Cauliflower and Broccoli Soup (Printable)

Cozy vegetable soup with cauliflower, broccoli, and crispy homemade croutons. Ready in 45 minutes.

# 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
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

# Directions:

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 5 cups vegetable stock. 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 2 tablespoons olive oil, garlic powder, salt, and pepper. Spread on a baking sheet and bake for 10-12 minutes, turning once, until golden and crisp. Set aside.
06 - When vegetables are soft, remove the pot from heat. Use an immersion blender to puree the soup until smooth, or blend in batches using a countertop blender.
07 - Stir in 3/4 cup milk and gently reheat the soup over low heat. Adjust seasoning to taste.
08 - Ladle soup into bowls and top generously with homemade croutons.

# Expert Advice:

01 -
  • It uses everyday vegetables you probably already have and turns them into something that feels fancy enough for company.
  • The homemade croutons add crunch and make leftovers feel like a brand new meal every time.
  • You can blend it smooth or leave it chunky depending on your mood, and it still tastes incredible either way.
02 -
  • Don't skip the potato, I tried making this without it once and the texture was watery and thin, not creamy at all.
  • Add the milk at the very end and don't let it boil after that, or it can split and look curdled instead of silky.
  • If you're blending hot soup in a countertop blender, leave the lid slightly open and cover it with a towel so steam can escape and it doesn't explode.
03 -
  • Use day-old bread for croutons, fresh bread won't crisp up the same way and can turn rubbery in the oven.
  • Taste your vegetable stock before you add it, if it's too salty, cut back on the salt you add later or dilute it with a little water.
  • If you don't have an immersion blender, let the soup cool slightly before blending in batches, hot liquid can be dangerous and messy in a countertop blender.
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