Roasted Cauliflower Soup

It’s soup season!

I love soup during the fall and winter seasons and starting off this season with a Roasted Cauliflower Soup is definitely the way to go.

I roast cauliflower a lot to go with my weeknight dinner’s, so I thought how delicious that roasted cauliflower flavour would be in a soup!

The secret addition to this soup is white navy beans which give the soup a wonderful creaminess without the addition of any dairy (for my dairy-free friends!)

And to top this soup off, the thyme-croutons are sure to please, adding the perfect savoury topping.

I recommend getting cozy and making this soup on a cool evening when you’re in the mood for something soothing.

Total Time: 50 minutes
Equipment: large pot; baking sheet; blender
Servings: 4-6

Ingredients:

1 head cauliflower, cut into small florets
3 cloves garlic
1 tbsp olive oil
1/2 tsp kosher salt
1/4 tsp pepper
1/2 tsp cumin
1/4 tsp paprika
1 small yellow onion, chopped
2 tbsp olive oil
398ml can white navy beans (or cannellini beans) – drained and rinsed
6 cups vegetable stock
2 sprigs thyme
pinch salt and pepper

Croutons:

2 cups whole grain ciabatta or baguette, cut into squares
1 tbsp olive oil
1 tbsp fresh thyme
pinch salt and pepper

Instructions:

Pre-heat your oven to 450F. Mix your cauliflower florets with the olive oil, salt, pepper, cumin and paprika and then spread out onto a baking sheet.  Then add your three garlic cloves, still in their peels onto the baking sheet.

Bake the cauliflower in the oven for 15 minutes, take out and flip the cauliflower, then put back in the oven for 10 more minutes.

While the cauliflower is roasting, turn your large pot to medium heat and add in 2 tbsp olive oil. Then add in your chopped onions, sautéing until translucent, about 5-7 minutes.

Add in your beans, broth, sprigs of thyme and a pinch of salt and pepper and bring to a simmer. Once simmering, set to low and let simmer 8 more minutes.  Then turn the heat off until your cauliflower is done roasting.

Once the cauliflower is done roasting, remove the thyme sprigs from the pot. Then, add the cauliflower to the pot and squeeze the roasted garlic out of their shells into the pot.

Using a hand-blender, blend until your desired consistency in the pot (or if you’re using a regular blender, blend in batches and then return all of the soup to the pot).

Heat the soup over low heat for about 5 minutes and then taste, adjusting seasoning further to your liking.

Once your soup is finished you can make the croutons. Pre-heat your oven to 400F and slice your multigrain bread into small squares to measure 2 cups of bread. In a bowl mix the bread with 1 tbsp olive oil, 1 tbsp fresh thyme and pinches of salt and pepper. Spread out the bread on a baking sheet and bake for 10 minutes.

Then top your delicious soup with your savoury croutons for a wonderfully cozy meal!

And if you’re looking to pair your soup with a personal fav of mine, grilled cheese, check out my Kale-Mushroom Grilled Cheese OR Grilled Cheese with Pickles and Red Onions.

Until the next cooking adventure,
Jess