Creamy Cauliflower Broccoli Soup (Printable)

A comforting blend of cauliflower and broccoli blended to silky perfection, finished with crispy garlic croutons and fresh herbs.

# 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 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

# Directions:

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. Remove and 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 to the pot. 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 and bring to a boil. Reduce heat and simmer covered for 15 to 20 minutes until vegetables are tender.
06 - Remove pot from heat. Use an immersion blender to blend soup until smooth and creamy. Alternatively, blend in batches in a stand blender.
07 - Stir in 1 cup milk and season with salt and black 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 Tips:

01 -
  • It's ready in under an hour, which means weeknight dinners don't have to feel rushed.
  • The soup comes together with groceries you probably already have, making it a reliable backup plan.
  • Crispy golden croutons on top turn something simple into something that feels intentional and special.
02 -
  • If you blend the soup while it's still piping hot, it can splatter—I learned this the hard way with a small burn on my arm and soup on my kitchen wall.
  • Adding the milk at the end rather than cooking it in the broth keeps the soup from tasting too heavy and prevents the milk from curdling if the heat is too aggressive.
  • Don't skip making fresh croutons; they transform from optional garnish to essential texture in the bite, and homemade ones taste nothing like the store-bought kind.
03 -
  • Cutting your vegetables into consistent sizes is the secret to everything cooking evenly and blending into the perfect consistency.
  • Toasting the croutons while the soup simmers means everything comes together at the same time, and hot soup paired with warm croutons is the whole point.
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