Name: Cauliflower & White Bean Soup with Herb Croutons
Total time: 45 min
Ingredients: 4 tablespoons extra-virgin olive oil, divided; 1 medium onion, chopped; 2 cloves garlic, minced; 2 teaspoons minced fresh sage, divided; 2 teaspoons minced fresh thyme, divided, plus more for garnish; 6 cups cauliflower florets (1 medium head); 4 cups low-sodium vegetable or no-chicken broth; 1 15-ounce can no-salt-added white beans, rinsed; .5 teaspoon ground pepper; .25 teaspoon salt; 2 slices whole-wheat sandwich bread (3 ounces), cut into 1/2-inch cubes

Cauliflower & White Bean Soup with Herb Croutons

4.0

(2)

2 Reviews

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

Adam Dolge

Published on October 7, 2020

Cauliflower & White Bean Soup with Herb Croutons

Active Time:

25 mins

Total Time:

45 mins

Servings:

Nutrition Profile:

Dairy-Free Egg Free High Fiber Low-Calorie Nut-Free Soy-Free Vegetarian Vegan

Jump to Nutrition Facts

Ingredients

4 tablespoons extra-virgin olive oil, divided
1 medium onion, chopped
2 cloves garlic, minced
2 teaspoons minced fresh sage, divided
2 teaspoons minced fresh thyme, divided, plus more for garnish
6 cups cauliflower florets (1 medium head)
4 cups low-sodium vegetable or no-chicken broth
1 15-ounce can no-salt-added white beans, rinsed
½ teaspoon ground pepper
¼ teaspoon salt
2 slices whole-wheat sandwich bread (3 ounces), cut into 1/2-inch cubes

Directions

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.

Tips

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

Nutrition Facts (per serving)

315	Calories
16g	Fat
35g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 3/4 cups soup & 1/3 cup croutons
Calories 315
% Daily Value *
Total Carbohydrate 35g	13%
Dietary Fiber 10g	36%
Total Sugars 7g
Protein 10g	20%
Total Fat 16g	21%
Saturated Fat 2g	10%
Vitamin A 29IU	1%
Sodium 432mg	19%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.