Creamy Cauliflower White Bean Soup Recipe
This creamy cauliflower white bean soup is a comforting and nutritious blend of roasted and pureed cauliflower, white beans, and fresh vegetables, enhanced with thyme and garlic. It's a hearty yet light soup perfect for cozy meals and easy to prepare with simple ingredients.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 1 large head cauliflower, florets and stems (about 6 cups), reserve about 1 cup for roasting to garnish
- 1 onion, peeled and chopped
- 2 celery stalks, chopped
- 1 carrot, peeled and grated
- 2 cloves garlic, peeled and smashed
Legumes
- 1 (14.5 ounce) can white beans, rinsed and drained (cannellini beans recommended)
Liquids and Oil
- 2 tablespoons olive oil
- 1 quart reduced-sodium vegetable broth
Herbs and Spices
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried leaves)
Instructions
- Prepare the cauliflower: Separate the cauliflower into florets and chop the stems to make about 6 cups. Reserve about 1 cup of florets for roasting as garnish later.
- Roast the cauliflower garnish: Toss the reserved cauliflower florets with 1 tablespoon olive oil and spread evenly on a baking sheet. Roast in a 400°F (200°C) oven for 15-20 minutes until golden and tender, then set aside.
- Sauté the aromatics: Heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion, celery, grated carrot, and smashed garlic. Cook for about 5-7 minutes until vegetables are softened and fragrant, stirring occasionally.
- Add beans, broth, and thyme: Stir in the rinsed white beans, vegetable broth, and fresh thyme leaves. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes until vegetables are fully cooked and flavors meld together.
- Blend the soup: Using an immersion blender, puree the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a blender and puree until smooth, then return to the pot.
- Adjust seasoning and serve: Taste and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls, garnish with the roasted cauliflower florets, and serve warm.
Notes
- For a richer soup, stir in a splash of cream or coconut milk before serving.
- You can substitute vegetable broth for chicken broth if preferred.
- Use dried thyme if fresh thyme is unavailable; just reduce the amount as dried herbs are more concentrated.
- To keep it vegan and gluten free, ensure the broth used is free from animal products and gluten.
- This soup stores well in the fridge for up to 3 days and freezes beautifully for up to 2 months.
