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Homemade Cauliflower White Bean Soup with Mustardy Croutons. photo

Cauliflower White Bean Soup with Mustardy Croutons.

This Cauliflower White Bean Soup is creamy, nutritious, and topped with crunchy mustardy croutons!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Soup:
  • 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
For the Croutons:
  • 3 to 4 cups sourdough bread chunks
  • 3 tablespoons butter, melted
  • 2 tablespoons Dijon mustard

Equipment

  • Large Pot
  • Blender
  • Oven-safe dish
  • Measuring cups and spoons
  • Wooden Spoon

Method
 

Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Taste the soup and season with kosher salt and pepper as needed. Keep it warm on low heat while you prepare the croutons.
  6. 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.
  7. 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.