Cauliflower and Broccoli Soup

There was a morning last winter when the fridge looked bare except for a head of broccoli and some cauliflower I'd forgotten about. I stood there in my slippers, shivering, wondering what I could possibly make that would feel like a hug in a bowl. That's when this soup was born—not from a cookbook, but from necessity and a bit of kitchen instinct. The smell of the vegetables softening in olive oil filled the whole house, and by the time I blended it smooth, I couldn't believe something so simple could taste so deeply satisfying.

I made this for a friend who'd just moved into a new apartment with barely any furniture. We sat on the floor with mismatched bowls, dipping the croutons into the creamy soup, and she told me it was the first meal that made the place feel like home. That moment stuck with me—how food can do that, how it can fill more than just your stomach.

Ingredients

• Cauliflower and broccoli: These are the heart of the soup, and using fresh florets makes all the difference in texture and flavor once blended.
• Onion, carrots, and celery: This classic trio builds a savory base that adds depth you can taste in every spoonful.
• Garlic: Just three cloves, minced fine, bring a warmth that ties everything together without overpowering the vegetables.
• Potato: It thickens the soup naturally and gives it body, so you don't need cream or flour to make it satisfying.
• Vegetable stock: Use a good-quality stock if you can—it's the backbone of the flavor, and you'll notice if it's bland.
• Whole milk or plant-based milk: Stirred in at the end, this adds a gentle creaminess that softens the edges of the soup beautifully.
• Olive oil: For sautéing and tossing the croutons, it adds richness and a subtle fruity note.
• Thyme, black pepper, salt, and nutmeg: These seasonings are understated but essential—nutmeg especially adds a quiet warmth that surprises people.
• Day-old bread: Perfect for croutons because it crisps up without getting tough, and it's a great way to use what you already have.
• Garlic powder: Tossed with the bread cubes, it gives the croutons a savory punch that complements the mild soup.

Instructions

Get the oven ready:

Preheat your oven to 180°C so it's hot and waiting when your croutons are prepped. This ensures they bake evenly and turn golden without drying out.

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. You'll know it's ready when the onion turns translucent and everything starts to glisten.

Add the aromatics:

Toss in the minced garlic and stir for just a minute—long enough to release its fragrance but not so long that it burns. Then add the potato, cauliflower, and broccoli, giving everything a good stir for about 3 minutes.

Simmer the soup:

Pour in the vegetable stock and add thyme, salt, pepper, and a pinch of nutmeg if you like. Bring it to a gentle boil, then lower the heat and let it simmer for 20 minutes until the vegetables are fork-tender.

Bake the croutons:

While the soup simmers, 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 through, until they're crisp and golden.

Blend until smooth:

Once the vegetables are soft, take the pot off the heat and use an immersion blender to puree everything until it's 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 warm the soup again, tasting and adjusting the salt and pepper as needed. The milk should blend in seamlessly, lightening the color and enriching the texture.

Serve with croutons:

Ladle the soup into bowls and top each one generously with your homemade croutons. The contrast between the smooth soup and crunchy bread makes every bite satisfying.

Pin It

One rainy Sunday, I brought a pot of this soup to a potluck, worried it might seem too plain next to all the casseroles and baked dishes. But people kept coming back for seconds, saying it reminded them of something their grandmother used to make—even though none of them had the exact same memory. That's when I realized this soup doesn't try to be fancy; it just knows how to feel familiar and right.

Making It Your Own

I've played with this recipe more times than I can count—adding a handful of spinach at the end for color, swirling in a spoonful of cream cheese for extra tang, or sprinkling smoked paprika on top for warmth. If you like a bit of heat, a pinch of chili flakes does wonders. The base is forgiving, so don't be afraid to taste and tweak as you go.

Storage and Reheating

This soup keeps beautifully in the fridge for up to four days, and the flavors actually deepen overnight. I like to store the croutons separately in an airtight container so they stay crisp. When reheating, do it gently on the stove over low heat, adding a splash of milk or stock if it's thickened up too much.

Serving Suggestions

I usually serve this with a simple green salad and a glass of something crisp, like Sauvignon Blanc, though it's just as good on its own with crusty bread on the side. If you're feeding kids, they love dipping the croutons like little edible spoons.

• Pair it with a sharp cheddar grilled cheese for a cozy lunch.
• Top with fresh herbs like parsley or chives for a pop of color and brightness.
• Double the croutons—they disappear faster than you'd think.

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This soup has become my go-to whenever I need something nourishing and uncomplicated, the kind of meal that doesn't ask much but gives back plenty. I hope it does the same for you.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, this soup stores well in the refrigerator for up to 4 days. Prepare the croutons fresh before serving to maintain their crispness.

→ How do I make this soup vegan?

Simply substitute plant-based milk for dairy milk and ensure your vegetable stock is vegan-friendly. Skip any cream-based additions.

→ Can I freeze cauliflower and broccoli soup?

Absolutely. Freeze the soup in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.

→ What can I use instead of an immersion blender?

A countertop blender works perfectly. Blend the soup in batches, being careful with the hot liquid. Allow steam to escape to avoid pressure buildup.

→ How can I add more protein to this soup?

Stir in white beans, chickpeas, or cooked lentils. You can also top with shredded cheese, toasted nuts, or serve with a side of crusty bread.

→ Can I use frozen cauliflower and broccoli?

Yes, frozen vegetables work well. Add them directly to the pot without thawing, though cooking time may need slight adjustment.