crispy bacon bits, or a dollop of sour cream. Roasted chickpeas also make an excellent crunchy, protein-rich topping.