Creamy Cauliflower and Broccoli Soup (Printable)

Rich, velvety soup blending cauliflower and broccoli with herbs, topped with golden croutons for a satisfying bowl.

# 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 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

# 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 to 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 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 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 desired. Serve hot.

# Expert Suggestions:

01 -
  • It tastes like you spent hours cooking when it genuinely takes less than 45 minutes from start to finish.
  • Creamy without cream, because the vegetables do the work of making it luxurious.
  • Those golden croutons aren't just topping—they're the texture that makes you actually want to eat soup instead of just drink it.
  • Works beautifully for vegetarians and adapts instantly if anyone at the table needs dairy-free.
02 -
  • Don't skip blending in stages if you're nervous—it's easier to add texture back than to fix over-blended soup, though honestly either way works.
  • The vegetables must actually be tender before you blend, or you'll end up with a grainy texture instead of the creamy dream you're after.
  • Add milk slowly and off heat to prevent it from curdling, especially if your broth is acidic.
03 -
  • Make a double batch and freeze it in portions—it keeps for three months and tastes even better when you forgot you made it.
  • If your soup breaks or curdles when you add milk, blend in a tiny bit of cornstarch slurry and reheat gently to bring it back together.
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