Creamy Cauliflower and Broccoli (Printable)

A warming vegetable blend of cauliflower and broccoli, simmered with herbs and finished with homemade golden croutons.

# What You 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 tbsp olive oil
10 - 1 tsp dried thyme
11 - 1/2 tsp dried oregano
12 - Salt and freshly ground black pepper to taste

→ Croutons

13 - 2 cups cubed crusty bread
14 - 2 tbsp olive oil
15 - 1/2 tsp garlic powder
16 - Pinch of salt

→ Optional Toppings

17 - 2 tbsp chopped fresh parsley
18 - Grated Parmesan or vegetarian hard cheese (optional)

# How-To Steps:

01 - Preheat oven to 375°F. Toss bread cubes with olive oil, garlic powder, and salt. Spread on a baking sheet and bake for 10-12 minutes until golden and crisp. Set aside.
02 - In a large pot, heat olive oil over medium heat. Add onion, celery, and carrots; sauté for 5 minutes until softened.
03 - Add garlic, thyme, and oregano; cook for 1 minute until fragrant.
04 - Stir in cauliflower and broccoli florets, cook for 2-3 minutes.
05 - Pour in vegetable broth; bring to a boil, then reduce heat and simmer covered for 15-20 minutes until vegetables are tender.
06 - Remove from heat. Use an immersion blender to blend soup until smooth and creamy, or blend in batches using a stand blender.
07 - Stir in milk, season with salt and pepper. Gently reheat if needed.
08 - Ladle soup into bowls, top with croutons, parsley, and cheese if using. Serve hot.

# Expert Suggestions:

01 -
  • The silky texture comes from blending the vegetables rather than heavy cream, giving you that luxurious mouthfeel without the heaviness that might leave you napping on the couch afterward.
  • Those homemade garlic croutons add such a beautiful textural contrast that my daughter now demands I make extra batches just for random snacking throughout the week.
02 -
  • After countless batches, I discovered that letting the soup rest for about 5 minutes after blending allows the flavors to settle and actually improves the final taste dramatically.
  • If using a stand blender, fill it only halfway with the hot soup, remove the center cap from the lid, and cover with a kitchen towel to allow steam to escape and prevent a dangerous explosion of hot liquid.
03 -
  • The secret to intensifying the flavor is to lightly brown the cauliflower and broccoli before adding the broth, creating subtle caramelization that transforms the soup from good to memorable.
  • Reserve a few small, pretty florets of broccoli before blending, then add them back to the finished soup as a garnish for an elegant presentation that hints at what's in the bowl.
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