Description
A creamy, comforting roasted cauliflower soup featuring tender cannellini beans and aromatic herbs, finished with a splash of lemon juice and garnished with croutons or roasted florets. Perfect for a cozy meal served with crusty bread.
Ingredients
Scale
Main Ingredients
- 1 large head cauliflower cut into florets
- 3 tablespoons olive oil divided
- 1 medium yellow onion chopped
- 5 cloves garlic minced
- 15 ounce can cannellini beans drained and rinsed
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 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. Toss the cauliflower florets with 2 tablespoons of olive oil and sprinkle with salt. Arrange in a single layer on a large baking sheet and roast for 35 minutes, flipping halfway, until caramelized and golden.
- Sauté aromatics: When the cauliflower has about 10 minutes remaining, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4 minutes until translucent, then add the minced garlic and cook for 1 more minute.
- Add beans and herbs: Stir in the cannellini beans, dried thyme, dried rosemary, vegetable broth, and the roasted cauliflower (reserve a few florets for garnish). Bring the mixture to a boil, then lower heat and simmer for 10 minutes.
- Blend the soup: Carefully transfer the soup in batches to a blender and blend until smooth and creamy. For a chunkier texture, use an immersion blender to blend partially. Return the soup to the pot.
- Finish and season: Stir in the lemon juice and season with salt and pepper to taste. Warm through if needed.
- Serve: Ladle the soup into bowls and garnish with croutons or reserved roasted cauliflower florets. Serve with crusty bread for dipping and enjoy.
Notes
- For a richer, creamier soup, add 1/2 cup vegan cream, full-fat coconut milk, or blend in 1/2 cup raw cashews along with the soup.
- Store leftover soup in an airtight container in the refrigerator for 3-4 days or freeze for longer storage.
- Be careful not to overfill the blender to avoid spills when blending hot soup.
- Use an immersion blender for a quicker, mess-free blending option with more texture retained.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg
