Creamy vegetable soup with cauliflower, broccoli, herbs, and crispy croutons. Vegetarian comfort in a bowl.
# What You 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 and 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 optional
# Directions:
01 - Preheat oven to 375°F. Toss bread cubes with 2 tablespoons olive oil, garlic powder, and a pinch of salt. Spread evenly on a baking sheet and bake for 10 to 12 minutes until golden and crisp. Remove and set aside.
02 - In a large pot, heat 2 tablespoons olive oil over medium heat. Add diced onion, celery, and carrots. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
03 - Add minced garlic, dried thyme, and dried oregano to the pot. Cook for 1 minute while stirring until the spices become fragrant.
04 - Stir in cauliflower florets and broccoli florets. Cook for 2 to 3 minutes, stirring gently to coat with the oil and spices.
05 - Pour in 4 cups vegetable broth and bring the mixture to a rolling boil. Reduce heat to medium-low, cover the pot with a lid, and simmer for 15 to 20 minutes until all vegetables are completely tender.
06 - Remove pot from heat. Using an immersion blender, blend the soup in the pot until smooth and creamy, or carefully transfer in batches to a stand blender and blend until desired consistency is reached.
07 - Stir in 1 cup milk and season with salt and freshly ground black pepper to taste. Gently reheat over low heat if the soup has cooled, stirring occasionally, until steaming.
08 - Ladle soup into serving bowls. Top each portion with prepared croutons, chopped fresh parsley, and grated cheese if desired. Serve immediately while hot.
