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Cauliflower White Bean Soup with Mustard Croutons Recipe

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4.1 from 14 reviews

This creamy and comforting Cauliflower White Bean Soup with Mustard Croutons is a flavorful blend of tender cauliflower, white beans, and aromatic herbs, pureed to a smooth perfection. Topped with crispy, tangy mustard-coated sourdough croutons, this soup serves as a hearty and satisfying meal perfect for chilly days.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Soup 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 to taste
  • Fresh thyme for serving

Croutons

  • 3 to 4 cups sourdough bread chunks
  • 3 tablespoons butter, melted
  • 2 tablespoons dijon mustard
  • Salt and pepper to taste

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the mustard croutons.
  2. Sauté Aromatics: Heat the olive oil in a large stock pot over medium heat. Add diced onions, minced garlic, a big pinch of salt and pepper, dried thyme, and dried rosemary. Cook until the onions soften and become translucent, about 5 minutes.
  3. Add Vegetables and Stock: Add the cauliflower florets and white beans to the pot, then pour in the vegetable or chicken stock. Season with another pinch of salt and pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it simmer for 15 to 20 minutes until the cauliflower is tender.
  4. Prepare Mustard Croutons: While the soup simmers, place sourdough bread chunks on a baking sheet. Whisk together the melted butter and dijon mustard, then drizzle this mixture over the bread cubes. Toss thoroughly to coat all pieces evenly. Sprinkle with salt and pepper to taste.
  5. Roast Croutons: Roast the mustard-coated bread cubes in the preheated oven for 10 to 12 minutes, or until golden brown and crispy.
  6. Blend Soup: Carefully transfer the soup mixture to a high-powered blender. Puree until completely smooth and creamy. Pour the soup back into the pot. Taste and adjust seasoning with additional salt and pepper if needed. Keep the soup warm over low heat until serving.
  7. Serve: Ladle the creamy cauliflower white bean soup into bowls. Garnish with fresh thyme sprigs and top with the crispy mustard croutons. Enjoy immediately for the best texture and flavor.

Notes

  • You can use either vegetable or chicken stock depending on your preference for a vegetarian or non-vegetarian option.
  • For a vegan version, substitute butter with vegan butter or olive oil and use vegetable stock.
  • High-powered blender is recommended to achieve a silky smooth soup texture.
  • The soup can be stored in the refrigerator for up to 3 days; reheat gently on the stove before serving.
  • Make sure croutons are cooled completely if storing separately to retain their crispness.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://iamstarved.com/cauliflower-white-bean-soup-with-mustard-croutons-recipe/