Name: Creamy Cauliflower White Bean Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
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

“Creamy Cauliflower White Bean Soup: The Cozy Hug in a Bowl”

Ever had one of those days where you just wanna dive into a bowl of something warm and creamy? Like, not just any bowl, but the kind that feels like a hug from your grandma? Yeah, same. So, I whipped up this Creamy Cauliflower White Bean Soup recently, and OMG, it’s a total game changer. 😍

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Okay, so picture this: you’re in the grocery store, and you need some serious soup fuel. Grab a big ol’ head of cauliflower—like, the largest one you can find, ’cause it’s the star of the show! Oh, and don’t forget the olive oil (2 tablespoons). You’ll need 1 onion (chopped), 2 celery stalks (chopped too), and a carrot (grated).

Now, about that garlic—just take 2 cloves, smash ’em with your knife (it’s super therapeutic, trust me). And of course, a can of white beans. I’m team cannellini, but you do you. Then, we need some veggie broth (1 quart), fresh thyme (or dried, if that’s what you got), and a hunk of Parmesan cheese. Oh, and salt and pepper! Can’t forget those!

So Here’s Why I Make This Constantly

So, here’s the deal—this soup is like my secret weapon against cold days and long nights. One time, I made it after a particularly rough week, you know, life throwing all the curveballs. I was wrapped up in a blanket, sipping this soup, and suddenly everything felt okay. It’s creamy but not heavy, ya know? And every spoonful is just… comforting. Plus, I can sneak in some veggies and feel like a boss. My friends are always like, “Can you make that soup again?” And I’m like, “Uh, duh!”

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

(Another beautiful shot because we can’t get enough!)

Here’s another angle of that soupy goodness—because, let’s be real, it deserves to be seen from all sides!

The One Trick That Changes Everything

Okay, listen up! The trick to making this soup extra creamy? It’s all in the puréeing! Seriously, once the cauliflower is soft and tender, you gotta blend it until it’s like silky smooth. If you’ve got an immersion blender, use it! But let’s say you don’t (no judgment here), just let it cool a bit and then blend in batches. You’ll thank me later.

Don’t Mess This Up (My Top Tips)

Ugh, I’ve made this mistake too many times: don’t skip the roasting part! Save a cup of cauliflower florets to roast in the oven before you add them to the soup. They get this amazing, caramelized flavor that takes the soup to the next level!

And for the love of all things delicious, taste it before you serve! I’ve had too many bland soups in my life (yikes). Seasoning is key!

How to Keep Them From Disappearing (Or, How to Store Them)

So, if for some crazy reason you’ve got leftovers, just let them cool completely and pop them in an airtight container. They’ll chill in the fridge for about 3-4 days. But honestly, they probably won’t last that long. If you’re like me and can’t resist, just make a double batch! Freeze the extra and save it for a future “I-don’t-wanna-cook” night. 🙌

If You Liked This, You’ll Probably Like These Too

If this soup vibe is your jam, you should totally check out my hearty Vegetable Lentil Soup or my comforting Tomato Basil Bisque. Seriously, they’re both super easy and will give you all the cozy feels!

Alright, so after all this soup chat, what’s your go-to comfort food? Let me know—I need more ideas for those rainy days! 🍲✨

Creamy Cauliflower White Bean Soup

Flavor-packed Creamy Cauliflower White Bean Soup with amazing ingredients and incredible taste! Perfect for any occasion.

Prep Time
10 minutes

Cook Time
20 minutes

Total Time
30 minutes

Category: Dinner

Yield: 4 servings servings

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

Instructions

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