This cauliflower white bean soup is thickened with cannellini beans and pureed until velvety smooth. Finished with buttery Dijon croutons for a golden, crunchy contrast — absolutely delicious.
This might be one of my favorite flavor and texture combinations.
Silky cauliflower and creamy white beans paired with tangy, crunchy croutons make the perfect balance of smooth and crisp. I reach for dishes like this all the time and love finding new ways to combine simple ingredients.
I make cauliflower soup a lot and in several ways. For a chunkier option, my cauliflower chowder is hearty and satisfying. My older creamy cauliflower soup is a classic, and I’ve even blended cauliflower with potatoes for a hybrid cauli-potato soup.
Growing up I loved potato soup, so it’s no surprise I also adore cauliflower versions. Cauliflower becomes lusciously soft and produces a silky mouthfeel that feels indulgent while still being light.
On its own, the soup is wonderfully creamy.
I often see readers suggest thickening soups with beans, and it’s an idea I love. Combining pureed beans with the cauliflower creates an especially rich, velvety texture that’s both filling and smooth.
When I pureed the beans with the cauliflower, the result was outstanding.
Cauliflower’s delicate flavor and tender texture pair perfectly with cannellini beans, which blend into a buttery, whipped consistency. The final soup is comforting, substantial, and silky — you really should try it.
Because pureed cauliflower and beans are mild on their own, aromatics and stock are essential. A generous amount of garlic, a flavorful vegetable or chicken stock, and herbs build the depth of flavor.
While the soup simmers, I make the croutons. They’re incredible on salad as well. I’m a mustard fan, so melting butter with Dijon, tossing that over bread cubes, and roasting until crisp sounded irresistible — and it is.
A total dream.
These croutons are some of the best I’ve made: tangy Dijon with rich butter, roasted until perfectly golden. They elevate any cauliflower soup — and they’re great on other soups and salads too. If you’d rather skip the beans, use the original creamy cauliflower base and add these croutons on top.
This soup is a flexible base: finish it with a drizzle of herb oil, chili crunch, crispy chickpeas, or even bacon. It’s also delicious plain — very satisfying, filling, and excellent as leftovers for lunch.
Cauliflower White Bean Soup
Cauliflower White Bean Soup with Mustard Croutons
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Ingredients
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 4 garlic cloves, minced
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 5 to 6 cups cauliflower florets
- 1 (15 ounce) can white beans, drained and rinsed
- 4 cups vegetable or chicken stock
- kosher salt and pepper
- fresh thyme, for serving
dijon croutons
- 3 to 4 cups sourdough bread chunks
- 3 tablespoons butter, melted
- 2 tablespoons Dijon mustard
Instructions
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Preheat the oven to 400°F.
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Heat the oil in a large stockpot over medium heat. Add the diced onion and garlic with a big pinch of salt and pepper. Stir in the dried thyme and rosemary. Cook until the onion softens, about 5 minutes. Add the cauliflower and drained white beans, then pour in the stock. Season with another pinch of salt and pepper. Bring to a boil, then reduce to a simmer. Cover and simmer 15 to 20 minutes, until the cauliflower is very tender.
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While the soup simmers, make the croutons. Spread the bread cubes on a baking sheet. Whisk together the melted butter and Dijon mustard. Drizzle over the bread and toss until the pieces are evenly coated. Season with salt and pepper.
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Roast the croutons for 10 to 12 minutes, until golden and crisp.
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Carefully transfer the soup to a high-powered blender and puree until completely smooth. Return the soup to the pot, taste, and adjust seasoning with salt and pepper. Keep warm over low heat until serving.
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Serve the soup topped with fresh thyme and the Dijon croutons.
Notes
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