Creamy Cauliflower and Broccoli (Printable)

A velvety vegetable blend simmered with herbs and crowned with crispy golden croutons for ultimate comfort.

# 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 & 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 Make It:

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 10-12 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 2-3 minutes.
05 - Pour in 4 cups 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 1 cup milk; season with salt and pepper. Gently reheat if needed.
08 - Ladle soup into bowls. Top with golden croutons, fresh parsley, and grated cheese if desired. Serve hot.

# Expert Advice:

01 -
  • The immersion blender creates the creamiest texture without a drop of heavy cream, so you can feel virtuous while tasting pure indulgence.
  • Those homemade garlic croutons add the perfect textural contrast that store-bought toppings simply cant match.
02 -
  • If using a stand blender for hot soup, never fill it more than halfway and always start on the lowest setting with a kitchen towel held firmly over the lid to prevent hot soup explosions.
  • Adding the milk after blending rather than before preserves its fresh flavor and prevents any chance of curdling during the cooking process.
03 -
  • Save the broccoli stems instead of just using florets, they add incredible flavor to the soup base, just peel the woody outer layer first.
  • For the absolute silkiest texture, pass the blended soup through a fine-mesh sieve before adding the milk, an extra step that makes restaurant-quality results.
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