Cauliflower and Broccoli Soup (Printable Version)

Cozy blend of tender cauliflower and broccoli with crisp homemade croutons. Nutrient-packed and satisfying.

# 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 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 - While 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 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 Advice:

01 -
  • It transforms humble vegetables into something that tastes indulgent without any fancy techniques or hard-to-find ingredients.
  • The homemade croutons add a satisfying crunch that makes every spoonful feel intentional and special.
  • You can make it with whatever milk you have on hand, and it still comes out creamy and comforting every single time.
02 -
  • Don't skip sautéing the vegetables before adding the stock, that few minutes of cooking builds a depth of flavor that you just can't get by boiling everything from the start.
  • If your soup is too thick after blending, add a little more stock or milk until it reaches the consistency you like, because every vegetable batch is slightly different.
  • Let the croutons cool completely on the baking sheet before adding them to the soup, or they'll lose their crunch within seconds.
03 -
  • Use an immersion blender if you have one, it saves you from transferring hot liquid back and forth and makes cleanup so much easier.
  • Taste the soup after blending and before adding the milk, that's your chance to adjust the salt and pepper while the flavors are still bold.
  • If your croutons aren't getting crispy enough, spread them out more on the baking sheet so they're not crowded and can dry out evenly.
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