Cauliflower and Broccoli Soup (Print)

Creamy cauliflower and broccoli soup with aromatic herbs and crispy golden croutons

# Components:

→ 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 & 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

# Directions:

01 - Preheat oven to 375°F. Toss bread cubes with olive oil, garlic powder, and 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 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. Gently reheat if needed.
08 - Ladle soup into bowls and top with croutons, fresh parsley, and cheese if desired. Serve hot.

# Expert Advice:

01 -
  • It comes together in under an hour and makes enough to actually have leftovers that taste even better the next day.
  • There's something almost meditative about blending it smooth, and the payoff is a soup that feels fancier than the effort it took.
02 -
  • Don't skip blending the soup completely smooth, because that's what transforms it from vegetable broth with chunks into something that feels intentional and creamy.
  • Taste as you go because every vegetable broth brand is different in terms of saltiness, and you don't want to oversalt and regret it.
03 -
  • Let your bread cool completely before cubing it and don't crowd the baking sheet when you toast the croutons, because they need space to get crispy rather than steamed.
  • If you're nervous about blending hot soup, let it cool for a few minutes first, or work in batches with a stand blender, filling it only halfway so the steam has room to escape.
Back