Cauliflower and Broccoli Soup (Print version)

Creamy cauliflower and broccoli soup topped with crispy homemade croutons. A cozy, nutrient-packed vegetarian 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

# How-To Steps:

01 - Preheat the oven to 350°F for the croutons.
02 - In a large pot, heat 2 tablespoons olive oil over medium heat. Add onion, carrot, and celery. Sauté for 5 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute. Add potato, cauliflower, and broccoli. 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 - While the soup simmers, 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. Ladle into bowls and top generously with homemade croutons.

# Tips from the pros:

01 -
  • It transforms humble vegetables into something silky and surprisingly elegant without any fuss.
  • The homemade croutons add a satisfying crunch that store-bought versions just can't match.
  • You can make it as rich or as light as you want, swapping milk types or adding a dollop of cream cheese at the end.
  • It reheats beautifully, so leftovers taste just as good the next day, maybe even better.
02 -
  • Don't skip the potato, it's what makes the soup thick and creamy without needing heavy cream or a roux.
  • If you blend the soup while it's still on the heat, it can splatter and make a mess, so always take the pot off the burner first.
  • Day-old bread really does make better croutons, fresh bread tends to turn chewy instead of crisp.
03 -
  • Blend half the soup and leave the rest chunky for more texture and visual interest in the bowl.
  • Roast the cauliflower and broccoli first for a deeper, caramelized flavor that adds another layer of richness.
  • Make a double batch of croutons, they disappear fast and are perfect for tossing on salads or snacking on straight from the jar.
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