Creamy Cauliflower and Broccoli (Printable Version)

Silky smooth vegetable blend with cauliflower, broccoli, and savory herb-infused croutons.

# Ingredient List:

→ 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

# Directions:

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 in 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 Advice:

01 -
  • It comes together in under an hour and actually tastes like you fussed over it all day.
  • The contrast between silky soup and crunchy croutons is ridiculously satisfying.
  • Naturally vegetarian and endlessly adaptable to whatever's in your pantry.
02 -
  • Don't skip the initial vegetable sauté; those 5 minutes build the entire soup's character and prevent it from tasting thin or one-dimensional.
  • Add the milk after blending, never before, because blending hot milk can cause it to scald and separate, leaving your soup grainy instead of creamy.
03 -
  • Cut your vegetables roughly the same size so everything cooks at the same rate and blends evenly without chunks or overcooked mush.
  • Blend while the soup is still hot, since cold soup is harder to break down smoothly, and the warmth helps the blender do its work effortlessly.
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