Cauliflower and Broccoli Soup

Cauliflower and broccoli come together in this creamy, comforting vegetable soup. Brimming with aromatic herbs and topped with crunchy golden croutons, it is a velvety and nutritious dish that is perfect for warming up on chilly days.

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By sautéing a mirepoix of onion, celery, and carrots before simmering the florets in vegetable broth, this soup develops a deep and savory base. The addition of milk at the end ensures a silky finish that complements the earthy tones of the cauliflower and broccoli.

Ingredients

• 1 medium head cauliflower, cut into florets
• 1 medium head broccoli, cut into florets
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 2 garlic cloves, minced
• 4 cups (1 liter) vegetable broth
• 1 cup (240 ml) milk or unsweetened plant-based milk
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp dried oregano
• Salt and freshly ground black pepper, to taste
• 2 cups cubed crusty bread
• 2 tbsp olive oil (for croutons)
• 1/2 tsp garlic powder
• Pinch of salt
• 2 tbsp chopped fresh parsley
• Grated Parmesan or vegetarian hard cheese (optional)

Instructions

Step 1

Preheat oven to 375°F (190°C) for the croutons.

Step 2

Toss bread cubes with olive oil, garlic powder, and salt. Spread on a baking sheet and bake for 10–12 minutes or until golden and crisp. Set aside.

Step 3

In a large pot, heat olive oil over medium heat. Add onion, celery, and carrots; sauté for 5 minutes until softened.

Step 4

Add garlic, thyme, and oregano; cook for 1 minute until fragrant.

Step 5

Stir in cauliflower and broccoli florets, cook for 2–3 minutes.

Step 6

Pour in vegetable broth; bring to a boil, then reduce heat and simmer, covered, for 15–20 minutes until vegetables are tender.

Step 7

Remove from heat. Use an immersion blender to blend soup until smooth and creamy (or blend in batches in a stand blender).

Step 8

Stir in milk, season with salt and pepper. Gently reheat if needed.

Step 9

Ladle soup into bowls, top with croutons, parsley, and cheese if using. Serve hot.

Zusatztipps für die Zubereitung

To achieve a perfectly smooth consistency, use an immersion blender directly in the pot. If you prefer using a stand blender, be sure to blend the hot liquid in small batches. Once the milk is stirred in, you can gently reheat the soup on low heat to ensure it is piping hot before serving.

Varianten und Anpassungen

For a vegan-friendly version, simply use plant-based milk and omit the cheese. If you need a gluten-free option, substitute the bread for the croutons with a gluten-free variety. For extra richness, you can stir in a splash of cream or a dollop of sour cream, and a pinch of nutmeg can be added for extra warmth.

Serviervorschläge

Serve this soup hot, topped generously with the crunchy garlic croutons, fresh parsley, and a sprinkling of cheese. For a sophisticated touch, pair this meal with a glass of crisp Sauvignon Blanc, which complements the vegetable flavors beautifully.

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This Cauliflower and Broccoli Soup is a nourishing and easy-to-make dish that brings comfort to any table. Enjoy the balance of fresh vegetables and aromatic herbs in every bowl.

Recipe FAQs

→ Can I make this soup vegan?

Yes, simply use unsweetened plant-based milk instead of dairy milk and skip the cheese topping or use vegan cheese alternatives.

→ How do I make the soup extra creamy?

For added richness, stir in a splash of heavy cream or a dollop of sour cream at the end. You can also add a pinch of nutmeg for warmth and depth.

→ Can I prepare the croutons ahead of time?

Absolutely. Bake the croutons and store them in an airtight container at room temperature for up to 3 days. They'll stay crispy and ready to top your soup.

→ What can I substitute for the immersion blender?

Use a regular stand blender and work in batches. Let the soup cool slightly before blending, and don't fill the blender more than halfway to avoid hot liquid splatters.

→ How long can I store leftover soup?

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop. Keep croutons separate to maintain their crunch.

→ Can I use frozen vegetables?

Yes, frozen cauliflower and broccoli work well. Add them directly to the pot without thawing, though you may need a few extra minutes of cooking time.