Cauliflower and Broccoli Soup

There's a specific sound broccoli makes when it hits hot olive oil, a quiet sizzle that fills the whole kitchen. I wasn't expecting to love this soup the way I do, but one particularly gray afternoon I tossed together whatever vegetables were lingering in the crisper drawer and ended up with something that felt like a warm hug in a bowl. The croutons were an afterthought, made from bread I'd forgotten about, but they turned this simple soup into something I actually craved. Now it's my default whenever the weather turns cold and I need something that feels both nourishing and comforting.

I made this for a friend who'd just moved into a new apartment and didn't have much in her pantry yet. We sat on her kitchen floor with mismatched bowls, dipping the croutons into the soup and talking about nothing important. She texted me three days later asking for the recipe, and I realized I'd never actually written it down. That's when I knew it had become one of those recipes worth keeping.

Ingredients

• Cauliflower: The base that gives this soup its velvety texture when blended, choose heads with tight, creamy white florets.
• Broccoli: Adds a gentle earthiness and beautiful green flecks if you don't blend it completely smooth.
• Onion: The foundation of flavor, diced small so it melts into the soup and disappears.
• Carrots: They bring a subtle sweetness that balances the brassicas without being obvious.
• Celery: Adds depth and a whisper of freshness that rounds out the vegetable medley.
• Garlic: Three cloves might seem modest, but they perfume the whole pot without overwhelming.
• Potato: The secret thickener that makes the soup creamy without any cream at all.
• Vegetable stock: Use a good quality stock here, it's the liquid backbone of everything.
• Milk: Stirred in at the end for a touch of richness, plant-based works just as well.
• Olive oil: For sautéing the vegetables and crisping up those essential croutons.
• Thyme: Dried works perfectly and adds a gentle herbal note that feels almost medicinal in the best way.
• Black pepper and salt: Season generously, this soup can handle it.
• Nutmeg: Just a pinch transforms the soup from good to memorable.
• Day-old bread: Slightly stale bread makes the best croutons, they crisp up without burning.
• Garlic powder: For the croutons, it distributes more evenly than fresh garlic.

Instructions

Get the oven ready:

Preheat to 180°C so it's ready when you need it for the croutons. This timing works perfectly with the soup's simmer.

Build the flavor base:

Heat olive oil in your largest pot and add the onion, carrot, and celery, stirring occasionally until they soften and smell sweet. This takes about five minutes and you'll know it's ready when the onion turns translucent.

Add the aromatics:

Toss in the garlic and stir for just a minute until fragrant. Then add the potato, cauliflower, and broccoli, letting them sauté for three minutes to pick up some color.

Simmer the soup:

Pour in the vegetable stock and add your thyme, salt, pepper, and that little pinch of nutmeg. Bring it to a boil, then turn it down to a gentle simmer for twenty minutes until everything is fork-tender.

Make the croutons:

While the soup bubbles away, toss your bread cubes with olive oil, garlic powder, salt, and pepper. Spread them on a baking sheet and bake for 10 to 12 minutes, flipping halfway through until they're golden and crunchy.

Blend until silky:

Once the vegetables are completely soft, pull the pot off the heat and blend with an immersion blender until smooth. 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 reheat the soup without boiling. Taste and adjust the seasoning, it usually needs a bit more salt than you think.

Serve with croutons:

Ladle the hot soup into bowls and top generously with those crispy croutons. They'll soften slightly as they sit, which is exactly what you want.

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The first time I served this at a dinner party, someone asked if I'd used heavy cream because it tasted so rich. When I told them it was just blended vegetables and a splash of milk, they didn't believe me until I showed them the pot. That's the magic of this soup, it tastes indulgent but leaves you feeling light and satisfied instead of weighed down.

Storage and Reheating

This soup keeps beautifully in the fridge for up to four days in an airtight container. I actually prefer it the next day once the flavors have had time to deepen and marry together. Reheat it gently on the stove over low heat, stirring occasionally, and add a splash of stock or milk if it's thickened too much. Store the croutons separately in a paper bag or they'll go soggy, they'll stay crisp for two days at room temperature.

Variations to Try

I've made this soup a dozen different ways depending on what I have around. Sometimes I'll add a handful of spinach right before blending for extra color and nutrition. A spoonful of cream cheese stirred in at the end makes it almost decadent, and smoked paprika gives it a completely different personality. On nights when I want more protein, I'll top it with roasted chickpeas instead of croutons, which adds a nutty crunch and makes it more filling.

Serving Suggestions

This soup plays well with others, it's mild enough to pair with a sharp salad or a tangy cheese board. I love serving it with crusty sourdough on the side for dipping, or alongside a simple arugula salad dressed with lemon and olive oil. On weekend lunches, I'll make grilled cheese sandwiches and serve the soup in mugs for dipping, which feels ridiculously cozy.

• Pair with a crisp Sauvignon Blanc or a light Pinot Grigio if you're drinking wine.
• Garnish with fresh herbs like parsley or chives for a pop of color.
• A drizzle of good olive oil and cracked black pepper on top makes it feel restaurant-worthy.

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This soup has become my answer to gray days, last-minute dinners, and the need for something that feels like care in a bowl. I hope it finds a place in your kitchen the way it has in mine.

Recipe Q&A

→ Can I make this soup ahead of time?

Yes, this soup stores beautifully. Keep refrigerated in an airtight container for up to 4 days. Reheat gently on the stovetop, adding a splash of stock or milk if needed to adjust consistency. Prepare croutons fresh before serving for best texture.

→ How can I make this soup creamier?

Add 2 tablespoons of cream cheese during blending, or stir in a splash of heavy cream at the end. For a dairy-free option, use coconut cream or cashew cream. The potato also adds natural creaminess to the base.

→ Can I freeze this soup?

Absolutely. Let the soup cool completely, then freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently. Note that texture may slightly change after freezing, but flavor remains excellent.

→ What can I use instead of an immersion blender?

A regular countertop blender works perfectly. Blend the soup in batches, filling the blender only halfway and removing the center cap to let steam escape. Cover with a kitchen towel while blending for safety.

→ How do I prevent the croutons from getting soggy?

Add croutons just before serving rather than storing them in the soup. Keep leftover croutons in an airtight container at room temperature. The key is ensuring they're fully crispy and cooled before storing.

→ Can I add other vegetables to this soup?

Certainly. Leeks, zucchini, or spinach work wonderfully. Add heartier vegetables like leeks with the initial sauté, and stir in delicate greens like spinach just before blending for bright color and fresh flavor.