Cauliflower and Broccoli Soup (Printable)

Tender cauliflower and broccoli in a creamy, nutrient-packed soup topped with crisp 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 3 additional minutes.
04 - Pour in vegetable stock and add dried thyme, salt, black pepper, and nutmeg. Bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender.
05 - 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 purée the soup until smooth, or blend in batches using a countertop blender.
07 - Stir in the milk and gently reheat the soup over low heat. Adjust seasoning to taste.
08 - Ladle the soup into bowls and top generously with homemade croutons.

# Expert Advice:

01 -
  • It takes whatever vegetables you have and turns them into something silky and satisfying without any fuss.
  • The homemade croutons add a crispy contrast that makes every spoonful feel intentional and complete.
  • You can make it as creamy or as light as you want, and it reheats beautifully for lunch the next day.
02 -
  • Do not skip the potato, it is what makes the soup creamy without needing heavy cream or a roux.
  • Blend the soup while it is still hot for the smoothest texture, cold soup does not blend as well and can turn gluey.
  • If you are using a countertop blender, never fill it more than halfway with hot liquid or it can explode out the top.
03 -
  • Use day-old bread for the croutons, fresh bread will not crisp up as well and can turn chewy instead of crunchy.
  • Taste the soup after blending and before adding the milk, that way you can adjust the seasoning while the flavors are still concentrated.
  • If the soup is too thick, thin it with a little extra stock or milk until it reaches the consistency you like, it should coat the back of a spoon but still pour easily.
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