Description
This creamy and comforting roasted cauliflower soup is packed with flavor from caramelized cauliflower, cannellini beans, and aromatic herbs. Perfect for a cozy meal, it features a smooth texture enhanced by blending and a bright finish from fresh lemon juice. Garnished with croutons or roasted florets, it’s delicious 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
For Garnish
- croutons
- 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 the cauliflower is caramelized and golden brown.
- Sauté Aromatics: When the cauliflower has about 10 minutes left in the oven, 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. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Add Remaining Ingredients and Simmer: Add the drained cannellini beans, dried thyme, dried rosemary, vegetable broth, and the roasted cauliflower (reserving a few florets for garnish) into the pot. Bring to a boil, then reduce heat and simmer gently for 10 minutes to blend flavors.
- Blend the Soup: Carefully transfer the soup in batches to a blender, filling it no more than half full to avoid spills. Blend until smooth and creamy. Alternatively, use an immersion blender to blend partially for some texture. Return the blended soup to the pot.
- Finish and Season: Stir in the lemon juice and adjust seasoning 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 crusty bread on the side for dipping and enjoy.
Notes
- For a richer and creamier texture, add 1/2 cup vegan cream, full fat coconut milk, or blend in 1/2 cup raw cashews when blending the soup.
- Store leftover soup in a covered container in the refrigerator for 3-4 days. For longer storage, freeze portions in airtight containers.
- Be careful not to overfill the blender to prevent spills and burns when blending hot soup.
- You can substitute vegetable broth with chicken broth for a non-vegetarian version.
Nutrition
- Serving Size: 1 cup
- Calories: 180 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: 7 g
- Cholesterol: 0 mg
