Save My neighbor showed up one rainy Tuesday with a grocery bag full of cauliflower and broccoli from her garden, more than she could use before leaving town. I stood in my kitchen that evening, staring at the pile of florets, and decided to turn them into something warm. The soup that came together that night became my go-to whenever the weather turns gray and I need something that feels like a hug in a bowl.
I once made a double batch of this soup for a small gathering, and my friend who claimed she didnt like cooked cauliflower asked for the recipe before she left. She later told me she made it three times that month. Theres something about blending the vegetables with just a hint of nutmeg that makes people forget their usual preferences.
Ingredients
- Cauliflower and broccoli florets: These are the stars of the soup, offering a mild sweetness and creamy texture once blended, so dont skip cutting them into even pieces for consistent cooking.
- Onion, carrots, and celery: This classic trio builds a savory base that deepens the flavor without overpowering the delicate greens.
- Garlic: Just three cloves are enough to add warmth and a subtle sharpness that rounds out the vegetables beautifully.
- Potato: It acts as a natural thickener, giving the soup body and a velvety finish without needing flour or cornstarch.
- Vegetable stock: Use a good quality stock here because it carries all the flavors together, and homemade is even better if you have it on hand.
- Whole milk or plant based milk: This adds a gentle creaminess at the end, softening the edges and making the soup feel luxurious.
- Olive oil: Used both for sauteing the vegetables and tossing the croutons, it brings a fruity richness that complements the earthy flavors.
- Dried thyme, black pepper, salt, and nutmeg: Thyme adds herbal notes, pepper gives a little kick, and nutmeg is the secret that makes people ask what that lovely warmth is.
- Day old bread for croutons: Stale bread crisps up perfectly in the oven, turning into golden, garlicky bites that make the soup feel special.
- Garlic powder for croutons: It distributes evenly over the bread cubes and toasts beautifully, adding a savory punch to every crunchy piece.
Instructions
- Preheat and prep:
- Set your oven to 180 degrees C so its ready for the croutons later. This way you can slide them in while the soup simmers without any delay.
- Build the base:
- Heat the 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. Toss in the garlic and let it cook for just a minute until fragrant, then add the potato, cauliflower, and broccoli, stirring everything together for another 3 minutes.
- Simmer the soup:
- Pour in the vegetable stock and add the thyme, salt, pepper, and a pinch of nutmeg if youre using it. Bring the pot to a boil, then lower the heat and let it simmer gently for 20 minutes until all the vegetables are fork tender.
- Make the croutons:
- While the soup bubbles away, toss your bread cubes with olive oil, garlic powder, salt, and pepper in a bowl. Spread them on a baking sheet and bake for 10 to 12 minutes, flipping once halfway through, until theyre golden and crispy.
- Blend until smooth:
- Once the vegetables are soft, take the pot off the heat and use an immersion blender to puree everything until silky smooth. If you dont have one, carefully transfer the soup in batches to a countertop blender, then return it to the pot.
- Finish and serve:
- Stir in the milk and gently reheat the soup over low heat, tasting and adjusting the salt and pepper as needed. Ladle it into bowls and top each serving with a generous handful of those warm, crunchy croutons.
Save One cold Sunday, I served this soup to my dad, who usually only eats vegetables if theyre hidden. He finished his bowl, looked up, and asked if there was more. That moment reminded me that simple, honest cooking can sometimes do what fancy recipes cant.
Making It Your Own
If you want extra richness, stir in a couple tablespoons of cream cheese or a splash of heavy cream just before serving. For a bit of heat, sprinkle in some chili flakes or smoked paprika when you add the stock. I sometimes toss in a handful of fresh spinach right before blending for extra color and nutrients without changing the flavor much.
Storage and Reheating
This soup keeps well in the fridge for up to four days in an airtight container, and it actually tastes even better the next day once the flavors meld. Reheat it gently on the stove over low heat, adding a splash of stock or milk if it thickened overnight. I dont recommend freezing it with the milk already added, but you can freeze the base before adding dairy and stir in fresh milk when you reheat it.
Serving Suggestions
I love pairing this soup with a crisp white wine like Sauvignon Blanc, which cuts through the creaminess beautifully. A simple green salad with a tangy vinaigrette on the side balances the richness, and a slice of crusty bread for dipping never hurts.
- Serve it as a starter before roast chicken or pasta for a cozy dinner.
- Pack it in a thermos for lunch on chilly days when you need something warming.
- Make a double batch and freeze half so you always have a homemade meal ready.
Save This soup has become my answer to gray skies and empty fridges full of random vegetables. I hope it becomes one of those recipes you turn to without thinking, the kind that feels like home no matter where you are.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, this soup stores well in the refrigerator for up to 4 days. Reheat gently on the stovetop and prepare fresh croutons just before serving for the best texture.
- → How can I make this soup vegan?
Simply substitute the whole milk with your favorite plant-based milk such as almond, oat, or coconut milk. Ensure your vegetable stock is also vegan-friendly.
- → Can I freeze cauliflower and broccoli soup?
Yes, this soup freezes well for up to 3 months. Allow it to cool completely before transferring to airtight containers. Thaw overnight in the refrigerator and reheat gently.
- → What can I use instead of an immersion blender?
A countertop blender works perfectly. Blend the soup in batches, filling the blender only halfway and venting the lid to allow steam to escape safely.
- → How do I prevent the croutons from getting soggy?
Add croutons just before serving rather than storing them with the soup. Keep them in an airtight container at room temperature for up to 3 days to maintain crispness.
- → Can I add other vegetables to this soup?
Absolutely! Zucchini, peas, or spinach work well. Add heartier vegetables with the cauliflower and broccoli, or stir in leafy greens at the end for a nutritional boost.