Name: Roasted Cauliflower Soup with Cannellini Beans and Lemon Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
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; croutons; a few roasted cauliflower florets

Jump to Recipe· 4.8 from 8 reviews

If you’re craving a comforting, velvety soup that feels both nourishing and fancy, you absolutely need to try this Roasted Cauliflower Soup with Cannellini Beans and Lemon Recipe. It’s one of those dishes I turn to when I want something cozy but still light, brightened up by that fresh splash of lemon. Plus, roasting the cauliflower really amps up the flavor—it’s like magic in your mouth, and this soup never disappoints!

💙

Why This Recipe Works

Flavor Depth: Roasting the cauliflower caramelizes it, adding a beautiful sweetness and depth that makes this soup truly special.
Creamy Texture: Cannellini beans naturally thicken the soup without heavy cream, giving it that luscious, velvety mouthfeel.
Bright and Fresh Finish: The splash of lemon juice cuts through the richness perfectly, balancing every spoonful.
Simple, Pantry-Friendly Ingredients: It’s easy to make with simple ingredients you likely already have, but it tastes anything but basic.

Roasted Cauliflower Soup with Cannellini Beans and Lemon, cauliflower soup recipe, creamy vegetable soup, healthy vegan soup, lemon cauliflower soup - A large gray pot filled with a smooth, thick, light brown sauce that has tiny dark specks dispersed evenly throughout. The sauce coats the sides of the pot, showing a slightly glossy texture. A silver ladle with a wooden handle lifts a rounded scoop of the sauce, showing its dense and creamy consistency. The pot rests on a rustic white marbled surface with some worn and darker patches. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Roasted Cauliflower Soup with Cannellini Beans and Lemon Recipe has a role. The roasted cauliflower brings subtle sweetness and texture, while cannellini beans add protein and a creamy body that makes blending a breeze without dairy. Herbs like thyme and rosemary sneak in that cozy aroma, and lemon juice brightens everything with a welcome zing.

Cauliflower: Roasting makes it caramelized and adds a nutty flavor that’s the star of the soup.
Olive oil: Used for roasting and sautéing, it brings richness and helps those flavors bloom.
Yellow onion: Adds sweetness and depth when sautéed gently.
Garlic: Just the right amount to give an aromatic punch without overpowering.
Cannellini beans: Gives creaminess and protein, making the soup more filling.
Dried thyme and rosemary: Earthy herbs that complement the roasted cauliflower perfectly.
Vegetable broth: The soup’s flavorful base that ties all ingredients together.
Lemon juice: The finishing touch that brightens the soup and balances richness.
Salt and pepper: Essential for seasoning and enhancing all the flavors.
Croutons or roasted cauliflower florets (for garnish): Adds texture contrast—don’t skip this!

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how easy it is to adjust this Roasted Cauliflower Soup with Cannellini Beans and Lemon Recipe to suit whatever mood I’m in or whatever’s in my pantry. Feel free to experiment with the herbs or add a little heat if you like things spicy. This soup really invites you to make it your own.

Variation: I sometimes blend in raw cashews for extra creaminess, especially when I want that indulgent texture without dairy.
Dairy-Free Option: Use coconut milk instead of cream for a subtle tropical twist that works surprisingly well.
Seasonal Twist: Swap rosemary with sage in fall for a warm, woodsy aroma.
Heat Factor: Add a pinch of red pepper flakes during the sauté step for a slow-building kick I really enjoy.

Step-by-Step: How I Make Roasted Cauliflower Soup with Cannellini Beans and Lemon Recipe

Step 1: Roast the Cauliflower Until Golden and Caramelized

Start by preheating your oven to 425°F. Toss the cauliflower florets in 2 tablespoons of olive oil and sprinkle with salt. Arrange them on a baking sheet in a single layer so they roast evenly. Pop them into the oven and roast for about 25-35 minutes, flipping halfway through. You want edges that are golden brown—this caramelization is what turns the cauliflower from mild to mouthwatering. Don’t rush this part; good things take a little time!

Step 2: Sauté Onions and Garlic While Cauliflower Roasts

When your cauliflower has about 10 minutes left, heat the remaining tablespoon of olive oil over medium heat in a large pot. Add your chopped onion and sauté it gently for 3-4 minutes until it starts to soften and turn translucent. Then, toss in the garlic and cook for just one more minute—too long and it’ll turn bitter. Keep your eye on this step; it sets up the flavor base beautifully.

Step 3: Combine Ingredients and Simmer

Next, add your drained cannellini beans, dried thyme, rosemary, vegetable broth, and roasted cauliflower to the pot. Save a few of the most gorgeous roasted florets for garnish—they make the presentation extra special! Bring this mixture to a boil, then reduce the heat and let it simmer gently for 10 minutes so all those flavors meld together nicely.

Step 4: Blend Your Soup to Creamy Perfection

Now for the fun part—blending! I transfer the soup in batches to my blender, but a word of caution: don’t overfill it. You could also use an immersion blender if you prefer a bit more texture in your soup. Blend each batch until smooth and creamy. Then pour everything back into your pot. It’s looking and smelling amazing right about now.

Step 5: Brighten the Soup with Lemon and Season

Stir in that tablespoon of fresh lemon juice to give the soup its signature brightness. Taste and adjust your salt and pepper here. This finishing step pulls everything together and gives the soup a lively finish that makes it addictive. Serve it up with croutons or the reserved roasted cauliflower florets for a little crunch, and don’t forget crusty bread for dipping!

💡

Pro Tips for Making Roasted Cauliflower Soup with Cannellini Beans and Lemon Recipe

Don’t Skip Roasting: Roasting the cauliflower develops the nutty, caramelized flavor that sets this soup apart.
Blend in Batches: Blending smaller portions helps avoid splashes and ensures a smooth texture.
Balance with Lemon: Always add lemon juice last and adjust to taste—it really brightens the richness beautifully.
Save Beautiful Florets: Reserve a few roasted pieces for garnish to impress guests with a gorgeous finishing touch.

How to Serve Roasted Cauliflower Soup with Cannellini Beans and Lemon Recipe

Garnishes

I love topping this soup with crunchy homemade croutons or a few reserved roasted cauliflower florets for texture contrast. Sometimes I sprinkle a little fresh thyme or cracked black pepper on top. A drizzle of extra virgin olive oil just before serving elevates it to restaurant-quality comfort food.

Side Dishes

A crusty baguette or toasted sourdough is my go-to companion here—perfect for dipping. For something heartier, a simple mixed greens salad with vinaigrette balances the soup’s richness nicely. When I’m feeling indulgent, I serve it alongside warm garlic bread for the ultimate cozy meal.

Creative Ways to Present

For dinner parties, I like to serve this soup in rustic ramekins or small soup crocks, topping each bowl with roasted florets and a sprinkle of microgreens. A quick drizzle of chili oil adds a pop of color and subtle heat that wows guests. Presentation really amps up the experience without extra work!

Make Ahead and Storage

Storing Leftovers

I store leftover roasted cauliflower soup in an airtight container in the fridge, and it stays fresh for about 3-4 days. I always give it a good stir before reheating because things settle a bit. It tastes even better the next day once the flavors have married more.

Freezing

This soup freezes beautifully. I portion it into freezer-safe containers or bags and freeze for up to 3 months. When I thaw it, I make sure to do so overnight in the fridge to prevent separation and preserve that creamy texture.

Reheating

Reheating gently is key! I warm the soup over low heat on the stove, stirring often, and add a splash of vegetable broth or water if it feels too thick. This helps it regain that perfect silky consistency without scorching or separating.

FAQs

Can I make this Roasted Cauliflower Soup with Cannellini Beans and Lemon Recipe vegan?

Absolutely! This recipe is naturally vegan if you use vegetable broth and skip any dairy add-ins. For extra creaminess, you can blend in coconut milk or soaked cashews instead of cream.
What can I substitute for cannellini beans?

If you don’t have cannellini beans, great northern beans or even chickpeas work well and will give a similar creamy consistency once blended.
How do I get the soup silky smooth without using cream?

The cannellini beans help thicken and smooth out the soup naturally. Thoroughly blending in batches and using an immersion blender to your preferred texture ensures a creamy finish without any dairy.
Can I prep some parts ahead of time?

Yes! You can roast the cauliflower and prep the sautéed onions and garlic a day in advance, keeping them refrigerated until ready to combine and simmer. This saves time on the day you want to serve.

Final Thoughts

This Roasted Cauliflower Soup with Cannellini Beans and Lemon Recipe is genuinely one of my kitchen favorites for good reason. It’s comforting, nourishing, and versatile—a recipe that effortlessly feels both special and approachable. If you’ve never roasted cauliflower for soup before, you’re in for such a treat. I’m confident that once you try it, it’ll become a go-to in your rotation just like it has in mine. Grab some crusty bread, cozy up, and enjoy every last spoonful!