Cauliflower and Broccoli Soup (Printable Version)

Creamy vegetable soup with 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

# Steps:

01 - Preheat the oven to 350°F for preparing 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 thyme, salt, pepper, and nutmeg. Bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender.
05 - 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 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 Insights:

01 -
  • It turns everyday vegetables into something surprisingly luxurious and creamy without 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, and it tastes like you spent all afternoon on it.
02 -
  • Don't skip the potato, it's what makes the soup creamy without needing a ton of dairy or cream.
  • Blend the soup while it's hot for the smoothest texture, cold soup doesn't blend as well and can turn gluey.
  • If your croutons aren't crispy enough, give them an extra minute or two in the oven, but watch them closely so they don't burn.
03 -
  • Use an immersion blender directly in the pot to save yourself the hassle of transferring hot soup in batches.
  • Taste the soup after blending and before adding milk, this is when you can adjust the salt and pepper without guessing.
  • Let the croutons cool completely before storing them or they'll turn soggy from trapped steam.
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