Sage Cauliflower White Bean Soup with Garlic Croutons {Vegan-Friendly}
This healthy cauliflower white bean soup is the perfect comfort food on a cold day. The soup is creamy & the garlic croutons add a delicious crunch.
Ingredients
- 4 tablespoons extra-virgin olive oil divided
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 teaspoons minced fresh sage divided
- 2 teaspoons minced fresh thyme divided, plus more for garnish
- 6 cups cauliflower florets 1 medium head
- 4 cups low-sodium vegetable or no-chicken broth
- 1 15- ounce can no-salt-added white beans rinsed
- ½ teaspoon ground pepper
- ¼ teaspoon salt
- 2 slices sourdough bread 3 ounces, cut into 1/2-inch cubes
Instructions
- Preheat oven to 400°F.
- Heat 2 tbsp oil in a large pot over medium-high heat. Add the onions, then and cook, stirring often, until softened, about 5 minutes. Add garlic and 1 tsp each sage and thyme; cook about 1 minute (until fragrant). Stir in cauliflower, broth, beans, pepper and salt. Bring to a boil, then reduce the heat to a simmer, cover and cook until the cauliflower is tender, about 15 to 20 minutes.
- While the soup is cooking, toss the bread with 1 tablespoon oil, salt and pepper, and the remaining 1 teaspoon each sage and thyme. Spread the bread cubes on a rimmed baking sheet and bake until golden brown, about 10 minutes.
- Puree the soup using an immersion blender (or in batches in Vitamix for a super creamy texture) until smooth. Serve the soup with the croutons and drizzled with the remaining 1 tablespoon oil and sprinkled with more thyme, if desired.
Notes
This soup can be made in bulk and stored for up to 5 days in the fridge or months in the freezer!