Save It The first time I made this soup, it was supposed to be a quick weeknight dinner, but my kitchen ended up smelling so incredible that my roommate wandered in with an empty bowl before I'd even finished blending. Something about the way cauliflower and broccoli simmer together creates this mellow sweetness that feels like a warm hug on cold days.
Last winter, I doubled the recipe because my sister was recovering from surgery and needed easy, nourishing meals. She texted me three days later saying she'd eaten it for breakfast, lunch, and dinner, and the empty container was sitting on her counter like a trophy.
Ingredients
- 1 medium head cauliflower: The real backbone of this soup's creaminess without any heavy cream
- 1 medium head broccoli: Adds depth and that gorgeous green undertone to the final color
- 1 medium onion: Yellow onions work perfectly here, sweetening as they sauté
- 2 celery stalks: Don't skip these—they provide the aromatic foundation
- 2 medium carrots: Natural sweetness that balances the brassica bitterness
- 2 garlic cloves: Freshly minced always tastes better than pre-minced
- 4 cups vegetable broth: Homemade is ideal, but a good quality store-bought works beautifully
- 1 cup milk: Whole milk gives the silkiest results, but any variety works
- 2 tbsp olive oil: For sautéing the vegetables into tenderness
- 1 tsp dried thyme: Earthy and warm, thyme pairs perfectly with roasted vegetables
- 1/2 tsp dried oregano: Adds just enough herbal complexity
- Salt and pepper: Season generously at the end, as you go
- 2 cups cubed crusty bread: Day-old bread actually makes better croutons
- 2 tbsp olive oil: For coating the croutons until golden
- 1/2 tsp garlic powder: Sprinkle this evenly so every crouton gets some flavor
- Fresh parsley: The bright green finish makes each bowl look restaurant-worthy
Instructions
- Get the croutons going first:
- Preheat your oven to 375°F, toss bread cubes with olive oil, garlic powder, and salt, then spread on a baking sheet. Bake for 10 to 12 minutes until golden and crisp, keeping an eye on them so they don't burn.
- Build your flavor base:
- Heat olive oil in a large pot over medium heat, then add onion, celery, and carrots. Sauté for about 5 minutes until softened and fragrant, stirring occasionally.
- Add the aromatics:
- Stir in garlic, thyme, and oregano, cooking for just 1 minute until fragrant but not browned.
- Add the florets:
- Toss in cauliflower and broccoli, stirring to coat everything in those aromatic oils, and cook for 2 to 3 minutes.
- Simmer everything together:
- Pour in vegetable broth, bring to a boil, then reduce heat and cover. Let simmer for 15 to 20 minutes until vegetables are completely tender when pierced with a fork.
- Transform into silk:
- Remove from heat and blend with an immersion blender until smooth and creamy, or work in batches with a stand blender if that's what you have.
- Finish with milk and seasoning:
- Stir in milk, then taste and adjust salt and pepper as needed. Gently reheat if you'd like it steaming hot.
- Assemble the bowls:
- Ladle soup into bowls and generously top with those golden croutons, a sprinkle of fresh parsley, and cheese if you're using it.
Save It My friend Sarah, who claims she hates cauliflower, ate three bowls at my dinner party last month and asked to take the leftovers home. Sometimes the simplest preparations change how we see vegetables forever.
Making It Your Own
I've discovered that adding a peeled, diced potato with the vegetables makes the soup even creamier without changing the flavor profile. The starch breaks down during blending and gives you that luxurious restaurant texture.
Storage Wisdom
This soup actually tastes better the next day, as the flavors have more time to meld. Store it in an airtight container for up to five days, but keep those croutons separate or they'll lose their crunch.
Serving Ideas
A simple green salad with vinaigrette cuts through the richness beautifully. I also love serving this with a warm baguette for dipping, even with the croutons already on top.
- Try grating some sharp cheddar on top instead of Parmesan for a different twist
- A drizzle of good olive oil right before serving adds a luxurious finish
- Don't forget to pass extra pepper at the table
Save It There's something so comforting about a soup that comes together quickly but tastes like it simmered all day. I hope this becomes one of those recipes you turn to again and again.
Recipe FAQs
- → Can I make this soup ahead of time?
Absolutely. The soup actually develops deeper flavors when made a day in advance. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat, adding a splash of milk or broth if it has thickened. Prepare croutons fresh and add just before serving to maintain their crunch.
- → How do I achieve the smoothest texture?
An immersion blender works beautifully directly in the pot. If using a stand blender, work in batches and vent the lid slightly to allow steam to escape. Blend for 2–3 minutes until completely silky. For extra refinement, pass the blended soup through a fine-mesh sieve before adding the milk.
- → Can I freeze this soup?
Yes, freeze for up to 3 months. Cool completely before transferring to freezer-safe containers, leaving space for expansion. Thaw overnight in the refrigerator. The texture may separate slightly—simply reheat while whisking, or blend again briefly to restore creaminess. Add fresh croutons after reheating.
- → What can I use instead of milk?
Unsweetened almond, oat, or coconut milk work beautifully. For richer results, use heavy cream or coconut cream. For a lighter version, simply increase the broth ratio. Each alternative creates a slightly different texture while maintaining the soup's comforting character.
- → How can I add more protein?
Stir in rinsed white beans during the final simmer, or blend a cup of cooked lentils directly into the soup. A dollop of Greek yogurt or cashew cream added at the end boosts protein while enhancing creaminess. For a heartier meal, serve with crusty whole-grain bread.