Creamy Cauliflower & White Bean Soup

This is the recipe to make on a cool evening when you want something that hugs you back. It's silky, rich, and warmly herbal — and it's nothing but vegetables, beans, broth, and good olive oil.

The first spoonful tastes like a Tuscan grandmother made it. There is no reason eating this way has to feel unfamiliar.

Ingredients

For the soup

• 1 large head cauliflower, cut into florets (about 6 cups)
• 1 can (15 oz) cannellini or great northern beans, drained and rinsed
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup unsweetened almond or oat milk
• 2 tablespoons fresh lemon juice
• 1 teaspoon sea salt, or to taste
• Freshly ground black pepper

For the rosemary oil (optional)

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon finely chopped fresh rosemary
• 1 small clove garlic, smashed

Method

1. In a large pot over medium heat, add a splash of broth and the chopped onion. Cook, stirring, until soft and translucent, about 5 minutes. Add garlic and cook another minute.
2. Add cauliflower, white beans, and remaining broth. Bring to a simmer, cover, and cook until the cauliflower is fork-tender, about 15 minutes.
3. Carefully transfer to a blender in batches and blend until completely silky. Return to the pot, stir in the almond milk and lemon juice, and warm through. Season with salt and pepper.
4. Make the rosemary oil. Warm the olive oil in a small skillet over low heat with the rosemary and garlic for 2 to 3 minutes — just until fragrant, never sizzling. Remove the garlic clove.
5. Ladle soup into bowls. Drizzle with the rosemary oil and crack fresh pepper over the top. A slice of sprouted-grain or sourdough bread on the side is the right move.

Notes

• Oil-free version. Skip the rosemary oil and stir 1 tablespoon of fresh chopped rosemary into the soup at the end. It is still beautiful.
• Make ahead. This soup is even better the next day. Stores covered for up to 4 days.