Creamy Cauliflower and Broccoli Soup (Print Version)

A cozy, nutrient-packed soup with tender cauliflower and broccoli, finished with crisp homemade croutons.

# 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

# Steps to Follow:

01 - Preheat the oven to 350°F for the croutons.
02 - In a large pot, heat 2 tablespoons olive oil over medium heat. Add onion, carrot, and celery, sautéing 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 and season with dried thyme, salt, pepper, and nutmeg. Bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender.
05 - While soup simmers, toss bread cubes with 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 tender, remove pot from heat. Using an immersion blender, blend the soup until smooth. Alternatively, 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.

# Additional Tips::

01 -
  • It turns plain vegetables into something genuinely cozy and satisfying.
  • The homemade croutons add just enough crunch to make it feel complete.
  • You can make it dairy-free or vegan without losing any of the creaminess.
  • It reheats beautifully and actually tastes better the next day.
02 -
  • Don't skip the potato, it's what gives the soup body without needing heavy cream.
  • Blend while the soup is still hot for the smoothest texture, cold soup resists blending.
  • If the soup thickens too much as it sits, just add a splash of stock or milk when reheating.
  • Make the croutons fresh, they lose their crunch if stored overnight with the soup.
03 -
  • Taste the soup before adding the milk, it's easier to adjust seasoning when it's more concentrated.
  • Use day-old bread for croutons, fresh bread doesn't crisp up as well.
  • If you don't have an immersion blender, let the soup cool slightly before transferring to a blender to avoid dangerous splatters.
  • For a richer flavor, roast the cauliflower and broccoli in the oven before adding them to the pot.
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