Creamy Cauliflower and Broccoli (Printable Version)

A velvety blend of cauliflower and broccoli with aromatic vegetables, finished with crispy golden croutons and fresh herbs.

# What You 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 tbsp olive oil
10 - 1 tsp dried thyme
11 - 1/2 tsp dried oregano
12 - Salt and freshly ground black pepper to taste

→ Croutons

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

→ Optional Toppings

17 - 2 tbsp chopped fresh parsley
18 - Grated Parmesan or vegetarian hard cheese

# How to Make It:

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 oregano; cook for 1 minute until fragrant.
04 - Stir in cauliflower and broccoli florets and cook for 2 to 3 minutes.
05 - Pour in vegetable broth and 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 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 tastes indulgent and creamy without needing heavy cream, which means you can eat it guilt-free on a Tuesday night.
  • The contrast between silky soup and crunchy golden croutons is the kind of textural moment that makes people pause mid-spoonful.
  • Comes together in under 45 minutes, so it works for both weeknight dinners and impressing someone unexpectedly.
02 -
  • Don't skip the step of cooking your aromatic vegetables first; this foundation is what separates homemade soup from something that tastes like the can.
  • Blend the soup in batches if your blender is small—an overstuffed blender is how hot soup ends up on your ceiling, a lesson I learned the loud way.
  • If your soup seems too thick after blending, thin it with more broth rather than more milk, which can make it taste muddy.
03 -
  • Make the croutons the day before and store them in an airtight container; they stay crispy and you eliminate morning-of stress.
  • If you're feeding someone with dietary restrictions, keep toppings separate and let people customize their bowls—it shows respect and makes everyone feel welcomed.
  • Freeze leftover soup in portions and you've essentially given your future self an enormous gift; thaw and reheat gently for the same comforting result.
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