Ingredients

1 large head cauliflower, florets and stems (about 6 cups), reserve about 1 cup for roasting to garnish

2 tablespoons olive oil

1 onion, peeled and chopped

2 celery stalks, chopped

1 carrot, peeled and grated

2 cloves garlic, peeled and smashed

1 (14.5 ounce) can white beans, rinsed and drained (cannellini beans recommended)

1 quart reduced-sodium vegetable broth

1 tablespoon fresh thyme leaves (or 1 teaspoon dried leaves)

1 1-inch chunk Parmesan cheese

Salt and freshly ground black pepper to taste

2 tablespoons extra-virgin olive oil

2 tablespoons Parmesan cheese, finely grated (plus about 1/4 cup more for garnish, optional)

1 tablespoon flat-leaf parsley, chopped

Instructions

Step 1: Chop the cauliflower into bite-size florets, keeping some stems and discarding any tough parts.

Step 2: Heat 2 tablespoons olive oil in a medium pot over medium heat. Add onion, celery, and grated carrot. Sauté for about 5 minutes until softened.

Step 3: Add cauliflower florets and smashed garlic to the pot, stirring to coat them in the oil and vegetables.

Step 4: Add the rinsed white beans, vegetable broth, thyme, and Parmesan cheese chunk. Bring to a simmer, then reduce heat to low.

Step 5: Simmer gently for 15 to 18 minutes, or until the cauliflower is very tender.

Step 6: Season the soup with salt and freshly ground black pepper to taste.

Step 7: Purée the soup using an immersion blender until smooth, or let cool slightly and blend in batches in a stand blender.

Step 8: Preheat the oven to 450°F (230°C) to prepare cauliflower croutons.

Step 9: Rub the inside of a small oven-safe casserole dish with extra-virgin olive oil. Place the reserved cauliflower florets inside and toss with 2 tablespoons extra-virgin olive oil to coat evenly.

Step 10: Bake for 15 to 20 minutes, stirring halfway through. If the cauliflower looks dry, drizzle with a little more olive oil during cooking.

Step 11: Sprinkle the baked cauliflower with Parmesan cheese and broil for 3 to 5 minutes until golden and crispy.

Step 12: Remove from oven and sprinkle with additional Parmesan and chopped parsley.

Step 13: Serve the pureed soup topped with roasted Parmesan cauliflower croutons and garnish with chopped parsley.

Tips & Variations

For added depth, roast the cauliflower stems alongside the florets for the garnish.

Use fresh thyme if possible for a brighter flavor, but dried works well too.

Swap cannellini beans for navy or Great Northern beans if preferred.

Add a splash of lemon juice before serving to brighten the flavors.

For a vegan version, omit the Parmesan or use a plant-based cheese alternative.

FAQs

Can I make this soup ahead of time?

Yes, this soup reheats well and can be made a day in advance. Just store it in the refrigerator and reheat gently before serving.

Can I freeze the soup?

Yes, you can freeze the soup for up to 2 months. Allow it to cool completely, then transfer to a freezer-safe container. Thaw overnight in the refrigerator before reheating. Avoid freezing the cauliflower croutons, as they will lose their crispness.