Cauliflower and Broccoli Soup (Print Version)

Creamy cauliflower and broccoli blend with crispy croutons. Nutrient-packed comfort in every spoonful.

# What to Use:

→ 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
14 - Pinch of nutmeg

→ 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 Prepare:

01 - Preheat the oven to 350°F for preparing 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, pepper, and nutmeg. Bring to a boil, then reduce heat and simmer for 20 minutes until 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 - When vegetables are soft, remove the pot from heat. Use an immersion blender to blend 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 transforms humble vegetables into something creamy and luxurious without any complicated technique.
  • The homemade croutons add a satisfying crunch that makes every spoonful feel complete.
  • You can make it with whatever milk you have on hand, and it still tastes rich and comforting.
  • Leftovers actually get better the next day when all the flavors have had time to settle in together.
02 -
  • Don't skip the potato, because without it the soup can taste thin and watery no matter how much you blend it.
  • If you blend the soup while it's still boiling hot, the steam can build up and blow the lid off your blender, so let it cool for a minute or two first.
  • The croutons will go soft if you put them on the soup too early, so add them right before serving or let people add their own at the table.
03 -
  • If your soup tastes flat, add a squeeze of lemon juice or a tiny splash of white wine vinegar to wake up all the flavors.
  • For extra depth, roast the cauliflower and broccoli in the oven before adding them to the pot, it brings out a subtle sweetness that makes the whole soup taste richer.
  • Don't toss out the broccoli stems, they blend beautifully into the soup and add body without any waste.
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