Creamy Cauliflower and Broccoli (Print View)

A smooth, satisfying blend of cauliflower and broccoli with herbs and crispy croutons.

# Components:

→ 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

# Preparation Steps:

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. 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; cook for 1 minute until fragrant.
04 - Stir in cauliflower and broccoli florets; cook for 2 to 3 minutes.
05 - Pour in vegetable broth; 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 in a stand blender.
07 - Stir in milk and season with salt and pepper to taste. 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 comes together in under an hour but tastes like you've been simmering it all day.
  • The croutons add this perfect textural contrast that keeps every spoonful interesting.
  • Honestly, it feels fancy enough to serve to guests but simple enough to make on a random Tuesday.
02 -
  • Don't skip the croutons thinking you can add them later—they lose their crunch if they sit in the soup, so add them right before serving.
  • If your soup breaks or looks oily after blending, a splash more broth or milk will bring it back together smoothly.
03 -
  • Use an immersion blender while the pot is still on the stove—it's faster and keeps the soup warmer.
  • If you want extra richness without dairy, a splash of coconut milk stirred in at the end creates a luxurious mouthfeel.
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