Cauliflower and Broccoli Soup (Print view)

Creamy vegetable soup with cauliflower, broccoli, herbs, and crunchy croutons. Comforting and ready in 45 minutes.

# 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 Seasonings

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

# Cooking Steps:

01 - Preheat oven to 375°F. Toss bread cubes with 2 tablespoons 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 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 Ideas:

01 -
  • It comes together in under an hour, making it perfect for those evenings when you want something homemade without the fuss.
  • The creamy texture hides how many vegetables you're actually eating, which is its own quiet victory.
  • Those golden croutons transform a humble bowl into something that feels almost indulgent.
02 -
  • Don't skip the immersion blender step thinking you can get away with chunky soup—the whole point is that creamy texture that coats your spoon, so take the time to blend it properly.
  • Add the milk after blending, never before, because heat can make dairy milk separate and look weird, and you've already done the hard work.
03 -
  • If your blender is loud and you're making this early in the morning, blend carefully—or blend the soup in smaller batches so you don't wake the whole house.
  • Taste the soup before adding all your salt and pepper, because the broth likely has some salt already, and you don't want to overshoot.
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