Cauliflower and Broccoli Soup

The first spoonful caught me off guard. I'd thrown together whatever vegetables were lingering in the crisper drawer, convinced I was just using up odds and ends before they went soft. But when I tasted it, creamy and bright with a faint nuttiness from the cauliflower, I realized I'd stumbled onto something worth keeping. Now it's my go-to whenever the weather turns or I need something that feels like a hug in a bowl.

I made this for a friend who'd just moved into a new apartment with a half-empty kitchen and no energy to cook. She sat at my tiny table, wrapped in a blanket, and finished two bowls without saying much. Later she texted me asking for the recipe, and I knew it had done its job. Sometimes food doesn't need to be fancy to feel like care.

Ingredients

• Cauliflower: The backbone of the soup, it breaks down into a velvety base that thickens everything naturally without flour or cream.
• Broccoli: Adds a fresh, slightly grassy note that keeps the soup from feeling too heavy or one-dimensional.
• Onion, carrots, and celery: These build the aromatic foundation, the kind of flavor you don't notice directly but miss when it's gone.
• Garlic: Just three cloves bring warmth and depth without overpowering the delicate vegetables.
• Potato: This quietly thickens the soup and gives it body, making each spoonful feel more substantial.
• Vegetable stock: Use a good one if you can, the flavor of the stock carries through every bite.
• Milk: Whole milk makes it creamy and comforting, but oat or almond milk work beautifully if you're keeping it dairy-free.
• Olive oil: A fruity olive oil adds richness to both the soup base and the croutons.
• Thyme, pepper, salt, and nutmeg: Simple seasonings that let the vegetables shine while adding just enough warmth and complexity.
• Day-old bread: Slightly stale bread crisps up better than fresh, turning into croutons with real bite and flavor.

Instructions

Get the oven ready:

Preheat to 180°C (350°F) so it's hot and waiting when your croutons are ready to go in.

Build the base:

Heat olive oil in a large pot over medium heat, then add onion, carrot, and celery. Let them soften and turn golden at the edges for about 5 minutes, stirring occasionally.

Wake up the garlic:

Stir in the minced garlic and cook for just a minute until it smells sweet and fragrant. Add the potato, cauliflower, and broccoli, stirring everything together for another 3 minutes.

Simmer until tender:

Pour in the vegetable stock, then add thyme, salt, pepper, and a pinch of nutmeg if you're using it. Bring it to a boil, then lower the heat and let it bubble gently for 20 minutes until the vegetables are soft enough to mash with a spoon.

Make the croutons:

While the soup simmers, toss bread cubes with olive oil, garlic powder, salt, and pepper. Spread them on a baking sheet and bake for 10 to 12 minutes, flipping halfway, until they're golden and crunchy.

Blend it smooth:

Take the pot off the heat and use an immersion blender to puree the soup until it's silky. If you're using a countertop blender, work in batches and be careful with the hot liquid.

Finish with milk:

Stir in the milk and gently reheat the soup over low heat. Taste and adjust the salt and pepper as needed.

Serve with croutons:

Ladle the soup into bowls and pile on the warm croutons. They'll stay crisp for a few minutes before softening into the soup, which is part of the charm.

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One winter evening, I made this soup and left it on the stove while I worked at my desk. The smell filled the whole apartment, warm and earthy, and I realized I'd been smiling without knowing why. When I finally sat down to eat, the soup tasted like everything good about staying in when it's cold outside. It wasn't just dinner, it was the feeling of being exactly where I wanted to be.

Making It Your Own

This soup is endlessly flexible. If you want it richer, stir in a couple tablespoons of cream cheese or a splash of heavy cream at the end. For a little heat, add chili flakes or a shake of smoked paprika. I've also made it with half the broccoli and extra cauliflower when that's what I had on hand, and it was just as good. Trust your instincts and use what you have.

Storage and Reheating

The soup keeps well in the fridge for up to four days in an airtight container. Reheat it gently on the stove, adding a splash of stock or milk if it's thickened up too much. The croutons, however, are best stored separately in a sealed bag or jar at room temperature. Add them fresh to each bowl so they stay crisp and don't turn soggy.

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 something more filling. A crisp white wine like Sauvignon Blanc cuts through the creaminess beautifully if you're pouring a glass. On nights when I'm eating alone, I'll have it with just the croutons and maybe a piece of crusty bread on the side.

• Top with fresh herbs like parsley or chives for a pop of color and brightness.
• Drizzle a little truffle oil over each bowl for a fancy touch that feels special.
• Serve it in bread bowls if you're feeling indulgent and want to make it a full meal.

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This soup doesn't ask much of you, just a little time and whatever vegetables you have lying around. And in return, it gives you something warm, nourishing, and quietly comforting, the kind of meal that makes you feel like you've taken care of yourself.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup stores well in the refrigerator for up to 4 days. Prepare the croutons separately and add them just before serving to maintain their crispness.

→ Can I freeze cauliflower and broccoli soup?

Absolutely. Freeze the soup without the milk for up to 3 months. Thaw overnight in the refrigerator, then reheat and stir in the milk before serving.

→ How can I make this soup creamier?

Add 2 tablespoons of cream cheese, a splash of heavy cream, or use half-and-half instead of milk. For a dairy-free option, use coconut cream or cashew cream.

→ What can I use instead of an immersion blender?

A regular countertop blender works perfectly. Blend the soup in batches, filling the blender only halfway and removing the center cap to allow steam to escape.

→ Can I add other vegetables to this soup?

Yes, zucchini, peas, spinach, or kale are great additions. Add leafy greens at the end to preserve their color and nutrients.

→ How do I prevent the soup from being too thick?

Add more vegetable stock or water until you reach your desired consistency. The potato creates thickness, so adjust the liquid accordingly.