I created a Vegan Creamy Cauliflower Soup where blended white beans give a silky body and the combination of cauliflower, carrots, celery and onion builds a layered savory flavor that begs a closer look.
I never thought cauliflower could surprise me but this Creamy Cauliflower White Bean Soup does. I use cauliflower and cannellini beans to give it a silky heft, and the flavor is kind of sly, like it’s hiding something clever.
It’s one of those Creamy Cauliflower Soup Recipes that looks simple on paper yet keeps you guessing, and it sits neatly among my favorite Blended Soup Recipes. I won’t say exactly what I swap in, but small choices turn ordinary into memorable.
Try it when you want to impress without a lot of fuss, you may be glad you did.
Ingredients
- Cauliflower: creamy base, high in fiber and vitamin C, it’s mild nutty flavor, low calorie
- Cannellini beans: add protein and fiber, make it velvety, subtle earthy sweetness
- Olive oil: brings fat for richness, helps flavors bloom, slightly fruity note
- Garlic: pungent depth, antioxidant benefits, can be sharp if not cooked long enough
- Carrots: add sweetness, vitamin A and fiber, they mellow when simmered
- Lemon juice: brightens flavors, adds gentle acidity, a little goes a long way
- Thyme: earthy herbal note, subtle, blends well with beans and cauliflower
Ingredient Quantities
- 1 medium head cauliflower (about 1 1/2 lb) cut into florets
- 1 can (15 oz) cannellini or great northern beans, drained and rinsed
- 1 tbsp olive oil
- 1 medium yellow onion, chopped
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 4 cups vegetable broth or chicken broth
- 1 tsp dried thyme
- 1 bay leaf (optional)
- 1/2 tsp kosher salt, plus more to taste
- 1/4 to 1/2 tsp black pepper
- 1 tbsp lemon juice (optional, to brighten)
- Fresh parsley or chives for garnish (optional)
How to Make this
1. Prep everything: cut 1 medium head cauliflower into florets, drain and rinse 1 can cannellini beans, chop 1 medium yellow onion, peel and slice 2 carrots, slice 2 celery stalks and mince 3 garlic cloves. Measure out 4 cups broth, 1 tsp dried thyme, 1/2 tsp kosher salt, 1/4 to 1/2 tsp black pepper, 1 tbsp olive oil and optional bay leaf, 1 tbsp lemon juice and herbs for garnish.
2. Heat 1 tbsp olive oil in a large pot over medium heat. Add the chopped onion, carrots and celery and a pinch of salt. Cook, stirring now and then, until the veggies have softened and the onion is translucent about 6 to 8 minutes.
3. Add the minced garlic and 1 tsp dried thyme, stir and cook 30 to 60 seconds until fragrant. Don’t let the garlic burn.
4. Add the cauliflower florets, the drained beans, 4 cups broth and the bay leaf if using. Turn heat up to bring to a gentle simmer, scraping any browned bits off the bottom with your spoon.
5. Lower the heat and simmer until the cauliflower is very tender, about 12 to 15 minutes. The beans are already cooked so you just want everything melding together.
6. Remove and discard the bay leaf. Use an immersion blender to puree the soup right in the pot until smooth or leave a little texture if you like. If using a countertop blender, cool slightly and blend in batches filling each jar no more than two thirds full and venting the lid to avoid splatters.
7. Check consistency and adjust: if it’s too thick add a splash more broth, too thin simmer a few minutes to reduce. Taste and add the remaining 1/2 tsp kosher salt as needed and 1/4 to 1/2 tsp black pepper.
8. Stir in 1 tbsp lemon juice if you want a brighter flavor, reheat gently for a minute, then turn off the heat.
9. Serve hot garnished with chopped fresh parsley or chives, a grind of black pepper and if you like a few reserved cauliflower florets or whole beans for texture.
Equipment Needed
1. Large pot (6 to 8 qt) for sautéing and simmering
2. Chef’s knife and cutting board, try not to use a dull one
3. Measuring cups and measuring spoons
4. Wooden spoon or silicone spatula for stirring
5. Can opener and a small colander or sieve to drain the beans
6. Immersion blender or a countertop blender (vent lid and blend in batches)
7. Heatproof ladle for serving and transferring to blender jars
8. Citrus juicer or small spoon for the lemon juice and a small bowl for garnishes
FAQ
Creamy Cauliflower White Bean Soup Recipe Substitutions and Variations
- Cauliflower: swap for broccoli florets for a similar bite, or for peeled diced potato if you want extra creamy body when blended.
- Cannellini / great northern beans: use navy beans or butter beans, or chickpeas for a slightly nuttier flavor, they all thicken the soup well.
- Vegetable or chicken broth: use water plus bouillon, mushroom stock, or a mild miso dissolved in water for extra umami.
- Lemon juice: use a splash of white wine vinegar or apple cider vinegar, or stir in a spoon of plain yogurt to brighten the bowl.
Pro Tips
1. Roast about half the cauliflower before you cook it, it gives a nutty, caramelized flavor that the soup wont get from boiling alone and save a few florets to toss on top for texture.
2. Don’t rush the veggie base, cook the onion, carrot and celery until they start to brown a little, thats where most of the depth comes from, and when you scrape the pot you get extra flavor into the broth.
3. For extra creaminess, puree some of the beans with a little broth first then mix that back in, blend the rest with an immersion blender and keep a few whole beans and florets for bite, also be careful when using a countertop blender with hot liquid, vent the lid and blend in batches.
4. Finish smart: add the lemon at the end to brighten, adjust salt at the very last minute, and finish with a drizzle of good olive oil or a small knob of butter plus fresh herbs, the contrast makes the soup feel richer and fresher.
Creamy Cauliflower White Bean Soup Recipe
I created a Vegan Creamy Cauliflower Soup where blended white beans give a silky body and the combination of cauliflower, carrots, celery and onion builds a layered savory flavor that begs a closer look.
4
servings
197
kcal
Equipment: 1. Large pot (6 to 8 qt) for sautéing and simmering
2. Chef’s knife and cutting board, try not to use a dull one
3. Measuring cups and measuring spoons
4. Wooden spoon or silicone spatula for stirring
5. Can opener and a small colander or sieve to drain the beans
6. Immersion blender or a countertop blender (vent lid and blend in batches)
7. Heatproof ladle for serving and transferring to blender jars
8. Citrus juicer or small spoon for the lemon juice and a small bowl for garnishes
Ingredients
1 medium head cauliflower (about 1 1/2 lb) cut into florets
1 can (15 oz) cannellini or great northern beans, drained and rinsed
1 tbsp olive oil
1 medium yellow onion, chopped
2 medium carrots, peeled and sliced
2 celery stalks, sliced
3 garlic cloves, minced
4 cups vegetable broth or chicken broth
1 tsp dried thyme
1 bay leaf (optional)
1/2 tsp kosher salt, plus more to taste
1/4 to 1/2 tsp black pepper
1 tbsp lemon juice (optional, to brighten)
Fresh parsley or chives for garnish (optional)
Directions
- Prep everything: cut 1 medium head cauliflower into florets, drain and rinse 1 can cannellini beans, chop 1 medium yellow onion, peel and slice 2 carrots, slice 2 celery stalks and mince 3 garlic cloves. Measure out 4 cups broth, 1 tsp dried thyme, 1/2 tsp kosher salt, 1/4 to 1/2 tsp black pepper, 1 tbsp olive oil and optional bay leaf, 1 tbsp lemon juice and herbs for garnish.
- Heat 1 tbsp olive oil in a large pot over medium heat. Add the chopped onion, carrots and celery and a pinch of salt. Cook, stirring now and then, until the veggies have softened and the onion is translucent about 6 to 8 minutes.
- Add the minced garlic and 1 tsp dried thyme, stir and cook 30 to 60 seconds until fragrant. Don’t let the garlic burn.
- Add the cauliflower florets, the drained beans, 4 cups broth and the bay leaf if using. Turn heat up to bring to a gentle simmer, scraping any browned bits off the bottom with your spoon.
- Lower the heat and simmer until the cauliflower is very tender, about 12 to 15 minutes. The beans are already cooked so you just want everything melding together.
- Remove and discard the bay leaf. Use an immersion blender to puree the soup right in the pot until smooth or leave a little texture if you like. If using a countertop blender, cool slightly and blend in batches filling each jar no more than two thirds full and venting the lid to avoid splatters.
- Check consistency and adjust: if it’s too thick add a splash more broth, too thin simmer a few minutes to reduce. Taste and add the remaining 1/2 tsp kosher salt as needed and 1/4 to 1/2 tsp black pepper.
- Stir in 1 tbsp lemon juice if you want a brighter flavor, reheat gently for a minute, then turn off the heat.
- Serve hot garnished with chopped fresh parsley or chives, a grind of black pepper and if you like a few reserved cauliflower florets or whole beans for texture.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 557g
- Total number of serves: 4
- Calories: 197kcal
- Fat: 4.5g
- Saturated Fat: 0.6g
- Trans Fat: 0g
- Polyunsaturated: 0.5g
- Monounsaturated: 3g
- Cholesterol: 0mg
- Sodium: 950mg
- Potassium: 867mg
- Carbohydrates: 30g
- Fiber: 9g
- Sugar: 7.9g
- Protein: 8.6g
- Vitamin A: 850IU
- Vitamin C: 89mg
- Calcium: 115mg
- Iron: 2.4mg
