Cauliflower Tomato and Bean Soup
This Cauliflower Tomato and White Bean Soup is a MUST-make this season. It's rich in flavor yet packed with nutrients from all the healthy ingredients. I've made this countless times for friends and family too, and it never fails!
Ingredients
- 1 tablespoon olive oil
- 1 white or yellow onion chopped
- 5 cloves garlic minced
- 1 tablespoon butter
- 2 tablespoon oil from sun-dried tomatoes
- 1 head cauliflower cut into 2-inch florets, leaves removed
- 4 tablespoon tomato paste
- 1 pint vegetable stock
- 10 fresh basil leaves
- 10 sun-dried tomatoes chopped
- 1 pint cherry tomatoes halved
- 1 can white cannellini beans drained and rinsed
- 1 can garbanzo beans drained and rinsed
- 1 bunch Italian kale stems removed and roughly chopped
- 1 cup milk can sub cream
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup freshly grated Parmesan
Instructions
- Sauté the aromatics. Heat olive oil in a medium or large pot over medium heat. Add the chopped onion and cook for about 5 minutes until translucent and fragrant. Add the garlic and butter and cook for another 3 minutes.
- Build flavor. Add cauliflower florets, salt, and pepper. Cook for another 5 minutes, letting the cauliflower absorb the aromatics. Stir in the sun-dried tomato oil. Make a small well in the center of the pot and add the tomato paste. Let it toast for about 1 minute, then stir to coat the cauliflower. This step deepens the tomato flavor and adds body to the broth.
- Add the liquids. Pour in the stock and milk, and bring the soup to a gentle boil. Lower the heat to a simmer.
- Simmer with everything. Stir in the basil, sun-dried tomatoes, cherry tomato halves, white beans, and kale. Cover the pot and let the soup stew on low heat for 25 minutes, allowing the flavors to meld and the vegetables to soften.
- Finish and serve. Remove from heat, stir in Parmesan, and taste to adjust seasoning. Add more salt or cheese if desired (or even garlic powder, Italian seasoning, etc). Serve warm with crusty bread or a sprinkle of extra Parmesan.
Tried this recipe?Let us know how it was!