Creamy vegetable blend with cauliflower, broccoli, and herbs, crowned with golden croutons for perfect comfort.
# 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 - 1/2 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 - 1/2 teaspoon garlic powder
16 - Pinch of salt
→ Optional Toppings
17 - 2 tablespoons chopped fresh parsley
18 - Grated Parmesan or vegetarian hard cheese
# Directions:
01 - Preheat oven to 375°F for baking the croutons.
02 - Toss bread cubes with olive oil, garlic powder, and salt. Spread on a baking sheet and bake for 10–12 minutes until golden and crisp. Set aside.
03 - In a large pot, heat olive oil over medium heat. Add onion, celery, and carrots; sauté for 5 minutes until softened.
04 - Stir in garlic, thyme, and oregano; cook for 1 minute until fragrant.
05 - Add cauliflower and broccoli florets to the pot; cook for 2–3 minutes to lightly soften.
06 - Pour in vegetable broth; bring to a boil, then reduce heat and simmer, covered, for 15–20 minutes until vegetables are completely tender.
07 - Remove from heat. Use an immersion blender to blend soup until smooth and creamy, or blend in batches using a stand blender.
08 - Stir in milk, season with salt and pepper to taste. Gently reheat if needed before serving.
09 - Ladle soup into bowls, top with croutons, fresh parsley, and cheese if desired. Serve hot.
