Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Pureed cauliflower lends a creamy, silky texture to this vegetarian white bean soup without using a drop of dairy.

EatingWell Magazine, November 2020


Recipe Summary

25 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F.

  • Heat 2 tablespoons oil in a large pot over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Add garlic and 1 teaspoon each sage and thyme; cook until fragrant, about 1 minute. Stir in cauliflower, broth, beans, pepper and salt. Bring to a boil. Reduce heat to maintain a simmer, cover and cook until the cauliflower is very tender, 15 to 20 minutes.

  • Meanwhile, spread bread on a rimmed baking sheet and bake until golden brown, about 10 minutes. Transfer to a medium bowl and toss with 1 tablespoon oil and the remaining 1 teaspoon each sage and thyme.

  • Puree the soup using an immersion blender (or in batches in a regular blender) until smooth. (Use caution when blending hot liquids.) Serve the soup with the croutons and drizzled with the remaining 1 tablespoon oil and sprinkled with more thyme, if desired.


To make ahead: Refrigerate soup for up to 3 days.

Nutrition Facts

1 3/4 cups soup & 1/3 cup croutons
315 calories; fat 16g; sodium 432mg; carbohydrates 35g; dietary fiber 10g; protein 10g; sugars 7g; niacin equivalents 1.5mg; saturated fat 2g; vitamin a iu 28.9IU.