Roasted Cauliflower Soup Blend (Ready-to-Print Version)

Comforting soup with roasted cauliflower, garlic, beans, and thyme, finished with crisp homemade croutons.

# What You’ll Need:

→ Vegetables

01 - 1 head cauliflower, cut into small florets
02 - 4 cloves garlic, unpeeled
03 - 1 small yellow onion, chopped

→ Oils and Fats

04 - 4 tablespoons olive oil, divided

→ Spices and Seasonings

05 - ½ teaspoon coarse salt
06 - ¼ teaspoon ground black pepper
07 - ½ teaspoon ground cumin
08 - ¼ teaspoon ground paprika
09 - Additional salt and pepper, to taste

→ Legumes

10 - 398 ml (14 fl oz) can white navy or cannellini beans, drained and rinsed

→ Liquids

11 - 6 cups (1.42 liters) vegetable stock

→ Herbs

12 - 2 sprigs fresh thyme

→ Optional: Croutons

13 - 2 cups whole grain bread cubes
14 - 1 tablespoon olive oil
15 - 1 teaspoon dried thyme
16 - Pinch of salt and pepper

# Step-by-Step Guide:

01 - Preheat oven to 450°F (232°C). Toss cauliflower florets with 2 tablespoons olive oil, salt, pepper, cumin, and paprika. Spread evenly on a baking sheet. Add unpeeled garlic cloves on the sheet. Roast for 15 minutes. Flip cauliflower and roast for an additional 10 minutes until tender and golden.
02 - While cauliflower roasts, heat 2 tablespoons olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, approximately 5–7 minutes.
03 - Add drained beans, vegetable stock, thyme sprigs, and a pinch of salt and pepper into the pot. Bring to a simmer, then reduce heat to low and simmer gently for 8 minutes. Remove from heat until cauliflower finishes roasting.
04 - Discard thyme sprigs from the pot. Add roasted cauliflower and squeeze roasted garlic out of skins into the pot. Blend soup using an immersion blender until smooth or your desired texture. Alternatively, blend in batches using a regular blender and return to pot.
05 - Heat blended soup over low heat for 5 minutes. Taste and adjust seasoning with additional salt and pepper as preferred.
06 - Preheat oven to 400°F (204°C). Cube whole grain bread to measure 2 cups. Toss bread cubes with olive oil, dried thyme, salt, and pepper. Spread on a baking sheet and bake for 8–10 minutes until golden and crisp.
07 - Ladle soup into bowls and garnish with homemade croutons if desired. Serve warm.

# Handy Tips:

01 - Store leftovers refrigerated for up to 3 days. When reheating, add a splash of broth or water to adjust consistency.
02 - For textured soup, blend less; for creamier flavor, stir in ½ cup shredded sharp cheddar cheese.

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