A velvety vegetable blend with cauliflower, broccoli, and herbs, topped with golden croutons for the perfect comforting bowl.
# What You'll Need:
→ Vegetables
01 - 1 medium head cauliflower, cut into florets
02 - 1 medium head broccoli, cut into florets
03 - 1 medium onion, diced
04 - 2 celery stalks, diced
05 - 2 medium carrots, diced
06 - 2 garlic cloves, minced
→ Liquids
07 - 4 cups vegetable broth
08 - 1 cup milk or unsweetened plant-based milk
→ Spices & Seasoning
09 - 2 tablespoons olive oil
10 - 1 teaspoon dried thyme
11 - ½ teaspoon dried oregano
12 - Salt and freshly ground black pepper to taste
→ Croutons
13 - 2 cups cubed crusty bread
14 - 2 tablespoons olive oil
15 - ½ teaspoon garlic powder
16 - Pinch of salt
→ Optional Toppings
17 - 2 tablespoons chopped fresh parsley
18 - Grated Parmesan or vegetarian hard cheese
# How To Make It:
01 - Preheat oven to 375°F. Toss bread cubes with 2 tablespoons olive oil, ½ teaspoon garlic powder, and a pinch of salt. Spread on a baking sheet and bake for 10–12 minutes until golden and crisp. Set aside.
02 - In a large pot, heat 2 tablespoons olive oil over medium heat. Add diced onion, celery, and carrots; sauté for 5 minutes until softened.
03 - Add minced garlic, 1 teaspoon dried thyme, and ½ teaspoon dried oregano; cook for 1 minute until fragrant.
04 - Stir in cauliflower and broccoli florets; cook for 2–3 minutes to begin softening.
05 - Pour in 4 cups vegetable broth; bring to a boil, then reduce heat and simmer covered for 15–20 minutes until vegetables are tender.
06 - Remove from heat. Use an immersion blender to puree soup until smooth and creamy, or blend in batches using a stand blender.
07 - Stir in 1 cup milk; season with salt and freshly ground black pepper to taste. Gently reheat if needed.
08 - Ladle soup into bowls and top with golden croutons, chopped fresh parsley, and grated cheese if desired. Serve hot.
