Cauliflower and Broccoli Soup (Printable version)

Creamy vegetable soup with cauliflower, broccoli, and crispy croutons. Ready in 45 minutes for a comforting meal.

# 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
14 - Pinch of nutmeg

→ 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

# Directions:

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 - 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 Tips:

01 -
  • It turns simple vegetables into something that feels like a hug in a bowl.
  • You can make it with whatever odds and ends are sitting in your fridge.
  • The homemade croutons add just enough crunch to keep every spoonful interesting.
  • Its gentle enough for kids but satisfying enough that adults go back for seconds.
02 -
  • Dont skip the potato, its what makes the soup creamy without needing cream.
  • Blend the soup while its still hot for the smoothest texture, cold soup never blends as well.
  • Taste before serving, vegetables vary in sweetness and the soup might need more salt than you think.
03 -
  • Roast the cauliflower and broccoli for ten minutes before adding them to the pot for deeper, caramelized flavor.
  • Use an immersion blender if you have one, it saves time and keeps the cleanup simple.
  • Make extra croutons, theyre perfect for snacking or tossing on salads later in the week.
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