Cauliflower and Broccoli Soup (Print Version)

Creamy cauliflower and broccoli soup with tender vegetables and crispy homemade croutons. Wholesome comfort in a bowl.

# 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
14 - Pinch of nutmeg

→ 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 oven to 350°F. Toss bread cubes with olive oil, garlic powder, salt, and pepper. Spread on baking sheet and bake for 10-12 minutes, turning once, until golden and crisp. Set aside.
02 - Heat 2 tablespoons olive oil in large pot over medium heat. Add diced onion, carrot, and celery. Sauté for 5 minutes until vegetables begin to soften.
03 - Stir in minced garlic and cook for 1 minute. Add diced potato, cauliflower florets, and broccoli florets. Sauté for another 3 minutes.
04 - Pour in vegetable stock and add dried thyme, salt, black pepper, and nutmeg. Bring to boil, then reduce heat and simmer for 20 minutes until vegetables are completely tender.
05 - Remove pot from heat. Using an immersion blender, blend soup until smooth and creamy. Alternatively, carefully blend in batches using a countertop blender.
06 - Stir in milk and gently reheat soup without boiling. Adjust seasoning to taste. Ladle into bowls and top generously with homemade croutons.

# Expert Suggestions:

01 -
  • It uses up whatever vegetables are sitting in your crisper drawer without feeling like leftovers.
  • The homemade croutons turn stale bread into the best part of the bowl.
  • It freezes beautifully, so you can make a big batch and forget about dinner next week.
  • Even picky eaters who avoid green things tend to go back for seconds once it's blended smooth.
02 -
  • Don't skip the potato, it's what makes the soup creamy without needing a ton of dairy or cream.
  • If you blend the soup while it's still boiling hot and use a countertop blender, leave the lid slightly cracked and cover it with a towel to avoid a kitchen ceiling disaster.
  • Day old bread makes better croutons than fresh because it absorbs the oil without getting soggy.
03 -
  • Roast the cauliflower and broccoli in the oven before adding them to the pot for a deeper, caramelized flavor.
  • If the soup tastes flat, add a squeeze of lemon juice or a splash of white wine vinegar at the end to brighten everything up.
  • Use a high powered blender if you have one, it makes the soup unbelievably silky and smooth.
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