Cauliflower and Broccoli Soup (Print Version)

Creamy vegetable soup with cauliflower, broccoli, herbs, and golden croutons. Comforting and delicious.

# 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 celery stalks, diced
05 - 2 medium carrots, diced
06 - 2 garlic cloves, minced

→ Liquids

07 - 4 cups vegetable broth
08 - 1 cup milk or unsweetened plant-based milk

→ Spices and Seasoning

09 - 2 tablespoons olive oil
10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon dried oregano
12 - Salt and freshly ground black pepper to taste

→ Croutons

13 - 2 cups cubed crusty bread
14 - 2 tablespoons olive oil
15 - 1/2 teaspoon garlic powder
16 - Pinch of salt

→ Optional Toppings

17 - 2 tablespoons chopped fresh parsley
18 - Grated Parmesan or vegetarian hard cheese, optional

# Step-by-Step:

01 - Preheat oven to 375°F. Toss bread cubes with 2 tablespoons olive oil, garlic powder, and a pinch of salt. Spread on a baking sheet and bake for 10 to 12 minutes until golden and crisp. Set aside.
02 - In a large pot, heat 2 tablespoons olive oil over medium heat. Add diced onion, celery, and carrots; sauté for 5 minutes until softened.
03 - Add minced garlic, dried thyme, and dried oregano; cook for 1 minute until fragrant.
04 - Stir in cauliflower and broccoli florets; cook for 2 to 3 minutes.
05 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer covered for 15 to 20 minutes until vegetables are tender.
06 - Remove from heat. Use an immersion blender to blend soup until smooth and creamy, or blend in batches using a stand blender.
07 - Stir in milk and season with salt and pepper to taste. Gently reheat if needed.
08 - Ladle soup into bowls and top with croutons, fresh parsley, and grated cheese if desired. Serve hot.

# Expert Tips:

01 -
  • It comes together in under 45 minutes, making it perfect for weeknight cooking without the stress.
  • The creamy texture hides how vegetable-forward it is, so even skeptics will ask for seconds.
  • Homemade croutons transform this from simple to something you'll actually crave on cold mornings.
02 -
  • Don't skip blending at least some of the soup—even partial blending creates that creamy texture without needing cream.
  • If your soup tastes flat after blending, it's often because the heat reduced the intensity of the herbs; taste before you serve and don't hesitate to add more seasoning.
03 -
  • Make a double batch and freeze half in portions—it reheats beautifully and tastes even better after a day or two when flavors have settled.
  • Slightly undercook your vegetables by a minute or two if you like more texture in your soup, since blending softens everything further.
Return