Community recipe
Roasted Cauliflower & White Bean Soup with Cheddar Toasts
Roasted cauliflower and creamy white beans make this cozy soup satisfyingly hearty, while a squeeze of lemon keeps it bright. Serve each bowl with a crisp, gooey cheddar toast for an easy supper with a little extra crunch.
- Serves
- 4
- Prep
- 18 min
- Cook
- 47 min
- Difficulty
- easy
Get ready
Ingredients
- 900 g cauliflowers, cut into florets
- 2 tbsp olive oils
- 0.75 tsp kosher salt
- 0.25 tsp black pepper
- 1 yellow onion, peeled and finely chopped
- 3 garlic cloves, peeled and minced
- 2 tbsp unsalted butter
- 1 tsp dried thyme
- 1 l vegetable broth, low-sodium
- 425 g cannellini beans, canned; drained and rinsed
- 120 ml heavy creams
- 100 g sharp cheddar, grated; reserve 50 g for the toasts
- 1 tbsp lemon juice, freshly squeezed
- 4 slices sturdy bread
Make it
Instructions
- 01
Roast the cauliflower
Heat the oven to 425°F (220°C). Set a rimmed baking sheet nearby. Wash, dry, and cut the florets into roughly 1½-inch pieces. Toss them on the sheet with 900 g cauliflower, 2 tbsp olive oil, ¾ tsp kosher salt, and ¼ tsp black pepper; spread in a single layer. Roast for 25 minutes, turning once halfway, until tender and deeply golden at the edges. Reserve the remaining ¼ tsp kosher salt and ¼ tsp black pepper for the soup. | Why: Browning builds a sweet, savory base for the soup.
- 02
Soften the aromatics
While the cauliflower roasts, peel and finely chop 1 medium yellow onion and peel and mince 3 garlic cloves. Melt 2 tbsp unsalted butter in a large heavy pot over medium heat. Add the onion and cook for 5–6 minutes, stirring often, until soft and translucent but not browned. Stir in the garlic and 1 tsp dried thyme for 30 seconds, just until fragrant. | Why: Gentle cooking softens the aromatics without letting the garlic turn bitter.
- 03
Simmer the soup base
Pour 1 l low-sodium vegetable broth into the pot and stir, scraping up any browned bits. Open, drain, and rinse 425 g canned cannellini beans, then add them. Bring to a gentle boil over medium-high heat, then reduce to medium-low and simmer uncovered for 10 minutes. When the roasted cauliflower is ready, add it to the pot. During the simmer, heat the broiler to high and set an oven rack about 6 inches below the element. | Why: The beans add body, and simmering lets the roasted flavors mingle.
- 04
Blend and season
Remove the pot from the heat. Use an immersion blender to puree until smooth, keeping the blade submerged to prevent splashes. Stir in 120 ml heavy cream, 100 g sharp cheddar, and 1 tbsp lemon juice until the cheddar melts. Add the reserved salt and pepper, taste, and adjust the seasoning with a little more salt or pepper if needed. Keep the soup warm over low heat without boiling. Reserve 50 g sharp cheddar for the toasts. | Why: Cream and cheddar give the soup a silky finish, while lemon balances its richness.
- 05
Broil the cheddar toasts and serve
Arrange 4 slices sturdy bread on a baking sheet. Top evenly with the reserved cheddar and broil for 1–2 minutes, watching closely, until melted and bubbling with toasted spots. Ladle the hot soup into four bowls and serve at once with a toast alongside each bowl. | Why: The crisp, cheesy topping adds a satisfying contrast to the smooth soup.
