Description
A creamy and comforting roasted cauliflower soup featuring caramelized cauliflower, cannellini beans, and fragrant herbs, perfect for a cozy meal served with crusty bread.
Ingredients
Scale
Vegetables and Herbs
- 1 large head cauliflower cut into florets
- 1 medium yellow onion chopped
- 5 cloves garlic minced
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
Pantry
- 3 tablespoons olive oil divided
- 15 ounce can cannellini beans drained and rinsed
- 4 cups vegetable broth
- 1 tablespoon lemon juice
- Salt and pepper to taste
Garnish
- Croutons, for garnish, or a few roasted cauliflower florets
Instructions
- Roast cauliflower: Preheat the oven to 425 degrees F. On a large baking sheet, toss the cauliflower florets with 2 tablespoons of olive oil and sprinkle with salt. Arrange in a single layer and bake for 35 minutes, flipping halfway through, until caramelized and golden brown.
- Sauté aromatics: When the cauliflower has 10 minutes remaining, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and cook for 4 minutes until translucent, then add the minced garlic and cook for 1 minute more until fragrant.
- Add beans and broth: Stir in the cannellini beans, dried thyme, dried rosemary, vegetable broth, and the roasted cauliflower (reserving a few florets for garnish). Bring the mixture to a boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.
- Blend soup: In batches, carefully transfer soup to a blender and blend until smooth and creamy. For a chunkier texture, use an immersion blender to partially blend the soup. Return the blended soup to the pot.
- Finish seasoning: Stir in the lemon juice, then season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with croutons or reserved roasted cauliflower florets. Serve alongside crusty bread for dipping and enjoy.
Notes
- For a richer, creamier soup, add 1/2 cup vegan cream or full-fat coconut milk before blending, or blend in 1/2 cup raw cashews.
- Store leftover soup covered in the refrigerator for 3-4 days, or freeze for longer storage.
- If you prefer a chunkier texture, opt for an immersion blender instead of a regular blender.
- Adjust seasoning with salt and pepper after blending to ensure balanced flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg
