Cauliflower White Bean Soup with Mustardy Croutons.
This cauliflower white bean soup is thickened with cannellini beans and pureed until velvety smooth and soft. Topped with buttery dijon croutons for the ultimate golden crunch. This is so delicious!
This soup might just be in my top five dream combos.
Creamy cauliflower and beans. Mustardy, crunchy croutons. The ideal textured crunch along with a smooth, velvety soup. I crave things like this all the time and love when I find a unique way to make them!
I make cauliflower soup often, and I make it a few different ways. First, my cauliflower chowder is the chunky version. It’s perfect. My original creamy cauliflower soup was discovered after a dinner we had downtown over a decade ago.
And I’ve even combined cauliflower with potatoes to make a creamy cauli-potato soup. Maybe we can call it caulito?
Potato soup was one of my favorites growing up so it came as no surprise to me when I fell in love with cauliflower soup. It’s equally – if not more – silky and creamy and melt-in-your-mouth soft.
I love how creamy it is on its own.
Many times when I’ve shared other soup recipes, I’ve seen you guys in the comments talking about thickening the soup with beans. Bean soup is another dish I can get behind, so that’s always sounded wonderful to me.
It wasn’t until I pureed the beans WITH the cauliflower that I realized just how incredible it truly is!
This combination was meant to be together. Tender cauliflower. Soft cannellini beans that have a buttery, soft inside and blend into a whipped texture. The end result is absolutely perfect and I can’t say it enough: you have to try it!
Now, pureed cauliflower and pureed white beans don’t have tons of flavor on their own, so that’s where the aromatics and stock and toppings come in. I like to add lots of garlic, a really flavorful and hearty vegetable or chicken stock and some herbs.
While the soup simmers, I make these delicious croutons. They are truly incredible and I love them on salad too. As a self-proclaimed mustard freak, the thought of melting butter and mustard together, drizzling the mixture over chunks of bread and roasting those chunks until golden and crisp? Well.
It’s a straight up dream.
Seriously, these croutons are the best I have ever made. They are coated with a tangy dijon hint while still being extra buttery. It’s like I was destined to discover these during soup season. And it should be said that these can go on any cauliflower soup! Or any soup, of course. If the beans aren’t your thing, make the original version and throw the croutons on top.
This is such a wonderful base soup. You can add drizzles of oils, toppings like chili crunch, crispy chickpeas (double the beans!), even bacon. But at the same time, it’s wonderful on its own. Very satisfying and filling – and an excellent leftover lunch!
Cauliflower White Bean Soup
Cauliflower White Bean Soup with Mustard Croutons
- 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!
Cozy lovers unite.