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Camille Styles

From Camille's Kitchen

Roasted Cauliflower & White Bean Soup with Rosemary

October 27th, 2016

It’s officially soup season! Okay, admittedly it’s been soup season at our house since the minute the temperatures dipped below 75 degrees in Austin, but I’m still really excited about it. How do I love this soup? Let me count the ways. First, it’s loaded with white beans and hearty vegetables that make it quite possibly the most satisfying plant-based dinner I can think of. Next (and I never thought I’d be one of those moms that “hid” vegetables in things), Henry doesn’t recognize the mostly blended cauliflower as a veggie, so he’ll eat it by the bowlful. And finally, the act of throwing all these ingredients into a big pot and then letting them cook down low and slow is bizarrely therapeutic for me at the end of a long workday. Now that you’re sold, keep scrolling for the recipe…

*photos by kate zimmerman

Roasted Cauliflower & White Bean Soup with Rosemary

Roasted Cauliflower & White Bean Soup with Rosemary

Serves 6

Ingredients

  • 1 whole head garlic
  • 1 tablespoon extra-virgin olive oil
  • 1 fennel bulb, cored and sliced (stalks and fronds reserved for another use or discarded)
  • 1 onion, thinly sliced
  • 1 small head cauliflower, chopped
  • 1 tablespoon chopped rosemary, plus more for garnish
  • pinch of red pepper flakes
  • 2 teaspoons kosher salt
  • 2 cans cannellini beans, rinsed and drained
  • 1 quart Imagine Organic Free Range Chicken Broth
  • for garnish: olive oil, chopped rosemary, grated parmesan and homemade croutons

Instructions

  1. First, roast the garlic. Preheat oven to 450, then cut off just a sliver of the top of the head of garlic to expose the cloves. Wrap in foil and roast for 40 minutes or so, until the cloves feel soft when pressed.
  2. Meanwhile, heat the olive oil in a large pot, then add fennel, onion, cauliflower, rosemary, red pepper flakes, and kosher salt. Heat over medium low for 30 minutes, stirring occasionally.
  3. Add cannellini beans and chicken broth. Bring to a boil then lower heat and simmer for 30 more minutes.
  4. Ladle half of soup into a blender, and squeeze roasted garlic cloves out of skins into the blender along with it. Roughly purée on a low setting, then return to soup pot. Stir to combine well and rewarm it all, then ladle into soup bowls.
  5. Serve, topped with a drizzle of olive oil, a sprinkle of rosemary, tons of grated parmesan and croutons. Eat!

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9 Comments under :: Roasted Cauliflower & White Bean Soup with Rosemary
  1. Yum! There isn’t anything much better than soup on a chilly day, and this looks incredible! Can’t wait to try it, especially with the rosemary. Also, your ladle is gorgeous!

    xx
    Nicole | http://www.bynicolegeorge.com

  2. Thanks for sharing 🙂

  3. This looks so good! I love cauliflower soup and haven’t had it in so long! I can’t wait to give this recipe a try!

    Caitlin
    http://www.wandererandwolf.com

  4. That looks insanely delicious!

  5. Jillian Greenberg says:

    Where is that beautiful ladle from? I must have it!!

  6. Rebecca says:

    Made this for dinner tonight…SO good! I used an immersion blender to puree the cauliflower and it worked great, no transferring between pot and blender and back. Great flavor from simple healthy ingredients!

  7. I’ve been on the hunt for a white bean soup! Thank you!

  8. Barb says:

    My new favorite soup! So easy and SO delicious! I also used an immersion stick blender! Easy peasy! Thank you!

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