Creamy Cauliflower Broccoli Soup (Printable Version)

A comforting blend of cauliflower and broccoli simmers with aromatic herbs, blended until silky and topped with crunchy garlic 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 It:

01 - Preheat oven to 375°F. Toss bread cubes with 2 tablespoons olive oil, 1/2 teaspoon garlic powder, and pinch of salt. Spread on baking sheet and bake for 10 to 12 minutes until golden and crisp. Set aside.
02 - In 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 to pot. Cook for 1 minute until fragrant.
04 - Stir in cauliflower and broccoli florets. Cook for 2 to 3 minutes to begin softening.
05 - Pour 4 cups vegetable broth into pot. Bring to boil, then reduce heat and simmer covered for 15 to 20 minutes until vegetables are tender.
06 - Remove from heat. Using immersion blender, blend soup until smooth and creamy. Alternatively, carefully transfer in batches to stand blender.
07 - Stir in 1 cup milk. Season with salt and freshly ground black pepper to taste. Gently reheat if needed.
08 - Ladle soup into bowls. Top with croutons, chopped fresh parsley, and grated cheese if desired. Serve hot.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like it simmered all day
  • The texture is incredibly silky without using any heavy cream
  • Those golden croutons on top make every spoonful feel special
02 -
  • Hot soup expands rapidly in a blender, so never fill it more than half full and remove the center cap to let steam escape
  • If the soup seems too thick after blending, add more broth a little at a time until it reaches your preferred consistency
  • The croutons can be made up to two days ahead and stored in an airtight container
03 -
  • Roasting the cauliflower and broccoli florets at 425°F for 15 minutes before adding them to the pot adds a nutty depth that transforms the whole soup
  • Using an immersion blender means fewer dishes to wash and you can control the texture exactly how you like it
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