Creamy Cauliflower White Bean Soup

This Creamy Cauliflower White Bean Soup recipe is one of my favorite soup recipes to make.  It’s  loaded with cauliflower, carrots, celery and onion, and then instead of using milk or cream, we stir in blended white beans to thicken this creamy cauliflower soup with. It’s SO good!

If you love easy healthy soup recipes, then you’ll love everything about this creamy cauliflower soup! It’s a quick and richly flavored pot of soup that makes for a perfect winter meal.  Just serve with warm crusty bread and a big green salad.

Creamy Cauliflower Recipe Ingredients

I love how humble ingredients like these can pull together to create something so incredibly luscious like this Creamy Cauliflower Soup.

• Cauliflower, florets and stems (about 6 cups), reserve about 1 cup for roasting to garnish
• Extra virgin olive oil
• Onion, peeled and chopped
• Celery stalks, chopped
• Carrot, peeled and grated
• Garlic cloves, peeled and smashed
• Canned cannellini white beans, rinsed and drained 
• Low-sodium chicken broth
• Fresh thyme leaves (or 1 teaspoon dried leaves)
• Parmesan cheese 

Find the printable recipe with measurements below.

How to Make Creamy Cauliflower White Bean Soup

This creamy cauliflower soup recipe is one of those easy healthy soup recipes that you can pull together in about 40 minutes  start-to-finish.

1. Chop Cauliflower. Chop the cauliflower into florets into bite-size pieces, keeping some stems and discarding any tough parts.
2. Cook Onion, Celery and Carrot. Cook onion, celery and carrot.  Saute for about 5 minutes.
3. Add Cauliflower and Garlic. Stir in the cauliflower and garlic and cook another minute.
4. Stir in Beans, Broth, Thyme and Parmesan Cheese Wedge. Add beans, broth, thyme and Parmesan cheese wedge and bring to a simmer, then reduce heat to low.
5. Simmer. Simmer soup for about 15 – 18 minutes, or until cauliflower is soft.
6. Purée Soup. Using an immersion blender (or slightly cool and blend in a stand blender) puree the soup.
7. Enjoy. Serve soup topped with roasted Parmesan Cauliflower croutons.

Tips

• We add a 1-inch piece of Parmesan cheese to the pot as this healthy cauliflower soup simmers.  It adds a really nice rich flavor! 
• We grate the carrot for this soup (rather than chopping), so when the soup is blended you’re left with little flecks of carrot, rather than it turning your soup orange. 
• I like to garnish this soup with Parmesan Cauliflower “croutons”.  Small pieces of cauliflower are roasted in the oven with a wee bit of olive oil and garlic, then tossed in Parmesan cheese like my  Garlic Parmesan Roasted Cauliflower recipe.

Best Way To Store Leftover Soup

Store leftover soup in an airtight container in the refrigerator. If properly stored, the soup should last up to 5 days

Can I Freeze This Soup?

Yes! Transfer cooled soup to freezer bags or containers. Mark the date on the container (or bag) and place in the freezer. If properly stored, the frozen soup should last up to 6 months. To thaw the soup, transfer the container from the freezer to the refrigerator overnight. You can also set the container in a bowl 1/2 filled with warm water.

Why You Will Love This Cauliflower And White Bean Soup

• Fresh and Flavorful. This soup is made with fresh vegetables and it is rich and flavorful.
• Quick and Easy. This soup comes together in about 30 minutes. 
• Can Be Prepped Ahead Of Time. The ingredients can be prepared ahead of time and stored separately until you’re ready to cook everything together in a pot. 

Looking For More Healthy Soup Recipes?

• Vegetarian Tuscan White Bean Soup
• French Lentil Soup
• Turmeric Cauliflower Chowder
• Immune Boosting Chicken Soup
• Italian Lentil Soup

Continue to Content

Print

Yield: 4 servings

Creamy Cauliflower White Bean Soup

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

This Creamy Cauliflower White Bean Soup recipe is one of my favorite soup recipes to make.  It's  loaded with cauliflower, carrots, celery and onion, and then instead of using milk or cream, we stir in blended white beans to thicken this creamy cauliflower soup with. It's SO good!

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

For the Roasted Cauliflower

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons Parmesan cheese, finely grated (plus about 1/4 cup more for garnish - optional)
• 1 tablespoons flat-leaf parsley, chopped
• Salt and freshly ground black pepper to tast

Instructions

1. Chop the cauliflower into florets into bite-size pieces, keeping some stems and discarding any tough parts.
2. Heat the olive oil in a medium pot over medium heat. Add onion, celery and carrot.  Saute for about 5 minutes.
3. Add the cauliflower and garlic, and stir to coat.
4. Add beans, broth, thyme and Parmesan cheese wedge and bring to a simmer, then reduce heat to low.
5. Simmer on low for about 15 - 18 minutes, or until cauliflower is soft.
6. Season with salt and freshly ground black pepper to taste.
7. Purée with an immersion blender (or slightly cool and blend in a stand blender).
8. Serve soup topped with roasted Parmesan Cauliflower croutons.
9. Garnish with freshly chopped parsley.

For The Roasted Cauliflower To Garnish The Soup

1. Preheat the oven to 450 degrees
2. Rub the inside of a small oven safe casserole dish with extra-virgin olive
3. Place the cauliflower florets in the baking dish. Drizzle the olive oil over the cauliflower and toss to coast evenly.
4. Bake for 15-20 minutes, stirring halfway through. If the cauliflower is getting dried out - drizzle another tablespoon over it.
5. Sprinkle with Parmesan cheese and broil for 3 to 5 minutes, until golden brown.
6. Remove from oven and garnish with extra Parmesan cheese and chopped parsley.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 243Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 4mgSodium: 403mgCarbohydrates: 21gFiber: 5gSugar: 4gProtein: 7g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.