Cauliflower and Broccoli Soup

The smell of garlic hitting warm olive oil is what always pulls me back into the kitchen when I'm making this soup. It's one of those dishes I started making on repeat during a particularly cold winter when I needed something comforting but didn't want to feel weighed down. I had a head of cauliflower and some broccoli sitting in the crisper, and instead of roasting them like usual, I tossed everything into a pot with whatever vegetables I had on hand. The result was so silky and satisfying that it became my go-to whenever the temperature dropped.

I made this for a small dinner party once, and my friend who claims to hate cauliflower asked for the recipe before she even finished her bowl. She kept going back for more croutons, and I had to hide some in the kitchen so there'd be enough for everyone. That night taught me that when vegetables are cooked with care and blended into something velvety, even the pickiest eaters come around. Now I always make extra croutons because they disappear faster than the soup itself.

Ingredients

• Cauliflower: The star of the soup, it breaks down into a creamy base that doesn't need much help to taste luxurious.
• Broccoli: Adds a subtle earthiness and a gorgeous green tint when blended, plus it pairs beautifully with cauliflower's mild sweetness.
• Onion, carrots, and celery: This classic trio builds a deep, savory foundation that makes the soup taste like it simmered all day.
• Garlic: Just three cloves are enough to add warmth without overpowering the delicate flavor of the vegetables.
• Potato: The secret to body and creaminess, it thickens the soup naturally as it cooks down.
• Vegetable stock: Use a good-quality one if you can, it makes all the difference in flavor depth.
• Whole milk or plant-based milk: Stirred in at the end, it smooths everything out and adds a gentle richness.
• Olive oil: For sautéing the vegetables and tossing the croutons, it brings everything together with a fruity note.
• Dried thyme: A little goes a long way, lending a quiet herbal note that complements the vegetables.
• Black pepper, salt, and nutmeg: Simple seasonings that brighten and balance without masking the natural flavors.
• Day-old bread: Perfect for croutons because it crisps up beautifully in the oven and soaks up all that garlicky oil.
• Garlic powder: Gives the croutons an even coating of flavor that fresh garlic can't quite achieve.

Instructions

Quickly chop vegetables, mince herbs, and blend sauces for faster, everyday meal preparation.

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Get the oven ready:

Preheat your oven to 180°C so it's hot and ready when your croutons are prepped. This way, they can bake while the soup simmers.

Build the base:

Heat olive oil in a large pot over medium heat, then add the onion, carrot, and celery, stirring occasionally until they soften and smell sweet, about 5 minutes. Toss in the garlic and let it cook for just a minute until fragrant.

Add the vegetables:

Stir in the potato, cauliflower, and broccoli, letting them sauté for 3 minutes so they pick up some of that garlicky flavor. Pour in the vegetable stock, then add thyme, salt, pepper, and a pinch of nutmeg if you like.

Simmer until tender:

Bring everything to a boil, then lower the heat and let it simmer gently for 20 minutes until the vegetables are completely soft. You should be able to pierce them easily with a fork.

Make the croutons:

While the soup bubbles away, toss your bread cubes with olive oil, garlic powder, salt, and pepper, then spread them on a baking sheet. Bake for 10 to 12 minutes, flipping halfway, until they're golden and crispy.

Blend it smooth:

Once the vegetables are tender, take the pot off the heat and use an immersion blender to puree everything until silky. If you're using a countertop blender, work in batches and be careful with the hot liquid.

Finish with milk:

Stir in the milk and gently reheat the soup over low heat. Taste and adjust the seasoning, adding more salt or pepper if needed.

Serve it up:

Ladle the soup into bowls and top each one generously with those golden croutons. They add the perfect crunch to every spoonful.

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There's something about serving a bowl of this soup on a rainy afternoon that feels like wrapping someone in a warm blanket. I've made it for myself on quiet evenings and for friends who needed a little comfort, and it always does the job. It's the kind of dish that reminds you that simple ingredients, when treated with a little attention, can turn into something that feels like home.

Make It Your Own

If you want extra creaminess, stir in a couple tablespoons of cream cheese or a splash of heavy cream just before serving. For a vegan version, use plant-based milk and skip any dairy additions. I've also added a pinch of chili flakes or smoked paprika when I wanted a little heat, and it gave the soup a completely different but equally delicious vibe. You can also throw in a handful of spinach or kale at the end for extra greens.

Storage and Reheating

This soup keeps beautifully in the fridge for up to four days in an airtight container. I like to store the croutons separately so they stay crispy, otherwise they'll get soggy sitting in the soup. When reheating, do it gently on the stove over low heat, stirring occasionally, and add a splash of stock or milk if it's thickened up too much. You can also freeze the soup (without the milk) for up to three months, just thaw it overnight in the fridge and stir in fresh milk when you reheat it.

Serving Suggestions

I love serving this soup with a simple green salad dressed in lemon vinaigrette, or alongside a crusty baguette for dipping. It also pairs beautifully with a crisp white wine like Sauvignon Blanc if you're in the mood for something special. For a heartier meal, add a grilled cheese sandwich on the side, the combination is unbeatable.

• Top with a drizzle of good olive oil and a sprinkle of fresh herbs like parsley or chives.
• Add a swirl of pesto or a dollop of sour cream for extra richness.
• Serve it in bread bowls for a fun and cozy presentation.

Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.

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This soup has become one of those recipes I turn to without thinking, the kind that feels effortless but always delivers. I hope it brings you the same comfort it's brought me, one warm bowl at a time.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup keeps well in the refrigerator for up to 4 days. Store in an airtight container and reheat gently on the stovetop. Make croutons fresh before serving for best texture.

→ Can I freeze cauliflower and broccoli soup?

Absolutely. Freeze the soup without milk for up to 3 months. Thaw overnight in the refrigerator, then reheat and stir in the milk before serving.

→ How do I make this soup vegan?

Simply substitute the whole milk with your favorite plant-based milk such as almond, oat, or cashew milk. Ensure your vegetable stock is vegan-certified and skip any cream additions.

→ What can I use instead of an immersion blender?

A countertop blender works perfectly. Blend the soup in batches, filling the blender only halfway and allowing steam to escape. A food processor can also work but may produce a slightly chunkier texture.

→ Can I add other vegetables to this soup?

Yes, zucchini, spinach, kale, or peas make excellent additions. Add leafy greens in the last 5 minutes of cooking, while heartier vegetables can go in with the cauliflower and broccoli.

→ How can I make the soup thicker?

Add an extra potato or reduce the amount of stock slightly. You can also stir in a tablespoon of flour or cornstarch mixed with cold water, then simmer for a few minutes until thickened.