Save The first snowfall had just started when I decided this soup needed to happen. Something about that cozy, gray light made me crave vegetables transformed into something silky and warm. I ended up eating it straight from the pot while standing at the stove, completely forgetting about the bowls.
My sister called mid-simmer last winter, asking what smelled so good. She showed up twenty minutes later with a loaf of bread and ended up staying for hours while we ate bowl after bowl. Now she asks for this soup whenever the temperature drops below fifty.
Ingredients
- 1 medium head cauliflower: The real backbone of this soups creamy texture, no dairy required
- 1 medium head broccoli: Adds earthy depth and that gorgeous green-gold color
- 1 medium onion: Sweet foundation that mellowes beautifully into the broth
- 2 celery stalks: Provides subtle aromatic background notes
- 2 medium carrots: Natural sweetness that balances the brassicas
- 2 garlic cloves: Minced fresh, because nothing beats that punch
- 4 cups vegetable broth: Use a good quality one, it makes up half the flavor
- 1 cup milk: Any kind works, dairy or plant-based, just adds silkiness
- 2 tbsp olive oil: For sautéing the base into something fragrant
- 1 tsp dried thyme: Earthy and cozy, perfect for cooler weather
- 1/2 tsp dried oregano: Just enough herbaceous warmth
- Salt and pepper: Your finishing touch, taste as you go
- 2 cups cubed crusty bread: Slightly stale bread actually makes better croutons
- 2 tbsp olive oil: For coating those bread cubes properly
- 1/2 tsp garlic powder: Ensures every crouton bites back
- Pinch of salt: Because plain croutons are sad croutons
- 2 tbsp fresh parsley: Bright finish that cuts through all that creaminess
- Grated Parmesan: Optional but honestly kind of magical
Instructions
- Get those croutons going first:
- Preheat your oven to 375°F and toss bread cubes with olive oil, garlic powder, and salt until every piece is coated. Spread them on a baking sheet and bake for 10 to 12 minutes until golden and crisp, then set aside.
- Build your flavor foundation:
- Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots, sautéing for about 5 minutes until they soften and start to smell sweet.
- Wake up the aromatics:
- Stir in garlic, thyme, and oregano. Cook for just 1 minute until the garlic becomes fragrant but do not let it brown or it will turn bitter.
- Add the main vegetables:
- Throw in cauliflower and broccoli florets. Cook for 2 to 3 minutes, stirring occasionally, letting them get friendly with the aromatics.
- Let it simmer:
- Pour in vegetable broth and bring everything to a boil. Reduce heat to low, cover, and simmer for 15 to 20 minutes until vegetables are completely tender when pierced with a fork.
- Transform into velvet:
- Remove from heat and blend with an immersion blender until smooth and creamy. If using a stand blender, work in batches and do not fill more than halfway hot soup expands.
- Finish with silkiness:
- Stir in milk and season with salt and pepper. Gently reheat if needed, but do not let it boil after adding the milk.
- Bring it all together:
- Ladle hot soup into bowls and top generously with those golden croutons. Sprinkle with fresh parsley and grated Parmesan if using. Serve immediately while croutons still have their crunch.
Save 
Save This recipe saved me during a week when everything felt overwhelming. Just chopping vegetables and listening to the gentle simmer became the calmest part of my day.
Making It Your Own
I have discovered that a pinch of nutmeg changes everything, adding this subtle warmth that people cannot quite identify but absolutely love. Sometimes I throw in a small potato if I want it even thicker.
Texture Talk
If you prefer some texture, blend only half the soup and leave the rest chunky. The contrast between smooth and substantial can be surprisingly satisfying.
Serving Suggestions
A crisp green salad with vinaigrette cuts through the richness perfectly. Crusty bread for dipping is non-negotiable.
- A glass of Sauvignon Blanc brightens the whole meal
- Leftovers reheat beautifully for next-day lunch
- The soup actually tastes better after sitting overnight
Save 
Save There is something deeply restorative about a bowl of this soup, like a warm hug in edible form.
Recipe Questions & Answers
- → Can I make this soup ahead of time?
Absolutely. The soup base can be prepared up to 2 days in advance and stored in the refrigerator. The flavors often develop and improve overnight. Reheat gently over medium-low heat, stirring occasionally. Add a splash of milk or broth if it has thickened too much. Prepare the croutons fresh just before serving for the best crunch.
- → How do I achieve the smoothest texture?
An immersion blender works wonderfully for this soup and allows you to blend directly in the pot. If using a stand blender, work in batches and be careful with hot liquids—remove the center cap of the blender lid and cover with a kitchen towel to allow steam to escape. Blend until completely silky, about 1-2 minutes per batch.
- → What vegetables work well as substitutions?
You can easily adapt this base by swapping cauliflower or broccoli for Romanesco, or adding diced potatoes for extra creaminess. A small peeled and chopped potato can be added during the simmering stage to naturally thicken the soup without additional dairy.
- → Can I freeze this soup?
The soup freezes beautifully for up to 3 months. Cool completely before transferring to airtight containers or freezer bags, leaving some room for expansion. Thaw overnight in the refrigerator and reheat gently. The croutons are best made fresh and should not be frozen.
- → How can I make this soup more protein-rich?
Stir in a can of drained white beans during the last 5 minutes of simmering for added protein and fiber. Alternatively, blend in cooked white beans with the vegetables for an extra creamy texture. For a non-vegetarian option, serve with grilled chicken or add crispy pancetta bits as a topping.
- → What herbs can I use instead of thyme and oregano?
Fresh rosemary or dried herbes de Provence work beautifully with these vegetables. A bay leaf added during simmering (remove before blending) adds depth. For a brighter flavor, finish with chopped fresh chives or a sprinkle of nutritional yeast for a cheesy, savory note.