Cauliflower and Broccoli Soup (Print Version)

Creamy cauliflower and broccoli blend topped with crispy homemade croutons. Cozy, wholesome comfort in a bowl.

# Components:

→ 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, black 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 - 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 comes together in under 45 minutes, yet tastes like you've been simmering it all day.
  • The homemade croutons add that crucial textural contrast, making every spoonful feel intentional rather than plain.
  • It's forgiving enough for a weeknight and elegant enough to serve when people drop by unexpectedly.
02 -
  • Don't blend your soup while it's still boiling, or the hot liquid can splatter and burn you, a lesson I learned the hard way.
  • If your blender struggles with thick soup, let it cool slightly or blend in smaller batches, always holding the lid down firmly.
  • Taste before you serve, because salt levels vary wildly between stocks and personal preference should have the final say.
03 -
  • Cut your vegetables into similar sizes so they cook evenly and blend into a uniform, silky texture.
  • Never skip the toasting step for croutons, they transform from sad bread cubes into the most satisfying textural contrast.
  • A pinch of smoked paprika or chili flakes stirred in just before serving adds intrigue without overwhelming the delicate vegetables.
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