Make the creamiest Cauliflower White Bean Soup with a few simple ingredients like cannellini beans and tahini. Flavored with thyme and sage, this earthy soup is hearty and delicious!
An easy, hearty, healthy, soup!
This cauliflower white bean soup is ultra creamy from the secret ingredient: tahini.
Of course, this soup was always going to be creamy. When you blend white beans and cauliflower, you're definitely going to get a thick, luscious texture.
But let me tell you: the tahini is magic.
It adds a nutty sesame flavor. And it contributes to the thick, creaminess of the soup. Giving it that je ne sais quoi. Incredible!
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Why I love this Cauliflower White Bean Soup
- Dietary needs - this recipe is plant-based, oil-free, gluten-free, dairy-free, and sugar-free
- Really simple - just a few basic ingredients can turn into a nutritious and flavorful soup
- Makes a lot - what I love about soup! It always makes so much!
- Ultra creamy - because this soup is blended, you get all the creaminess from pureed beans and cauliflower
- Light yet filling - cannellini beans have some protein and fiber, to help keep you full, and cauliflower lightens up the dish, so it isn't too heavy
Ingredient Notes & Substitutions
- Yellow Onion: I prefer a yellow onion in this recipe but a red or white onion would be fine too
- Celery: I love starting a soup with celery, it gives an earthy and fresh flavor
- Garlic
- Thyme & Sage: I call for these spices because they are easy and flavorful, you can use fresh if you'd like, just double the amounts
- Salt & Pepper
- Cauliflower: fresh cauliflower is ideal. See instructions below for frozen cauliflower.
- Cannellini Beans: you can also use great northern beans.
- Vegetable Broth: I prefer the kitchen basics brand because it doesn't have any added sugars or preservatives
- Tahini: tahini adds a nutty flavor and helps make this soup ultra creamy. If you don't have tahini or don't like it, you can sub some almond butter or omit the nut butter entirely
- Lemon Juice: adding some acid to a soup like this helps to lighten up the flavor. You could also add a splash of vinegar or lime juice
- To serve: crusty bread, fresh thyme
How to make Creamy Cauliflower White Bean Soup
Step 1. Heat a large pot over medium heat. Add the onion and celery. Cook for 5-7 minutes, until the veggies start to soften. Use a splash of vegetable broth if they veggies start to stick.
Step 2. Add the garlic, thyme, sage, salt, and pepper. Cook until fragrant, about 1 minute.
Step 3. Stir in cauliflower, beans, broth, tahini, and lemon juice. Bring to a boil. Reduce heat to maintain a simmer, cover and cook until the cauliflower is very tender, 15 to 20 minutes.
Step 4. Use an immersion blender or transfer to a regular blender to puree until smooth.
Step 5. Serve with crusty bread and fresh herbs. Enjoy!
FAQ & Expert Tips
I recommend using a fresh cauliflower, but it is possible to make this soup with frozen cauliflower.
To make this soup with frozen cauliflower, replace the fresh head with 12oz frozen cauliflower.
Add the cauliflower in step 3 as noted and bring to a boil.
After the soup is boiling, there's no need to simmer to cook the cauliflower. Simply blend and serve as instructed.
Refrigerator: This soup can be stored in the fridge for up to a week.
Freezer: This soup is freezer friendly and freezes well for up to 2 - 3 months. To freeze, let cool completely and store in zip top bags or other freezer safe containers, leaving some extra room for expansion
You can reheat this soup on the stove over medium-low heat or in the microwave on the defrost setting. For both options, stir every 30-60 seconds until the soup is fully warm
Tips for the best Cauliflower Cannellini Bean Soup
- Choose your preferred texture. If you like a chunky soup, feel free to skip the blending entirely. Or blend the entire batch for a thick, smooth, and creamy soup.
- Add your favorite veggies. This is a great soup to add your favorite vegetables. Throw in any seasonal vegetables along with the cauliflower. Or just any extra veggies you have on hand. Frozen vegetables are great in this soup too!
- Play with the spices. If you like heat, throw in some red pepper flakes or cayenne. For more of a cheesy flavor add nutritional yeast.
- Stir in some whole beans. If you want, you can add a second can of beans for some texture.
What to serve with this soup
I recommend adding a sprinkle of black pepper and a garnish of fresh thyme.
This soup is a pretty complete meal by itself - with protein, carbohydrates, and vegetables. Feel free to serve with some bread or homemade crackers.
Recipe Prayer
Praise the Lord for this soup. Let it warm our bodies and souls. Amen.
More Creamy Soup Recipes
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📖 Recipe
Creamy Cauliflower White Bean Soup (with Cannellini Beans and Tahini)
Equipment
Ingredients
- 1 Medium Yellow Onion roughly chopped
- 2 Large Celery Sticks sliced
- 6 Cloves Garlic minced
- 1 Teaspoon Dried Thyme
- ½ Teaspoon Dried Sage
- ½ Teaspoon Kosher Salt
- ¼ Teaspoon Pepper
- 1 Large Head Cauliflower cut into florets
- 1 15- ounce Can Cannellini Beans drained & rinsed
- 4 Cups Vegetable Broth
- 3 Tablespoons Tahini
- 1 Tablespoon Fresh Lemon Juice
- To serve: crusty bread, fresh thyme
Instructions
- Heat a large pot over medium heat. Add the onion and celery. Cook for 5-7 minutes, until the veggies start to soften. Use a splash of vegetable broth if they veggies start to stick.
- Add the garlic, thyme, sage, salt, and pepper. Cook until fragrant, about 1 minute.
- Stir in cauliflower, beans, broth, tahini, and lemon juice. Bring to a boil. Reduce heat to maintain a simmer, cover and cook until the cauliflower is very tender, 15 to 20 minutes.
- Use an immersion blender or transfer to a regular blender to puree until smooth.
- Serve with crusty bread and fresh herbs. Enjoy!
Nutrition
Nutrition information is an estimate.
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