Cauliflower and Broccoli Soup (Print Version)

Creamy vegetable soup with tender cauliflower, broccoli, and 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

# Method:

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 another 3 minutes.
04 - Pour in the vegetable stock. Add 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 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 uses everyday vegetables and turns them into something creamy without relying on heavy cream.
  • The homemade croutons add a satisfying crunch that makes each spoonful feel complete.
  • You can have it on the table in under an hour, even on a busy night.
  • It reheats beautifully, so leftovers taste just as good the next day.
02 -
  • Don't skip the potato, it's what gives the soup body without needing cream or flour.
  • Blend the soup while it's still hot for the smoothest texture, it becomes harder to blend once it cools.
  • Taste before adding all the salt, some vegetable stocks are saltier than others.
  • If your croutons aren't crispy enough, give them an extra 2 minutes in the oven rather than settling for soggy bread.
03 -
  • Use an immersion blender if you have one, it saves time and keeps cleanup simple.
  • Roast the cauliflower and broccoli before adding them to the pot for a deeper, caramelized flavor.
  • Add a squeeze of lemon juice at the very end to brighten the whole bowl.
  • Double the crouton recipe, they vanish quickly and are great on salads too.
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