Description
A comforting and creamy roasted cauliflower soup featuring caramelized cauliflower, cannellini beans, and aromatic herbs. This easy-to-make vegetarian soup is blended to a smooth texture and brightened with lemon juice, perfect for chilly days and served with crunchy croutons or roasted florets.
Ingredients
Scale
Vegetables
- 1 large head cauliflower cut into florets
- 1 medium yellow onion chopped
- 5 cloves garlic minced
Pantry
- 3 tablespoons olive oil divided
- 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. Bake for 35 minutes, flipping halfway through, until caramelized and golden brown.
- Sauté aromatics: When the cauliflower has about 10 minutes left to roast, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 4 minutes until translucent. Then add minced garlic and cook for an additional 1 minute until fragrant.
- Combine ingredients and simmer: Add 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 reduce the heat and simmer for 10 minutes to allow flavors to meld.
- Blend the soup: Carefully transfer the soup in batches to a blender without overfilling and blend until smooth and creamy. Alternatively, use an immersion blender to partially blend for a chunkier texture. Return the blended soup to the pot.
- Finish and season: Stir in the lemon juice and season with salt and pepper to taste. Heat through if needed.
- Serve: Ladle the soup into bowls and garnish with croutons or reserved roasted cauliflower florets. Serve with a side of crusty bread for dipping. Enjoy!
Notes
- For a richer and creamier texture, add 1/2 cup vegan cream or full-fat coconut milk during 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.
- Use an immersion blender for a chunkier texture or a traditional blender for ultra-smooth consistency.
- Adjust herbs and seasoning to taste to make the soup your own.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 170 kcal
- Sugar: 3 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 0 mg
