Cauliflower and Broccoli Soup (Printable Version)

Creamy cauliflower and broccoli blend topped with crispy homemade croutons. Ready in 45 minutes.

# What You'll 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

# Directions:

01 - Preheat the oven to 350°F for the 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 the 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 - Meanwhile, 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 - When vegetables are soft, remove the pot from heat. Use an immersion blender to blend the soup until smooth, or blend in batches in a countertop blender.
07 - Stir in the milk and gently reheat the soup. Adjust seasoning to taste.
08 - Ladle the soup into bowls and top generously with homemade croutons.

# Expert Advice:

01 -
  • It transforms humble vegetables into something that tastes rich and indulgent without any fuss.
  • The croutons add a satisfying texture that turns a simple bowl into something special.
  • You can make it with whatever milk you have on hand, dairy or not, and it still turns out creamy.
  • Leftovers taste even better the next day when the flavors have melded together.
02 -
  • Don't skip the potato, it's what gives the soup that creamy thickness without needing a ton of dairy.
  • Blend the soup while it's still hot for the smoothest texture, cold soup never blends as well.
  • If your croutons aren't crispy after baking, just pop them back in for a few more minutes, they'll get there.
03 -
  • Taste your stock before you start, if it's salty, go easy on the added salt until the end.
  • For the silkiest soup, strain it through a fine mesh sieve after blending, though I rarely bother.
  • Day-old bread really does make better croutons, fresh bread can turn chewy instead of crispy.
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