Creamy Roasted Cauliflower and White Bean Soup

• 1 large head of cauliflower, cut into florets (about 5 cups)
• 2 tablespoons olive oil, divided
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 (15-ounce) can white beans (cannellini or navy), drained and rinsed
• 4 cups low-sodium vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste
• 1/2 cup plain Greek yogurt or sour cream (optional, for creaminess)
• Fresh parsley, chopped, for garnish
• Crusty bread, for serving (optional)

Instructions

1. Preheat the oven to 425°F (220°C). Toss the cauliflower florets with 1 tablespoon olive oil and a pinch of salt and pepper on a baking sheet. Roast for 25 minutes, turning halfway, until golden and tender.
2. While cauliflower roasts, heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion and sauté for 5–7 minutes until translucent and soft.
3. Add minced garlic, dried thyme, and smoked paprika to the pot and sauté for another 1–2 minutes until fragrant, stirring frequently to prevent burning.
4. Add the roasted cauliflower, drained white beans, and vegetable broth to the pot. Bring to a simmer and cook for 10 minutes to allow flavors to meld.
5. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully blend in batches in a regular blender and return to the pot.
6. Season the soup with salt and black pepper to taste. For extra creaminess, stir in Greek yogurt or sour cream if desired. Warm through but do not boil once yogurt is added.
7. Serve the soup hot, garnished with chopped fresh parsley and crusty bread on the side if you like.

Chef tips

• For a dairy-free option, skip the yogurt or substitute with coconut yogurt for a slightly different flavor.
• If you don’t have dried thyme, substitute with 1 teaspoon of Italian seasoning or fresh thyme sprigs.
• To add a touch of heat, sprinkle a pinch of red pepper flakes during step 3.
• Leftover soup keeps well in the refrigerator for up to 3 days and also freezes beautifully for up to 2 months.