- Quick and easy cauliflower soup using simple ingredients.
- Utilizes entire cauliflower including florets and stems to reduce waste.
- Works perfectly with frozen cauliflower for added convenience.
Growing up, a snowy day was synonymous with playtime outdoors followed by warming up with a steaming bowl of soup as our winter gear dried. Back then, it was usually a quick chicken noodle or tomato soup. Nowadays, I whip up this creamy cauliflower soup that has become a cold-weather staple in my home.
This soup is a great way to use up that cauliflower sitting in your fridge. It’s hearty, packed with flavor, and starts cooking in mere minutes, perfect for a busy weeknight or when the snow catches you by surprise. Plus, it reheats beautifully, allowing you to join in on outdoor winter fun without fuss.
Make sure to use both the florets and stems of the cauliflower, chopping them up to reduce cooking time since it all gets blended anyway. The size of your cauliflower pieces will affect how quickly they soften.
I enjoy topping this soup with homemade croutons, oyster crackers, or saltines, and some fresh herbs if I have them. Serving it in a mug is my little trick for warming hands while eating!
Flexible Ingredient Options
- Two 12-ounce bags of frozen cauliflower can be used instead of fresh, with no adjustment needed to the recipe.
- While I like a bit of heat from cayenne, you can substitute it with a teaspoon of ground cumin, garam masala, paprika, or curry powder to keep it flavorful yet mild.
Tips for a Smooth Blend
- If available, use a high-powered blender for a quick and silky texture, though this means more cleanup.
- With an immersion blender, blend for about 5 minutes to achieve a smooth consistency. Your results might vary based on the blender’s power.
- If the soup is too thick for your liking, thin it out with a bit of water or broth while blending until it reaches the desired consistency.
Cauliflower and White Bean Soup
Ingredients
- 2 tablespoons olive oil, plus extra for drizzling
- 1 diced yellow onion (about 1 1/2 cups)
- 1 medium cauliflower head (about 1 1/2 pounds), chopped into small pieces (7 to 8 cups)
- 2 teaspoons kosher salt
- 1 (14-ounce) can cannellini beans, undrained
- 1 (32-ounce) carton of vegetable broth
- 1/2 teaspoon ground black pepper
- 1/4 to 1/2 teaspoon cayenne pepper
- Optional garnishes: chopped fresh parsley, croutons
Method
- Sauté the vegetables: In a Dutch oven on medium heat, heat the olive oil until shimmering. Add onions, cooking until fragrant and slightly translucent, about 3-5 minutes. Add cauliflower and salt, cover, and cook, stirring occasionally and scraping the bottom, until the cauliflower starts to soften and brown, about 15 minutes.
- Add the beans, broth, and spices: Mix in the beans with their liquid, broth, black pepper, and cayenne. Stir well to loosen any browned bits from the bottom of the pot.
- Blend the soup: Bring the mixture to a simmer, then blend with an immersion blender right in the pot until smooth, about 4 minutes. Adjust seasoning with more salt and pepper if needed. Serve drizzled with olive oil and topped with fresh herbs or croutons.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month. Reheat on low heat, stirring occasionally and adding a little water or broth if needed.
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Riley Morgan simplifies health and wellness topics, providing readers with practical advice and insights. Dedicated to empowering others, Riley covers everything from mental health to medical breakthroughs.
