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Creamy cauliflower white bean soup in a speckled ceramic bowl, garnished with chives and olive oil.

Cauliflower Soup Recipes: 35-Minute Creamy White Bean Soup

This creamy cauliflower soup gets its silky texture from cannellini beans instead of heavy cream. One pot and about 35 minutes turn a head of cauliflower into a filling weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil divided
  • 1 medium yellow onion chopped
  • 3 cloves garlic minced
  • 1 head cauliflower about 2 lb, cut into 1-inch florets
  • 4 cups low-sodium vegetable broth
  • 1 can (15 oz) cannellini beans drained and rinsed
  • 1/2 cup 2% milk or unsweetened oat milk
  • 1/2 tsp salt plus more to taste
  • 1/4 tsp black pepper
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh chives chopped

Method
 

  1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and cook 4-5 minutes until soft. Add the garlic and cook 30 seconds until fragrant.
  2. Add the cauliflower, broth, salt and pepper. Bring to a boil, then reduce the heat to low, cover and simmer 12-15 minutes until the cauliflower is very tender.
  3. Stir in the beans and simmer uncovered for 2 minutes.
  4. Remove from the heat and blend with an immersion blender until completely smooth, 1-2 minutes. Or blend in batches in a stand blender, venting the lid.
  5. Stir in the milk and lemon juice. Return to low heat and warm for 2 minutes without boiling.
  6. Taste and adjust the salt and pepper. Ladle into bowls and top with chives and a drizzle of the remaining olive oil.