Cauliflower White Bean Soup with Mustard Croutons
User Reviews
5
Cauliflower White Bean Soup with Mustard Croutons
Description
This recipe begins by sweating diced sweet onion and minced garlic with dried thyme and rosemary in olive oil, creating a fragrant base. Cauliflower florets and drained white beans are added along with vegetable or chicken stock. The soup simmers until the cauliflower is tender, allowing the flavors to meld.
While simmering, sourdough bread chunks are coated with a mixture of melted butter and Dijon mustard, then roasted until golden and crisp. These croutons provide a textured topping with a sharp mustard bite that complements the creamy soup.
After cooking, the soup mixture is blended until completely smooth, retaining a velvety consistency. It is then seasoned to taste with salt and pepper and kept warm until serving. A garnish of fresh thyme adds an herbal brightness.
This soup pairs well as a starter or light meal. The mustard croutons offer a flavorful crunch that balances the mild, creamy cauliflower and bean base. The recipe reflects a thoughtful combination of textures and herbaceous flavors, suitable for cooler days or simple family dinners.
Ingredients
- 1 tablespoon olive oil
- 1 onion diced, sweet
- 4 garlic minced, cloves
- ½ teaspoon thyme dried
- ½ teaspoon rosemary dried
- 5 to 6 cups cauliflower florets
- 1 (15 ounce) White beans drained and rinsed, canned
- 4 cups vegetable stock or chicken stock
- salt kosher salt
- black pepper kosher salt
- thyme for serving, fresh
dijon croutons
- 3 to 4 cups sourdough bread chunks
- 3 tablespoons butter melted
- 2 tablespoons Dijon mustard
Instructions
- Preheat the oven to 400 degrees F.
- Heat the oil in a large stock pot over medium heat. Add the onions and garlic with a big pinch of salt and pepper. Add in the thyme and rosemary too. Cook until the onions soften, about 5 minutes. Add in the cauliflower and beans, along with the stock. Add another pinch of salt and pepper. Bring the mixture to a boil then reduce it to a simmer. Cover and simmer for 15 to 20 minutes, until the cauliflower is tender.
- While the soup is simmering, make the croutons. Place the bread cubes on a baking sheet. Whisk together the melted butter and mustard. Drizzle over the bread, then toss very well until all the pieces are coated. Sprinkle with salt and pepper.
- Roast for 10 to 12 minutes, until golden and toasty.
- Carefully transfer the soup mixture to a high-powered blender. Puree until completely smooth, then pour the mixture back into the pot. Taste and season with more salt and pepper as needed. Keep over low heat until serving.
- Serve the soup with fresh thyme and the mustard croutons!
Notes
- The mustard croutons can be made ahead and stored in an airtight container for crispness.
- Use vegetable stock to keep the soup vegetarian, or chicken stock for a richer flavor.
- Adjust seasoning after blending to taste, as blending can mute some flavors.
User Reviews
Overall Rating
5
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