Roasted Cauliflower Soup Blend (Printer-Friendly Version)
Hearty blend of roasted cauliflower, beans, and spices topped with homemade croutons for a warm meal.
# What You'll Need:
→ Vegetables
01 -
1 head cauliflower, cut into small florets
02 -
4 cloves garlic, unpeeled
03 -
1 small yellow onion, chopped
04 -
2 sprigs fresh thyme
→ Oils & Seasonings
05 -
6 tablespoons olive oil, divided
06 -
1/2 teaspoon coarse salt, plus additional to taste
07 -
1/4 teaspoon ground black pepper, plus additional to taste
08 -
1/2 teaspoon ground cumin
09 -
1/4 teaspoon ground paprika
→ Legumes & Broth
10 -
1 can (14 fluid ounces) white navy or cannellini beans
11 -
6 cups vegetable stock
→ Optional - Croutons
12 -
2 cups whole grain bread, cubed
13 -
1 tablespoon olive oil
14 -
1 teaspoon dried thyme
15 -
Pinch of salt and pepper
# Steps to Follow:
01 -
Preheat oven to 450°F. Toss cauliflower florets with 2 tablespoons olive oil, salt, pepper, cumin, and paprika. Spread evenly on a baking sheet and add the unpeeled garlic cloves. Roast for 15 minutes, flip cauliflower, then continue baking for 10 more minutes until tender and golden.
02 -
While roasting, heat 2 tablespoons olive oil in a large pot over medium heat. Sauté chopped onions until translucent, about 5 to 7 minutes.
03 -
Add beans, vegetable stock, fresh thyme sprigs, salt, and pepper to the pot. Bring to a simmer, then reduce heat to low and cook gently for 8 minutes. Turn off heat and keep warm until cauliflower is roasted.
04 -
Remove thyme sprigs from pot. Transfer roasted cauliflower and squeeze roasted garlic out of skins into the pot. Use an immersion blender to purée to preferred consistency or blend in batches using a standard blender, then return to pot.
05 -
Warm soup over low heat for 5 minutes. Taste and adjust seasoning with additional salt and pepper as desired.
06 -
Preheat oven to 400°F. Toss bread cubes with 1 tablespoon olive oil, dried thyme, salt, and pepper. Spread evenly on baking sheet and bake for 8 to 10 minutes until golden and crisp. Serve atop the soup or alongside toasted bread.
# Additional Tips:
01 -
Store refrigerated for up to 3 days. When reheating, add a splash of broth or water to loosen the consistency. For a creamier texture, stir in ½ cup shredded sharp cheddar cheese.