Save The smell of garlic and thyme hitting hot olive oil is what pulled my partner into the kitchen that rainy Tuesday. I was halfway through chopping a mountain of cauliflower, sleeves rolled up, when they asked what I was making. Something warm, I said, something that tastes like a hug. By the time the soup was simmering, we were both hovering over the pot, impatient and hungry. That batch disappeared so fast I made it again two days later.
I served this soup to friends on a cold Saturday night, and one of them, who claimed not to like broccoli, had two bowls. She kept fishing out the croutons first, then finishing the soup, then sneaking more croutons from the bowl in the center of the table. We laughed about it, but I noticed she texted me the next morning asking for the recipe. That felt like the best kind of compliment.
Ingredients
- Cauliflower: The star that brings body and a subtle sweetness, cut into florets so they cook evenly and blend into velvet.
- Broccoli: Adds a slightly earthy depth and a gorgeous green hue if you dont overboil it.
- Onion: The quiet foundation that makes everything else taste richer and more rounded.
- Carrots: They lend natural sweetness and a hint of color that makes the soup feel alive.
- Celery: Brings a fresh, almost peppery note that balances the creaminess.
- Garlic: Three cloves might seem like a lot, but trust me, they mellow into pure warmth.
- Potato: The secret thickener that makes the soup creamy without needing heavy cream.
- Vegetable stock: Use a good one, it becomes the backbone of every spoonful.
- Whole milk or plant-based milk: Stir this in at the end for a silky finish that ties everything together.
- Olive oil: For sauteing and tossing the croutons, it adds richness without heaviness.
- Dried thyme: A little goes a long way, filling the kitchen with that cozy, herbal aroma.
- Black pepper and salt: Season generously, taste often, adjust until it sings.
- Nutmeg: Just a pinch, optional but magical, like a whisper of something unexpected.
- Day-old bread: Perfect for croutons because its drier and crisps up beautifully in the oven.
- Garlic powder: Coats the bread evenly and gives the croutons a savory punch.
Instructions
- Preheat and Prep:
- Turn your oven to 180C (350F) so its ready when you need it. This is also the perfect time to gather your vegetables and get them chopped.
- Start the Base:
- Heat olive oil in a large pot over medium heat, then add the onion, carrot, and celery, letting them soften and sweeten for about 5 minutes. The kitchen will start to smell like home.
- Add the Aromatics:
- Toss in the garlic and stir for just a minute until fragrant. Then add the potato, cauliflower, and broccoli, giving everything a good stir for 3 minutes to coat in the oil and aromatics.
- Simmer the Soup:
- Pour in the vegetable stock, then season with thyme, salt, pepper, and a pinch of nutmeg if youre feeling adventurous. Bring it to a boil, then lower the heat and let it simmer gently for 20 minutes until 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. Spread them on a baking sheet and bake for 10 to 12 minutes, flipping halfway, until theyre golden and crispy.
- Blend Until Smooth:
- Once the vegetables are soft, remove the pot from the heat. Use an immersion blender right in the pot, or carefully transfer to a blender in batches, and blend until the soup is silky smooth.
- Finish with Milk:
- Stir in the milk and gently reheat the soup over low heat. Taste and adjust the seasoning, adding more salt or pepper if needed.
- Serve and Top:
- Ladle the soup into bowls and pile on those homemade croutons. Serve immediately while the croutons are still crunchy and the soup is steaming hot.
Save There was one evening when I made this soup after a long, frustrating day, and I didnt have the energy to make croutons. I served it plain, with just a drizzle of olive oil on top. It was still delicious, but I missed that crunch. The next time, I made a double batch of croutons and kept them in a jar. Now I always have some on hand, and it makes every bowl feel a little more special.
Making It Your Own
This soup is incredibly forgiving and welcomes your creativity. Swap the potato for a parsnip if you want a slightly sweeter base, or stir in a spoonful of cream cheese at the end for extra richness. I once added a handful of spinach in the last few minutes of simmering, and it turned the soup a vibrant green. If you like a bit of heat, a pinch of chili flakes or smoked paprika can transform the whole flavor profile into something bold and warming.
Storage and Reheating
The soup keeps beautifully in the fridge for up to four days in an airtight container. When reheating, do it gently over low heat, stirring occasionally, and add a splash of milk or stock if it has thickened too much. The croutons, however, should be stored separately in a sealed container at room temperature, or theyll lose their crispness. I learned that the hard way after storing everything together and ending up with soggy bread floating in my soup the next day.
Pairing and Serving Suggestions
This soup feels complete on its own, but it also pairs wonderfully with a simple green salad or a slice of crusty bread. On nights when Im feeling fancy, I pour a glass of chilled Sauvignon Blanc and let the crispness of the wine play off the creaminess of the soup. If youre serving it to guests, consider setting out small bowls of toppings like grated Parmesan, fresh herbs, or a drizzle of good olive oil so everyone can customize their bowl.
- A squeeze of lemon juice at the end brightens the whole dish.
- Try topping with toasted pumpkin seeds for extra crunch and nutrition.
- Serve with a side of garlic bread if youre feeding a crowd.
Save This soup has become my go-to on days when I need something nourishing and simple. I hope it brings the same warmth to your table that it has brought to mine.
Recipe FAQ
- → Can I make this soup without a blender?
Yes, you can mash the vegetables with a potato masher for a chunkier texture, though it won't be as smooth and creamy as the blended version.
- → How do I make this soup vegan?
Simply substitute the whole milk with your preferred plant-based milk such as almond, oat, or soy milk. Ensure your vegetable stock is also vegan-friendly.
- → Can I freeze this soup for later?
Absolutely. Store the soup in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop. Add fresh croutons when serving.
- → What can I use instead of potato for thickness?
You can substitute the potato with white beans, cashews, or a roux made from flour and butter. Each option will provide a different flavor profile while maintaining creaminess.
- → How can I add more protein to this soup?
Stir in cooked white beans, chickpeas, or lentils. You can also top with shredded cheese, hemp seeds, or serve alongside crusty bread with nut butter.
- → Can I use frozen vegetables instead of fresh?
Yes, frozen cauliflower and broccoli work well. Add them directly to the pot without thawing, though you may need to adjust the cooking time slightly.