Creamy Cauliflower and Broccoli Soup (Printable version)

Creamy vegetable soup with cauliflower, broccoli, and herbs topped with golden croutons

# 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 & 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

# How To Make:

01 - Preheat oven to 375°F. Toss bread cubes with 2 tablespoons olive oil, 1/2 teaspoon 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, 1 teaspoon dried thyme, and 1/2 teaspoon dried oregano; cook for 1 minute until fragrant.
04 - Stir in cauliflower and broccoli florets; cook for 2 to 3 minutes.
05 - Pour in 4 cups vegetable broth; bring to a boil, then 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 transfer in batches to a stand blender and blend until desired consistency.
07 - Stir in 1 cup milk; 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 Advice:

01 -
  • It feels like a warm hug in a bowl without making you feel heavy or sluggish.
  • The way the croutons soak up just enough soup while staying crunchy is a texture dream.
02 -
  • Blending hot soup can be dangerous so never fill a stand blender more than halfway to avoid a messy explosion.
  • I discovered that adding the milk at the very end prevents it from curdling and keeps the flavor fresh.
03 -
  • Roasting the cauliflower before boiling it adds a smoky depth that takes the soup to another level.
  • Always save a few small broccoli florets to steam separately and stir in at the end for texture.
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