Tahini roasted cauliflower and creamy white beans come together in this comforting White Bean Cauliflower Soup bursting with flavor from fresh herbs, shallot and garlic. Topped with lemony pesto croutons. Vegan and delicious!
Creamy, cozy soups like this one are perfect for those chilly days when you need to feel warm inside and out. The tahini roasted cauliflower adds a toasty, tangy flavor to the soup and gives it a rich and elevated taste. The lemon in the pesto sauce adds a bright and citrusy flavor that contrasts nicely with the decadent soup.
The first time I enjoyed a spoonful of this soup was after a very long and stressful day. The complex flavors and rich and comforting nature of this dish made everything melt away. This is the perfect recipe for those days when your soul needs a bit of a pick-me-up. 🙂
Why This Recipe Works!
- A rich and filling vegan dinner. The thick texture of this soup paired with its rich flavor and the pesto croutons makes this recipe filling and satisfying for the whole family. No dairy and no coconut—it's quite surprising actually!
- Complex, decadent flavor. Tahini and za'atar roasted cauliflower is the key to this dish. Roasted vegetables instantly adds more flavor to soup, but with the tangy, nutty, and warm flavors of the marinade, this recipe really is a keeper!
- Freezer-friendly. Because this soup is pureed, it makes it so easy to freeze!
Ingredients
The tahini marinade is made with tahini for tanginess and nuttiness, olive oil for warmth, za'atar for a fragrant and toasty flavor, red pepper flakes for a bit of spicy kick, and salt and pepper.
The soup is made with tahini roasted cauliflower, olive oil to cook the aromatics, shallots for sweet and caramelized flavor, celery for fresh and aromatic flavor, carrot for sweetness, and garlic cloves for pungent, rich taste.
Vegetable broth is used to bring the soup together harmoniously, and white beans are added for creamy, smooth texture. Nutritional yeast adds a hint of cheesy flavor, while fresh herbs like parsley, thyme, and rosemary add complex layers of fragrance and seasonal essence. A splash of red wine vinegar adds a bright touch of acidity.
The pesto croutons are made with cubed sourdough, which is tossed with olive oil, salt, and pepper. The pesto sauce is drizzled over top, made with basil, pepitas, nutritional yeast, and lemon juice.
How to Make White Bean Cauliflower Soup
Preheat oven to 425F. While the oven is preheating, chop the vegetables. Remove the stem and leaves from the cauliflower and chop into florets. Dice the shallot, carrot, celery, and garlic. Whisk together the tahini marinade.
Toss the cauliflower florets in the tahini marinade and spread out onto a baking sheet. Roast for 20 minutes, stirring the pan halfway through cooking time.
Meanwhile, heat a tablespoon of oil in a large soup pot over medium heat. Once warm add the shallot and cook for 2 minutes. Then add the carrot, celery, garlic, salt, and pepper and stir well. Cook for 5 minutes. After 5 minutes add a splash of broth and stir. Turn the heat to low until the cauliflower is done roasting.
When the cauliflower is done, remove from the oven but leave it on at 425F, add to the soup, along with the remaining broth, beans, nutritional yeast, and herbs. Simmer for 15-20 minutes uncovered.
When the soup is done simmering, turn off the heat, remove the herbs, and transfer the soup with a ladle to the blender. Place a kitchen towel over the lid of the blender and blend on high until smooth all the way through. Transfer back to the soup pot and stir in the red wine vinegar. Serve immediately with the croutons and minced parsley for garnish.
How to Make Pesto Croutons
While the soup is simmering, go ahead and get started on the croutons. Cube the sourdough and toss with olive oil, salt, and pepper. Add everything from the basil to the salt and pepper to a high speed blender to prepare the pesto. Drizzle the pesto over top of the bread. Bake in the oven for 10 minutes.
Chef Tips
- Double the cauliflower: As you'll come to find out, cauliflower gets quite a bit smaller when roasted. If you wish to serve the soup with roasted cauliflower as a garnish on top, I recommend roasted two heads of cauliflower and using half of the cauliflower in the soup and the other half as a garnish.
- Make large croutons: When it comes to soup, large croutons result in the best texture! You don't want them too crunchy or small to where they sink into your soup. 😉
- Use leftover pesto for garnish: A drizzle of pesto makes a lovely garnish if you have some leftover from the croutons.
Frequently Asked Questions
What type of white beans should I use?
I love using two different kinds. Here I used Navy beans and Great Northern beans, though Cannellini beans would work wonderfully too!
Is this soup gluten-free?
If you leave out the croutons this soup is gluten-free. You can garnish with roasted cauliflower instead, or roasted chickpeas would make a delicious alternative to croutons.
What to Serve with this Soup
If you wish to pair with a salad, this Kale Pomegranate Salad would pair perfectly! The mustard vinaigrette would go well with the tangy, rich flavor of the soup.
A vegetable side like my Harissa Roasted Carrots would be a great way to add a bit of contrast to the table, both in flavor and color!
In lieu of the pesto croutons, you could serve this soup with Sourdough Garlic Bread!
Storage & Reheating
Let the soup cool completely before storing. You can store the soup in the refrigerator in an airtight container for up to 3 days. Or store in the freezer for one month. I prefer to reheat my soup in a pot on the stove, but the microwave works fine too!
More Comforting Soup Recipes
- Tuscan White Bean Soup
- Thai Butternut Squash Soup
- Lentil and Bean Chili
- French Lentil Soup with Mushrooms
📖 Recipe
White Bean Cauliflower Soup with Pesto Croutons
Equipment
- High speed blender
Ingredients
Tahini Marinade
- 1 tablespoon tahini
- 1 tablespoon olive oil extra virgin
- 1 teaspoon za'atar or cumin
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly ground
White Bean Cauliflower Soup
- 1 cauliflower head
- 1 tablespoon olive oil extra virgin
- 3 shallots
- 2 celery stalks
- 1 carrot
- 6 garlic cloves
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly ground
- 4 cups vegetable broth
- 2 15oz cans white beans Navy, Great Northern, Cannellini
- 1 tablespoon nutritional yeast
- 2 parsley sprigs plus extra for garnish
- 2 thyme sprigs
- 2 rosemary sprigs
- 1 tablespoon red wine vinegar
Pesto Croutons
- 8 ounces sourdough or other rustic bread
- 1-2 tablespoons olive oil extra virgin, enough to evenly coat the bread
- Pinch of salt and pepper enough to season the bread
- 1 cup fresh basil
- 6 tablespoons olive oil extra virgin
- 2 tablespoons pepitas
- 1 tablespoon nutritional yeast
- 1 lemon juiced
- Additional salt and pepper a generous pinch of each
Instructions
- Preheat oven to 425F. While the oven is preheating, chop the vegetables. Remove the stem and leaves from the cauliflower and chop into florets. Dice the shallot, carrot, celery, and garlic. Whisk together the tahini marinade.
- Toss the cauliflower florets in the tahini marinade and spread out onto a baking sheet. Roast for 20 minutes, stirring the pan halfway through cooking time.
- Meanwhile, heat a tablespoon of oil in a large soup pot over medium heat. Once warm add the shallot and cook for 2 minutes. Then add the carrot, celery, garlic, salt, and pepper and stir well. Cook for 5 minutes. After 5 minutes add a splash of broth and stir. Turn the heat to low until the cauliflower is done roasting.
- When the cauliflower is done, remove from the oven but leave it on at 425F, add to the soup, along with the remaining broth, beans, nutritional yeast, and herbs. Simmer for 15-20 minutes uncovered.
- While the soup is simmering, go ahead and get started on the croutons. Cube the sourdough and toss with olive oil, salt, and pepper. Add everything from the basil to the salt and pepper to a high speed blender to prepare the pesto. Drizzle the pesto over top of the bread. Bake in the oven for 10 minutes.
- Rinse out the blender, and when the soup is done simmering, turn off the heat, remove the herbs, and transfer the soup with a ladle to the blender. Place a kitchen towel over the lid of the blender and blend on high until smooth all the way through. Transfer back to the soup pot and stir in the red wine vinegar. Serve immediately with the croutons and minced parsley for garnish.
