Cauliflower and Broccoli Soup

There was a week last winter when the farmers market had nothing but brassicas, piles of them, and I grabbed a heavy head of cauliflower and broccoli without a plan. That evening, standing in front of my fridge with cold fingers and a grumbling stomach, I threw them into a pot with whatever was already wilting in the crisper. The soup that came out tasted like something I'd been making for years, warm and forgiving and deeply green.

I made this for my neighbor once when she mentioned she was too tired to cook, and she texted me two hours later asking for the recipe. She said her daughter, who normally picks out every green thing, ate two bowls without complaint. I think its because the vegetables disappear into the creaminess, and all thats left is comfort.

Ingredients

• Cauliflower: The backbone of the soup, it becomes velvety smooth when blended and soaks up every bit of seasoning.
• Broccoli: Adds a slightly sweet, earthy flavor and a gorgeous pale green color that makes the soup feel alive.
• Onion: Builds the flavor foundation, sweet and quiet, holding everything together from the first sauté.
• Carrots: They lend natural sweetness and a hint of color, plus they help thicken the base as they break down.
• Celery: Brings a subtle vegetal note that deepens the broth without shouting.
• Garlic: Just enough to wake up the other vegetables without taking over the whole pot.
• Potato: The secret to body and creaminess, it thickens the soup naturally so you dont need flour or cornstarch.
• Vegetable stock: Use a good one if you can, it makes all the difference in how the flavors bloom.
• Whole milk or plant based milk: Stir it in at the end for silkiness, and it rounds out any sharp edges.
• Olive oil: For sautéing and tossing the croutons, it adds richness without heaviness.
• Dried thyme: A whisper of herbaceousness that feels like its been there all along.
• Black pepper and salt: Season boldly, taste often, and adjust until it sings.
• Nutmeg: Optional but magical, just a pinch makes the whole thing warmer and more mysterious.
• Day old bread: Perfect for croutons, it crisps up beautifully and soaks in olive oil without getting soggy.
• Garlic powder: Coats the croutons evenly and gives them a toasty, savory bite.

Instructions

Get the oven ready:

Preheat it to 180 degrees Celsius so its hot and waiting when your croutons are ready to bake.

Start with the aromatics:

Heat olive oil in a large pot over medium heat, then add the onion, carrot, and celery. Let them soften and sweeten for about five minutes, stirring now and then so nothing sticks.

Add the garlic and hearty vegetables:

Toss in the garlic and let it sizzle for a minute until fragrant. Then add the potato, cauliflower, and broccoli, stirring everything together for a few minutes to coat them in the oil and aromatics.

Build the broth:

Pour in the vegetable stock, then sprinkle in the thyme, salt, pepper, and nutmeg if youre using it. Bring it all to a gentle boil, then lower the heat and let it simmer for twenty minutes until the vegetables are completely tender.

Make the croutons:

While the soup simmers, toss your bread cubes with olive oil, garlic powder, salt, and pepper. Spread them on a baking sheet and bake for ten to twelve minutes, flipping them halfway, until theyre golden and crunchy.

Blend until silky:

Once the vegetables are soft, take the pot off the heat. Use an immersion blender right in the pot, or carefully transfer to a blender in batches, and blend until the soup is completely smooth.

Finish with milk:

Stir in the milk and gently reheat the soup over low heat. Taste it, adjust the salt and pepper, and let it come together for a minute or two.

Serve with croutons:

Ladle the soup into bowls and top each one generously with the warm, crispy croutons.

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One rainy Sunday, I made a double batch and froze half in jars. A month later, when I was too sick to stand at the stove, I thawed one and ate it straight from the pot with a sleeve of crackers. It tasted like I was taking care of myself, even when I couldnt do much else.

Making It Your Own

This soup is forgiving and adaptable, so if you want to add a handful of spinach at the end or swap the potato for sweet potato, go ahead. Ive stirred in cream cheese for extra richness, added a squeeze of lemon for brightness, and even thrown in leftover cooked rice to make it heartier. It always works.

Storing and Reheating

The soup keeps in the fridge for up to four days and actually tastes better the next day once the flavors have melted together. Reheat it gently on the stove, adding a splash of milk or stock if it thickens too much. The croutons are best stored separately in an airtight container so they stay crisp.

Pairing and Serving Ideas

I like to serve this with a simple green salad dressed in lemon and olive oil, or alongside a grilled cheese sandwich for dipping. A glass of chilled Sauvignon Blanc cuts through the creaminess beautifully, but honestly, a mug of this soup and a good book is all you really need.

• Top with a drizzle of good olive oil and a crack of black pepper for a restaurant style finish.
• Add a pinch of smoked paprika or chili flakes if you want a little heat.
• Serve with crusty bread on the side for soaking up every last drop.

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This soup has become my answer to cold nights, bad moods, and empty fridges. I hope it does the same for you.

Recipe Questions & Answers

→ Can I make this soup without blending it?

Yes, you can leave the soup chunky for a rustic texture. Simply skip the blending step and enjoy the vegetables in their whole form with the flavorful broth.

→ How do I store leftover soup?

Store the soup in an airtight container in the refrigerator for up to 4 days. Keep croutons separate in a sealed container at room temperature to maintain crispness.

→ Can I freeze this soup?

Yes, the soup freezes well for up to 3 months. Cool completely before freezing. Reheat gently on the stovetop, adding a splash of milk or stock if needed to adjust consistency.

→ What can I use instead of potato for thickening?

You can substitute white beans, cashews, or extra cauliflower for thickening. Alternatively, add a tablespoon of flour to the sautéed vegetables or stir in cream cheese at the end.

→ How can I make this soup more flavorful?

Enhance flavor by roasting the cauliflower and broccoli before adding to the pot, using homemade stock, adding nutritional yeast for umami depth, or finishing with fresh herbs like parsley or chives.

→ Can I add other vegetables to this soup?

Absolutely. Zucchini, spinach, kale, or peas work wonderfully. Add leafy greens in the last 5 minutes of cooking to preserve their color and nutrients.