Creamy Cauliflower White Bean Soup

5 from 4 votes

Creamy Cauliflower White Bean Soup

Creamy Cauliflower White Bean Soup is a lusciously flavorful cozy bowl of goodness! It's made from basic ingredients, hearty and healthy with lots of veggies, white beans, and rosemary. But, it's really all about the toppings! Parmesan cheese, crispy prosciutto and homemade croutons!

Prep Time15

Cook Time35

Total Time50

Course: Dinner, Soup

Cuisine: American

Servings:

Calories: 609kcal

Author: Meryl Downing

Equipment

soup pot or Dutch oven
high speed blender or immersion blender
baking sheet

Ingredients

1 Tablespoon butter
1 Tablespoon olive oil
1 small onion chopped
1 large head cauliflower core removed, chopped
1 teaspoon kosher salt
8 grinds fresh black pepper
4 cloves garlic minced
4 cups vegetable or chicken stock
2 15 oz cans white beans such as great northern drained and rinsed
1 cup heavy cream
1 teaspoon fresh rosemary chopped

Topping

4 slices prosciutto
3 cups baguette (about half) cut in cubes
1 Tablespoon olive oil
¼ teaspoon kosher salt
¼ teaspoon garlic powder
½ cup Parmesan cheese shaved with a vegetable peeler and crumbled

Instructions

Prepare and chop veggies. Cut the cauliflower in quarters, then cut out the core and discard.
Preheat a large soup pot or Dutch oven over medium to medium high heat and add olive oil and butter to melt. Saute onion and cauliflower, stirring occasionally, seasoned with salt and pepper. Cook until softened and golden, about 15 to 18 minutes.
Add garlic and cook another minute.
Add stock and beans. Reduce heat to medium low and simmer about 10 minutes.
Anytime while the soup is cooking, make the topping. Preheat the oven to 400° convection bake. Line a large sheet pan with parchment paper. Lay the slices of prosciutto on one half and the cubed bread on the other. Toss the bread cubes with olive oil, salt and garlic powder and toss well with your hands to combine. Bake about 10 to 12 minutes until the prosciutto is shriveled and crisp, and the croutons are golden brown and crispy.
Add heavy cream and fresh rosemary to the soup and blend using an immersion blender or transferring in batches to a high speed blender. Blend until very smooth, then return to a low burner until ready to serve.
Taste and add a bit more salt, pepper, or fresh rosemary to taste. Serve the soup topped with the croutons, crumbles of the crispy prosciutto, Parmesan cheese shavings, and a sprinkle of fresh rosemary if you like.

Notes

If your soup becomes too thick, add a bit of water or stock, this may be when reheating leftovers. If it becomes too thin, allow it to simmer on a low burner and stir often to reduce it.
To make this soup less rich, substitute the heavy cream with half & half, milk, or use less.
This soup is gluten-free if you substitute gluten-free store-bought or homemade croutons.

Nutrition