Description
This Roasted Cauliflower Soup is a creamy and comforting dairy-free and gluten-free soup made with roasted cauliflower, cannellini beans, and aromatic herbs. Easy to prepare in under an hour, it offers a naturally rich texture without any heavy cream, making it a perfect weeknight meal that’s both flavorful and nourishing.
Ingredients
Vegetables and Aromatics
- 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 (Optional)
- Croutons or a few roasted cauliflower florets
Instructions
- Roast cauliflower: Preheat your oven to 425°F (220°C). 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 25-35 minutes, flipping halfway through, until the cauliflower is caramelized and golden brown.
- Sauté aromatics: When the cauliflower has about 10 minutes left baking, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Then add the minced garlic and cook for an additional 1 minute until fragrant.
- Add beans, herbs, and broth: To the pot, add the drained cannellini beans, dried thyme, dried rosemary, vegetable broth, and the roasted cauliflower (reserve a few florets for garnish if desired). Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes to let the flavors meld.
- Blend the soup: Carefully transfer the soup in batches to a blender, filling only partway to avoid overflow, and blend until smooth and creamy. For a chunkier texture, use an immersion blender to blend partially. Return the blended soup to the pot.
- Finish and season: Stir in the lemon juice, then taste and season with salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with reserved roasted cauliflower florets or croutons. Serve with crusty bread on the side for dipping and enjoy a comforting warm meal.
Notes
- For a richer soup, add 1/2 cup of vegan cream or full-fat coconut milk, or blend in 1/2 cup of raw cashews with the soup.
- Store leftovers in a covered container in the refrigerator for 3-4 days, or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: American
