Cauliflower and Broccoli Soup (Print version)

Creamy cauliflower and broccoli soup topped with crispy homemade croutons. Ready in 45 minutes for cozy comfort.

# What You 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:

01 - Preheat the oven to 350°F for baking 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 all vegetables are tender.
05 - 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 - Remove the pot from heat. Use an immersion blender to blend the soup until smooth, or transfer in batches to a countertop blender and blend until desired consistency is reached.
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 tips:

01 -
  • It transforms simple vegetables into something that tastes rich and indulgent without any heavy cream.
  • The homemade croutons add a satisfying crunch that makes every spoonful feel complete.
  • You can have it on the table in under an hour, and it reheats beautifully for lunch the next day.
02 -
  • Don't skip the potato, it's what makes the soup creamy without needing a ton of dairy.
  • Blend the soup while it's still hot for the smoothest texture, cold soup doesn't puree as well.
  • Make sure your croutons are spread out on the baking sheet so they crisp evenly instead of steaming.
03 -
  • Use day-old bread for croutons because fresh bread won't crisp up as well and can turn out chewy.
  • If your soup tastes a little flat, a squeeze of lemon juice at the end brightens everything up instantly.
  • For a smoother texture, strain the soup through a fine-mesh sieve after blending to remove any lingering bits.
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