Cauliflower and Broccoli Soup

There's a certain satisfaction that comes with turning a pile of vegetables into something warm and comforting, especially when your fridge is full of odds and ends that need using. I started making this soup on a particularly gray afternoon when I had half a head of cauliflower, some broccoli that was just starting to look tired, and no real plan for dinner. What surprised me most was how something so simple could taste so rich and complete. The croutons were an afterthought, born from a baguette that had gone stale on the counter, but they turned out to be the best part.

I remember ladling this into mismatched bowls for a group of friends who showed up unexpectedly one evening. Nobody expected much from a vegetable soup, but the room went quiet after the first few spoonfuls. One friend, who usually turned her nose up at anything green, asked for seconds and then the recipe. It became my go-to for those nights when I wanted to feed people something nourishing without spending hours in the kitchen.

Ingredients

• Cauliflower: The backbone of the soup, it blends into a velvety texture that feels almost decadent, and it doesn't need to be picture-perfect since it all gets blended anyway.
• Broccoli: Adds a slightly earthy sweetness and a beautiful pale green tint that makes the soup look fresher than it has any right to be.
• Onion, carrots, and celery: This classic trio builds the base flavor, and I've learned that taking the time to dice them evenly means they cook at the same rate.
• Garlic: Just three cloves are enough to add warmth without overpowering the delicate vegetable flavors.
• Potato: It thickens the soup naturally and gives it body, so you don't need flour or cornstarch to make it feel substantial.
• Vegetable stock: Use the best quality you can find or make your own, because it's the liquid foundation and you'll taste the difference.
• Milk: Stirred in at the end, it rounds out the flavors and adds just enough creaminess without making the soup heavy.
• Olive oil: For sautéing the vegetables and tossing the croutons, it adds a subtle fruity note that butter just can't replicate.
• Thyme, pepper, salt, and nutmeg: Simple seasonings that let the vegetables shine, and that pinch of nutmeg is optional but somehow makes everything taste more complete.
• Day-old bread: Perfect for croutons because it's already dried out a bit, so it crisps up beautifully in the oven without getting soggy.
• Garlic powder: For the croutons, it distributes more evenly than fresh garlic and won't burn in the oven.

Instructions

Get the oven ready:

Preheat your oven to 180°C so it's hot and waiting when your croutons are ready to go in. This way, you can pop them in while the soup simmers and everything finishes at the same time.

Build the flavor base:

Heat the olive oil in a large pot over medium heat, then add the onion, carrot, and celery, stirring occasionally until they soften and smell sweet, about 5 minutes. Add the garlic and let it cook for just a minute until it's fragrant but not browned.

Add the stars of the show:

Toss in the potato, cauliflower, and broccoli, stirring everything together for about 3 minutes so the vegetables get coated in the aromatic oil. This step helps them start releasing their flavors before the liquid even goes in.

Simmer until tender:

Pour in the vegetable stock, add the thyme, salt, pepper, and nutmeg if you're using it, then bring everything to a boil. Reduce the heat and let it simmer gently for 20 minutes until the vegetables are completely soft and a fork slides through them easily.

Make the croutons:

While the soup simmers, toss your bread cubes with olive oil, garlic powder, salt, and pepper, then spread them on a baking sheet in a single layer. Bake for 10 to 12 minutes, flipping them halfway through, until they're golden and crunchy all over.

Blend it smooth:

When the vegetables are tender, remove the pot from the heat and use an immersion blender to puree everything until it's silky and smooth. 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, tasting and adjusting the salt and pepper as needed. The milk should just warm through without boiling.

Serve and top:

Ladle the soup into bowls and pile on those crispy croutons. The contrast between the creamy soup and the crunchy bread is what makes this dish sing.

Save

One winter evening, I made a double batch of this soup and froze half of it in individual containers. Weeks later, on a night when I was too tired to think about cooking, I pulled one out and reheated it on the stove. It tasted just as good as the day I made it, maybe even better, and I realized that this soup had quietly become one of those recipes I could always count on.

Making It Your Own

This soup is forgiving and adaptable in the best possible way. If you want it richer, stir in a couple of tablespoons of cream cheese or a splash of heavy cream just before serving. For a vegan version, swap in your favorite plant-based milk and skip any dairy additions. I've also added a pinch of chili flakes when I wanted a bit of heat, and smoked paprika when I was craving something a little deeper and more complex.

What to Serve Alongside

This soup is substantial enough to be a meal on its own, but it also plays well with others. A simple green salad with a sharp vinaigrette cuts through the creaminess beautifully. I've served it with crusty bread for dipping, and once I paired it with a crisp white wine like Sauvignon Blanc, which brought out the subtle sweetness of the vegetables in a way that surprised me.

Storage and Reheating

The soup keeps well in the fridge for up to four days, and it actually thickens as it sits, so you may need to thin it with a bit of stock or water when you reheat it. I freeze it in single-serving containers without the croutons, then make fresh croutons when I'm ready to eat. The texture stays smooth and creamy even after freezing, which makes it perfect for meal prep.

• Store the soup and croutons separately so the croutons stay crispy.
• Reheat gently on the stovetop over low heat, stirring occasionally to prevent scorching.
• Adjust seasoning after reheating, as flavors can mellow in the fridge.

Save

There's something deeply satisfying about a soup that comes together this easily and tastes this good. It's the kind of recipe that quietly earns its place in your rotation, the one you make without thinking when you need something warm, nourishing, and just a little bit special.

Recipe Questions & Answers

→ Can I make this soup vegan?

Yes, simply use plant-based milk instead of dairy milk and omit any cream-based additions. The soup will remain creamy and flavorful.

→ How do I make this gluten-free?

Use gluten-free bread for the croutons and verify that your vegetable stock is certified gluten-free. All other ingredients are naturally gluten-free.

→ Can I prepare the croutons in advance?

Absolutely. Store the baked croutons in an airtight container at room temperature for up to 3 days. They'll stay crispy and ready to top your soup.

→ What can I substitute for the potato?

You can use sweet potato, parsnip, or even white beans for thickness. Each will add a slightly different flavor profile while maintaining the creamy texture.

→ How long does this soup keep in the refrigerator?

Store the soup in an airtight container for up to 4 days in the refrigerator. Reheat gently on the stovetop, adding a splash of milk or stock if needed to adjust consistency.

→ Can I freeze this soup?

Yes, 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.