Cauliflower and Broccoli Soup (Printable)

Creamy cauliflower and broccoli soup with vegetables, herbs, and crispy homemade croutons. Vegetarian comfort in a bowl.

# 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 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 It:

01 - Preheat the oven to 350°F. Toss bread cubes with 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.
02 - In a large pot, heat 2 tablespoons olive oil over medium heat. Add onion, carrot, and celery. Sauté for 5 minutes until softened.
03 - Stir in garlic and cook for 1 minute. Add potato, cauliflower, and broccoli. Sauté for another 3 minutes.
04 - Pour in the vegetable stock. Add thyme, salt, pepper, and nutmeg. Bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender.
05 - Remove the pot from heat. Use an immersion blender to blend the soup until smooth, or blend in batches in a countertop blender.
06 - Stir in the milk and gently reheat the soup. Adjust seasoning to taste.
07 - Ladle the soup into bowls and top generously with homemade croutons.

# Expert Tips:

01 -
  • It uses simple vegetables you probably already have, but tastes like you planned it all week.
  • The croutons bake while the soup simmers, so everything finishes at the same time without stress.
  • It's creamy and filling without feeling heavy, which means you can have seconds guilt-free.
  • Leftovers taste even better the next day after the flavors settle and deepen overnight.
02 -
  • Don't skip the potato, it's what makes the soup creamy without needing loads of cream or flour.
  • Blend the soup while it's still hot for the smoothest texture, cold soup doesn't purée as well.
  • If your croutons aren't crisping up, spread them out more on the baking sheet so they're not crowded.
  • Add the milk off the heat or on very low heat to prevent it from curdling or separating.
03 -
  • Use an immersion blender if you have one, it saves time and keeps cleanup simple.
  • Taste the soup after blending and before adding milk, this is your last chance to adjust the seasoning properly.
  • If the soup feels too thick, thin it with a little extra stock rather than more milk to keep the flavor balanced.
  • Day-old bread makes the best croutons because it's drier and crisps up faster without burning.
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