Ingredients
Soup
- 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 (cannellini beans recommended)
- 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
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons Parmesan cheese, finely grated (plus about 1/4 cup more for garnish – optional)
- 1 tablespoon flat-leaf parsley, chopped
Instructions
- Prepare the cauliflower: Chop the cauliflower into bite-sized florets and stems, discarding any tough parts. Reserve about 1 cup of florets for roasting as garnish.
- Sauté the vegetables: Heat 2 tablespoons of olive oil in a medium pot over medium heat. Add the chopped onion, celery, and grated carrot. Sauté for about 5 minutes until softened and fragrant.
- Add cauliflower and garlic: Stir in the cauliflower florets and smashed garlic cloves, coating them evenly with the sautéed vegetables and oil.
- Add beans and broth: Pour in the rinsed and drained white beans and the reduced-sodium vegetable broth. Add the fresh thyme leaves and the chunk of Parmesan cheese. Bring the mixture to a simmer.
- Simmer the soup: Reduce the heat to low and let the soup simmer gently for 15 to 18 minutes, or until the cauliflower is very soft.
- Season and purée: Remove the Parmesan chunk. Season the soup with salt and freshly ground black pepper to taste. Use an immersion blender to purée the soup until smooth and creamy. Alternatively, cool slightly and blend in a stand blender in batches.
- Prepare roasted cauliflower garnish: Preheat the oven to 450°F (232°C). Rub a small oven-safe casserole dish with extra-virgin olive oil. Place the reserved cauliflower florets in the dish, drizzle with extra-virgin olive oil, and toss to coat evenly.
- Roast the cauliflower: Bake for 15 to 20 minutes, stirring halfway through. If the florets begin to dry out, drizzle an additional tablespoon of olive oil over them. After roasting, sprinkle Parmesan cheese on top and broil for 3 to 5 minutes until golden brown and crispy.
- Serve: Ladle the puréed soup into bowls, garnish with roasted Parmesan cauliflower croutons, sprinkle with finely grated Parmesan, and top with chopped flat-leaf parsley for freshness.
Notes
- Use cannellini or other white beans for the best creamy texture.
- Adjust seasoning with salt and pepper to personal taste, especially after blending.
- For a vegan version, omit Parmesan and use nutritional yeast or a plant-based cheese substitute.
- The soup can be stored refrigerated for up to 3 days and reheated gently on the stovetop.
- Roasted cauliflower croutons add a delightful texture contrast; don’t skip them if possible.
- If you don’t have fresh thyme, dried thyme works well at one-third the quantity.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
