Velvety Roasted Cauliflower and White Bean Soup

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A smooth, nourishing vegan soup blending roasted cauliflower with creamy white beans and aromatic garlic and rosemary. This mediterranean-inspired vegan ready in about 50 minutes pairs cauliflower florets, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 large head (about 5 cups) cauliflower florets
• 3 tbsp, divided olive oil
• 1 medium, chopped yellow onion
• 6, smashed garlic cloves
• 2 fresh rosemary sprigs
• 1 can (15 oz), drained and rinsed cannellini beans
• 5 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp, freshly squeezed lemon juice
• 1/8 tsp, freshly grated nutmeg

Instructions

1. Step 1: Preheat oven to 425°F. Toss 5 cups cauliflower florets with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 25 minutes, turning halfway, until golden and tender.
2. Step 2: While cauliflower roasts, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 chopped medium yellow onion, 6 smashed garlic cloves, and 2 rosemary sprigs; sauté for 6 minutes until onion is translucent and garlic fragrant.
3. Step 3: Add roasted cauliflower, 1 can (15 oz) drained cannellini beans, 5 cups vegetable broth, remaining 1/2 tsp salt, and 1/2 tsp black pepper to the pot. Bring to a simmer and cook for 10 minutes to meld flavors.
4. Step 4: Remove rosemary sprigs. Use an immersion blender to puree soup until velvety smooth. Stir in 1 tbsp freshly squeezed lemon juice and 1/8 tsp freshly grated nutmeg for brightness and warmth.
5. Step 5: Adjust seasoning with additional salt and pepper if needed, and serve hot.