Save to Pinterest The rain was hitting my kitchen window so hard last Tuesday that all I wanted was something that felt like a warm hug. This soup came together almost by accident—I had half a cauliflower and some broccoli florets staring at me from the crisper drawer, and suddenly the idea of a creamy green soup felt like the only logical choice. My kitchen filled with that roasting vegetable smell that makes the whole house feel safe. Sometimes the best meals start with whatever needs using up and a little bit of instinct.
Last winter my sister came over feeling completely drained from work. I made this soup while she sat at the counter, watching the steam rise from the pot. She took one sip and actually stopped talking for a full minute—that is how you know a soup has done its job. We ended up staying at the table for two hours just chatting, our bowls empty but the warmth still lingering.
Ingredients
- 1 medium head cauliflower, cut into florets: The creamy backbone of this soup that blends into silkiness
- 1 medium head broccoli, cut into florets: Adds that gorgeous green color and a slight bite
- 1 medium onion, diced: Sweet foundation for all the flavors to build upon
- 2 celery stalks, diced: Brings a subtle aromatic depth that you will notice but cannot quite place
- 2 medium carrots, diced: Natural sweetness that balances the brassicas
- 2 garlic cloves, minced: Add these right before the broth so they do not burn
- 4 cups (1 liter) vegetable broth: Use a good quality one since it is the main liquid
- 1 cup (240 ml) milk or unsweetened plant-based milk: Creates that creamy finish without heaviness
- 2 tbsp olive oil: For sautéing the vegetables into sweetness
- 1 tsp dried thyme: Earthy and perfect with brassica vegetables
- 1/2 tsp dried oregano: Adds a Mediterranean hint to the background
- Salt and freshly ground black pepper, to taste: Taste at the end since broth varies in saltiness
- 2 cups cubed crusty bread: Day old bread actually works better than fresh
- 2 tbsp olive oil: Coats the bread cubes for that perfect crunch
- 1/2 tsp garlic powder: Infuses the croutons with flavor throughout
- Pinch of salt: Just enough to make the croutons addictive
- 2 tbsp chopped fresh parsley: Bright pop of color and freshness on top
- Grated Parmesan or vegetarian hard cheese (optional): Adds a salty umami finish if you eat dairy
Instructions
- Make the croutons first:
- Preheat your oven to 375°F (190°C) and toss the bread cubes with olive oil, garlic powder, and a pinch of salt until evenly coated.
- Bake until golden:
- Spread the coated bread on a baking sheet and bake for 10–12 minutes, checking halfway, until they are golden and crunchy all over.
- Sauté the aromatics:
- Heat olive oil in a large pot over medium heat and add the onion, celery, and carrots, cooking for about 5 minutes until they start to soften.
- Add the garlic and herbs:
- Stir in the garlic, thyme, and oregano and cook for just 1 minute until the garlic becomes fragrant but do not let it brown.
- Introduce the vegetables:
- Add the cauliflower and broccoli florets to the pot and stir for 2–3 minutes to lightly coat them in the aromatic base.
- Simmer with broth:
- Pour in the vegetable broth, bring to a boil, then reduce heat and cover, simmering for 15–20 minutes until vegetables are fork tender.
- Blend until smooth:
- Remove from heat and use an immersion blender directly in the pot to purée until silky smooth, or blend in batches in a stand blender.
- Add the creamy finish:
- Stir in the milk and season with salt and pepper, then gently reheat if the soup has cooled too much.
- Assemble and serve:
- Ladle the hot soup into bowls and top generously with the golden croutons, fresh parsley, and cheese if you are using it.
Save to Pinterest My friend Sarah always requests this soup when she is feeling under the weather. She swears the combination of vegetables and the silky texture has actual healing powers. I cannot prove the science, but I have seen it work miracles enough times to believe her.
Making It Your Own
Sometimes I add a potato to the vegetable mix for extra creaminess, or throw in a handful of spinach at the very end for a deeper green color. A pinch of nutmeg in the final minutes creates this beautiful warmth that people notice but cannot quite identify. Small adjustments like these keep the recipe feeling fresh every time.
Serving Suggestions
This soup is substantial enough to stand alone as a light dinner, especially with a generous handful of croutons. A simple green salad with a bright vinaigrette cuts through the creaminess beautifully. I have also served it alongside grilled cheese sandwiches for the ultimate comfort meal combo.
Storage and Reheating
The soup keeps beautifully in the refrigerator for up to four days, and the flavors actually develop more depth overnight. Reheat gently over medium-low heat, stirring occasionally to prevent a skin from forming on top. The croutons are best stored separately and added right before serving so they stay perfectly crisp.
- Freeze the soup without the milk for up to three months
- Thaw overnight in the refrigerator before reheating
- Add the milk after reheating if you froze the base
Save to Pinterest There is something about a homemade soup that feels like an act of care. I hope this recipe brings as much warmth to your kitchen as it has to mine.
Questions & Answers
- → Can I freeze this soup?
Yes, freeze the cooled soup in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding a splash of liquid if needed. Skip adding croutons until serving.
- → How do I make it vegan?
Use plant-based milk like almond, oat, or soy instead of dairy milk. Omit the Parmesan topping or substitute with nutritional yeast or vegan cheese. The soup remains just as creamy and satisfying.
- → What can I use instead of croutons?
Try toasted pumpkin seeds, crispy chickpeas, or a dollop of coconut yogurt. Sliced almonds or roasted sunflower seeds also add lovely crunch without the bread.
- → Can I add protein to make it more filling?
Stir in rinsed cannellini beans during the last 5 minutes of simmering, or serve with grilled chicken strips on the side. White beans blend seamlessly into the creamy texture.
- → Why is my soup not smooth?
Ensure vegetables are completely tender before blending—this usually takes 15-20 minutes of simmering. An immersion blender works well, but a high-speed stand blender creates the silkiest results.
- → Can I use frozen cauliflower and broccoli?
Absolutely. Frozen florets work beautifully and actually cook faster. Use about 1 pound total (approximately 4 cups) and reduce simmering time to 10-12 minutes until tender.