Cauliflower and Broccoli Soup (Printable)

Creamy blend of cauliflower, broccoli, and aromatic vegetables topped with crispy homemade croutons.

# 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, 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

# How to Make It:

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 an additional 3 minutes.
04 - Pour in the vegetable stock. Add dried thyme, salt, ground black 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 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 transfer in batches to a countertop blender.
07 - Stir in the milk and gently reheat the soup without boiling. Adjust seasoning to taste.
08 - Ladle the soup into bowls and top generously with homemade croutons.

# Expert Suggestions:

01 -
  • It turns a pile of humble vegetables into something that tastes like you simmered it all day, even though it only takes 45 minutes start to finish.
  • The homemade croutons add a crunchy contrast that makes every spoonful feel intentional and special, not just healthy.
  • You can make it as creamy or as light as you want depending on your mood or what's in the fridge.
  • It reheats beautifully, so leftovers actually get better after a day in the fridge.
02 -
  • Don't skip the potato, I tried it once thinking I could save a step and the soup turned out watery and thin instead of velvety.
  • If you blend the soup while it's still boiling hot without venting your blender lid, it will explode everywhere, so let it cool for a minute or leave the lid slightly cracked.
  • Stir the milk in at the very end off the heat, because if it boils it can curdle and ruin that smooth, creamy texture you worked for.
03 -
  • Use an immersion blender instead of transferring hot soup to a countertop blender, it's faster, safer, and way less cleanup.
  • Taste the soup after blending and before adding the milk, because you might need more salt or pepper than you think once everything's pureed.
  • Make extra croutons and keep them in a jar, they're perfect for salads, snacking, or convincing yourself that soup for breakfast is a completely reasonable choice.
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