Creamy Roasted Cauliflower Soup – Dairy Free
Roasting the cauliflower gives this soup a nice depth of flavour and using white beans creates a luxurious thick soup that’s also extra nutritious. Perfect if you’re looking for a delicious vegan, vegetarian or lactose free recipe.
Also read: Top Tips for Making Soup, The Ultimate Chowder Recipe, Cauliflower Potato Curry
Benefits of Using Beans to Thicken Soup
Using white beans to thicken a soup, such as this roasted cauliflower soup, offers several benefits:
1. Creamy Texture Without Dairy
White beans, like cannellini or great northern beans, blend smoothly into soups, creating a velvety, creamy texture without the need for any type of dairy. This makes the soup suitable for those who are lactose-intolerant or looking to reduce dairy consumption.
2. Nutritional Boost
White beans are low in calories and rich in fibre, protein, and complex carbohydrates, which add nutritional value to the soup. They also provide essential minerals like iron, magnesium, and potassium.
3. Neutral Flavour
White beans have a mild taste that complements roasted cauliflower without overpowering its flavour. They seamlessly enhance the soup’s body while allowing the main ingredients to shine.
4. Plant-Based Option
For those following vegetarian or vegan diets, white beans are an excellent way to achieve a creamy consistency without using animal products.
5. Convenience
Canned or pre-cooked white beans are easy to use—simply rinse and blend them directly into the soup. They also store well in the pantry, making them a convenient thickening ingredient ready when you need them.
Recipe for Dairy Free Roasted Cauliflower Soup
Creamy Roasted Cauliflower Soup – Dairy Free
Ingredients
- 5 cups cauliflower 1 head (fresh or frozen)
- 5 cloves garlic keep in paper
- 3 sprigs fresh thyme or rosemary*
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 Tbsp oil divided
- 1 onion diced
- 5 cups soup stock vegetable or chicken
- 1 Tbsp lemon juice
- 1 cup white kidney beans or great northern or navy beans
- 1/4 tsp fresh ground nutmeg
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- In large mixing bowl, toss cauliflower, garlic cloves in paper, thyme or rosemary, salt, pepper and 2 Tbsp oil. Be sure garlic cloves are well coated with oil. Spread evenly in single layer on large baking sheet. Roast for 25-30 minutes or until cauliflower is golden brown and tender and garlic cloves are soft.
- Heat remaining oil in large pot and sweat onions until translucent and soft. Add roasted cauliflower and squeeze insides of roasted garlic into pot. Add soup stock and lemon juice. Simmer for 5-7 minutes.
- Add white beans and cook for another 5 minutes.
- Remove pot from heat and use an immersion blender to puree until smooth. Return to heat if needed.
- Taste and adjust seasoning as desired.
- Garnish with croutons, grated cheese, bacon or chopped parsley if desired.
Notes
Nutrition Facts (per serving)
Cook with the seasons, effortlessly! I’m Getty, a food educator and Professional Home Economist, helping you select, store, and serve seasonal ingredients in delicious, simple, everyday meals. Sign up for seasonal tips and recipes delivered straight to your inbox, and dive deeper with my books, guides, or YouTube content.
The true test of a good recipe is whether or not my wife would like me to prepare it a second time. This recipe easily passed the taste test as well as the wase of preparation. I look forward to a second serving of this delicious soup.