Description

This creamy cauliflower white bean soup is a hearty and nutritious dish perfect for a cozy meal. Blending tender cauliflower, cannellini beans, and aromatic vegetables with Parmesan cheese creates a velvety texture and rich flavors. Roasted cauliflower florets topped with melted Parmesan add a delicious garnish offering both texture and eye appeal.

Ingredients

Scale

Soup 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 (cannellini), rinsed and drained
1 quart reduced-sodium vegetable broth
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1 1-inch chunk Parmesan cheese
Salt and freshly ground black pepper, to taste

Garnish Ingredients

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
Salt and freshly ground black pepper, to taste

Instructions

Prep the cauliflower: Chop the cauliflower into bite-size florets, reserving about 1 cup for roasting. Discard any tough parts of the stems.
Sauté aromatics: Heat 2 tablespoons olive oil in a medium pot over medium heat. Add chopped onion, celery, and grated carrot and sauté for about 5 minutes until softened.
Add cauliflower and garlic: Stir in the cauliflower florets and smashed garlic cloves to coat them evenly in the oil and aromatics.
Add beans and broth: Pour in rinsed white beans, vegetable broth, fresh thyme leaves, and the chunk of Parmesan cheese. Bring the soup to a simmer, then reduce heat to low.
Simmer soup: Let the soup simmer gently for 15 to 18 minutes, or until the cauliflower is very tender.
Season soup: Remove the Parmesan chunk. Season the soup with salt and freshly ground black pepper to taste.
Blend soup: Purée the soup using an immersion blender until smooth and creamy. Alternatively, let the soup cool slightly then blend in batches in a stand blender.
Prepare roasted cauliflower garnish: Preheat the oven to 450°F (230°C). Rub a small oven-safe casserole dish with extra-virgin olive oil. Place the reserved cauliflower florets in the dish, drizzle with 2 tablespoons extra-virgin olive oil and toss to coat evenly.
Roast cauliflower: Bake the florets for 15 to 20 minutes, stirring halfway through. If they appear dry, drizzle with an extra tablespoon of olive oil.
Broil with Parmesan: Sprinkle Parmesan cheese over the roasted cauliflower and broil for 3 to 5 minutes until golden brown and crispy.
Serve and garnish: Ladle the creamy soup into bowls and top with the roasted Parmesan cauliflower croutons. Garnish with additional Parmesan cheese and chopped flat-leaf parsley.

Notes

Use reduced-sodium vegetable broth to control the salt level in the soup.
To make the soup vegan, omit the Parmesan cheese or substitute with a dairy-free option.
Roasting the reserved cauliflower florets adds a wonderful texture contrast to the creamy soup.
The Parmesan chunk added during simmering enriches flavor but should be removed before blending.
Immersion blender works best for easy blending directly in the pot, but a stand blender works too if soup is cooled.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Baking and Stovetop
Cuisine: American

Keywords: cauliflower soup, white bean soup, creamy soup, vegetarian soup, healthy soup, roasted cauliflower garnish