Cauliflower White Bean Soup with Mustardy Croutons.
Looking for a cozy, comforting soup that’s packed with flavor and nutrition? Look no further than this delightful Cauliflower White Bean Soup with Mustardy Croutons. This recipe delivers a creamy, smooth soup that’s not only hearty but also loaded with plant-based goodness. The addition of mustardy croutons adds a crunchy texture that perfectly complements the velvety soup, making it a standout dish for any season. Whether you’re looking for a light lunch or a satisfying dinner, this soup will warm your soul and tantalize your taste buds.
What You’ll Love About This Recipe
- Flavorful and Wholesome: The earthy flavors of cauliflower and white beans come together beautifully, creating a soup that’s both satisfying and nutritious.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for both novice and experienced cooks.
- Versatile: Enjoy it as a light meal on its own or pair it with a salad for a more substantial dinner.
- Customizable: Feel free to add your favorite herbs or spices to make it your own.
What’s in the Bowl
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 5 to 6 cups cauliflower florets
- 1 (15 ounce) can white beans, drained and rinsed
- 4 cups vegetable or chicken stock
- Kosher salt and pepper, to taste
- Fresh thyme, for serving
- 3 to 4 cups sourdough bread chunks
- 3 tablespoons butter, melted
- 2 tablespoons Dijon mustard
Tools & Equipment Needed
- Large pot: For cooking the soup.
- Blender: To puree the soup to a creamy consistency.
- Oven-safe dish: For toasting the croutons.
- Measuring cups and spoons: To ensure accuracy in your ingredients.
- Wooden spoon: For stirring the soup as it cooks.
Cauliflower White Bean Soup with Mustardy Croutons. in Steps
Step 1: Sauté the Aromatics
In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced sweet onion and sauté until translucent, about 5 minutes. Then, stir in the minced garlic, dried thyme, and dried rosemary, cooking for another minute until fragrant.
Step 2: Add the Cauliflower and Beans
Add the cauliflower florets to the pot, followed by the drained and rinsed white beans. Stir to combine all the ingredients, allowing them to mingle for a couple of minutes.
Step 3: Pour in the Stock
Pour in 4 cups of vegetable or chicken stock, bringing the mixture to a gentle boil. Reduce the heat and let it simmer for about 20 minutes, or until the cauliflower is tender.
Step 4: Blend the Soup
Once the cauliflower is tender, use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup to a blender in batches. Blend until creamy and return the soup to the pot.
Step 5: Season to Taste
Taste the soup and season with kosher salt and pepper as needed. Keep it warm on low heat while you prepare the croutons.
Step 6: Make the Mustardy Croutons
Preheat your oven to 375°F (190°C). In a mixing bowl, combine the bread chunks with the melted butter and Dijon mustard. Toss until the bread is well coated. Spread the croutons in a single layer on a baking sheet and bake for about 10-15 minutes, or until golden and crispy.
Step 7: Serve and Garnish
Ladle the creamy cauliflower white bean soup into bowls. Top with a generous handful of mustardy croutons and garnish with fresh thyme. Serve hot and enjoy every comforting bite!
How to Make It Lighter
- Use less olive oil or substitute with vegetable broth for sautéing.
- Replace the butter with a light olive oil spray for the croutons.
- Choose whole grain bread for the croutons to add more fiber.
- Incorporate more vegetables, like spinach or kale, for added nutrition without additional calories.
Things That Go Wrong
- Soup is too thick: If the soup turns out thicker than desired, simply add more stock or water until you reach your preferred consistency.
- Flavor is bland: Ensure to season adequately with salt and pepper, and consider adding a splash of lemon juice for brightness.
- Croutons are too hard: Keep an eye on them while baking, as oven temperatures can vary. Adjust baking time as necessary.
- Cauliflower is mushy: Avoid overcooking the cauliflower by keeping an eye on the simmering time; it should be tender but not falling apart.
Keep It Fresh: Storage Guide
This Cauliflower White Bean Soup with Mustardy Croutons can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the soup without the croutons for up to 3 months. When ready to serve, simply reheat on the stove or in the microwave. Prepare the croutons fresh to retain their crispy texture.
Your Questions, Answered
Can I use frozen cauliflower for this recipe?
Yes! Frozen cauliflower works well in this recipe. Just add it directly to the pot without thawing, and adjust the cooking time as needed until it’s tender.
What can I serve with this soup?
This soup pairs wonderfully with a fresh garden salad, a side of roasted vegetables, or a slice of crusty bread for dipping.
Can I make this soup ahead of time?
Absolutely! This soup can be made a day or two in advance. Just store it in the fridge and reheat when you’re ready to enjoy it.
Can I add protein to this soup?
Yes! You can stir in cooked chicken, turkey, or even tofu for a protein boost. Just add it towards the end of cooking to heat through.
Because You Liked This
Serve & Enjoy
This Cauliflower White Bean Soup with Mustardy Croutons is sure to become a staple in your kitchen. Not only does it burst with flavor, but it also provides a wholesome meal that you can feel good about serving to your family. Whether you are enjoying it on a chilly evening or as a comforting lunch, each spoonful brings warmth and satisfaction. So grab your ingredients, roll up your sleeves, and get ready to savor a bowl of pure deliciousness!
Cauliflower White Bean Soup with Mustardy Croutons.
Ingredients
Equipment
Method
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced sweet onion and sauté until translucent, about 5 minutes. Then, stir in the minced garlic, dried thyme, and dried rosemary, cooking for another minute until fragrant.
- Add the cauliflower florets to the pot, followed by the drained and rinsed white beans. Stir to combine all the ingredients, allowing them to mingle for a couple of minutes.
- Pour in 4 cups of vegetable or chicken stock, bringing the mixture to a gentle boil. Reduce the heat and let it simmer for about 20 minutes, or until the cauliflower is tender.
- Once the cauliflower is tender, use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup to a blender in batches. Blend until creamy and return the soup to the pot.
- Taste the soup and season with kosher salt and pepper as needed. Keep it warm on low heat while you prepare the croutons.
- Preheat your oven to 375°F (190°C). In a mixing bowl, combine the bread chunks with the melted butter and Dijon mustard. Toss until the bread is well coated. Spread the croutons in a single layer on a baking sheet and bake for about 10-15 minutes, or until golden and crispy.
- Ladle the creamy cauliflower white bean soup into bowls. Top with a generous handful of mustardy croutons and garnish with fresh thyme. Serve hot and enjoy every comforting bite!
Notes
- For a lighter soup, use vegetable broth instead of olive oil for sautéing.
- Replace butter with a light olive oil spray for croutons.
- Incorporate more vegetables like spinach for added nutrition.
