Tahini Roasted Cauliflower Soup

4.62 from 26 votes

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This vegan roasted cauliflower soup recipe has white beans that make it creamy and rich. I quickly toss the cauliflower in a tahini marinade with dried spices before to roasts in the oven. That gives the soup nutty and caramelized flavors in each cozy spoonful.  

Cauliflower White Bean Tahini Soup

Why You’ll Love This Recipe

This cauliflower white bean soup is creamy and vegan. Pureeing cannellini beans in the broth thickens it and makes it filling.

With tahini, ground cumin and garlic, this soup has tons of flavor. Typically you think of cauliflower and white beans as being pretty plain on their own. But when you add different seasonings and aromatics, both dried and fresh, they really come alive.

Pureed veggie and bean soups freeze well. One of the best things about these types of soup recipes is that they are freezer friendly. You can make the soup and freeze the entire batch or just your leftovers.

The Ingredients

Ingredients including cauliflower, cannellini beans, tahini, spices, veggie broth, garlic and onions.

This is what you need:

  • Cauliflower: Look for a fresh head of cauliflower that doesn’t have any dark spots on it. When you pick it up, it should feel heavy for its size. 
  • Cannellini beans: You need 2 cans of these Italian white beans for the soup. After you open the cans, dump them into a colander or fine mesh strainer to rinse them.
  • Tahini: This sesame seed paste is one of my favorite ingredients. I always keep a jar in my fridge. It’s made from ground sesame seeds, oil and salt and is considered a seed butter.
  • Spices: I season the cauliflower with cumin, red pepper flakes, salt and pepper before it roasts.
  • Garlic: I mince three garlic cloves and sauté them with the onions and dried seasonings.
  • Onions: To start the base of the flavor for the soup, I sauté roughly chopped onions. You can use a white onion or yellow onion.
  • Vegetable broth: For all my soup recipes, I prefer using low sodium vegetable broth, so I can control the seasonings. If you do not need the soup to be vegan, you can substitute with chicken broth.
  • Parsley gives the soup something light and herby. I include in the broth and then sprinkle more on top as garnish. You can also use minced chives.
  • Lemon: Squeezing in fresh lemon juice is a final finishing touch. It adds wonderful brightness.
  • Olive oil: You need oil for both roasting the cauliflower and sautéing the aromatics for the soup.

How To Make This Roasted Cauliflower Soup Recipe

Preheat the oven to 425 degrees and lightly grease a sheet pan with oil.

1. Make the tahini marinade for the cauliflower. In a large bowl, stir the tahini, olive oil, cumin, red pepper flakes, salt and pepper. Then toss the cauliflower in the marinade.

2. Spread the cauliflower across a baking sheet. It should be in a single layer, so all the florets are touching the metal of the pan.

Marinated cauliflower in a large bowl. Cauliflower spread across sheet pan before it is roasted.

3. Roast the cauliflower until it is browned on both sides and tender. This will take about 25 minutes. Flip the cauliflower to the other side halfway through roasting.

4. Warm oil over medium heat in a large soup pot and sauté the onions. Give them 4-5 minutes to start to soften and turn translucent.

Roasted cauliflower on baking sheet. Onions sautéing in soup pot.

5. Stir in the garlic, salt and pepper. The onions will become fragrant in 30 seconds to 1 minute.

6. Add the roasted cauliflower (saving 6-8 cauliflower florets for garnish), the white beans, veggie broth and parsley. Bring to a boil, then reduce heat to simmer for 10 minutes.

Garlic and spices stirred into onions. Soup ingredients simmering in the pot.

7. Transfer the soup to a high-powered blender to puree until smooth.

8. Pour the soup back in the pot to reheat and squeeze in fresh lemon juice. Divide the soup into bowls and top with the reserved roasted cauliflower and chopped parsley.

Pureed soup in the blender. Soup in the pot to reheat.


You can keep it simple and serve the soup with good crusty bread for dipping or even pita. Also, pair it with a salad like this Moroccan Carrot Salad, Kale Sweet Potato Salad or Brussels Sprout Caesar Salad. It’s a very thick, satisfying soup that you can serve as a meal.

Leftovers & Storage

Let the soup cool to room temperature before you transfer it to an airtight container. You can store it in the refrigerator for 3 days. To keep it longer, freeze it up to 1 month. For easier thawing and reheating, I like to divide soups into individual portion sizes before I freeze them. You can warm the soup in a pot over medium heat or in the microwave.

Cauliflower White Bean Tahini Soup

Recipe Tips

Make sure to slice the cauliflower as noted in the recipe. Less cauliflower will go to waste than if you break it into florets with your hands. Also, those flat sides will make more contact with the hot metal of the pan, which maximizes browning. And you should arrange the cauliflower in a single layer without overlapping.

You need to grease the pan lightly with olive oil before you roast the cauliflower. This will prevent it from sticking.

Don’t bother freezing pieces of roasted cauliflower for garnish. If you’re planning to store some of the soup in the freezer, do not save cauliflower for topping the soup. Just puree it with the rest of the ingredients.

Use a high-powered blender and not an immersion blender to puree the soup. You will end up with a much smoother consistency if you transfer it from the pot to blend it. 

Recipe FAQs

Can you use another type of white beans? 

Yes, great northern beans or navy beans will work too. You can even use 2 different kinds of beans as long as you include 2 15-ounce cans.

Is this soup gluten-free?


More Vegan Soup Recipes

Broccoli Spinach Soup
Poblano Corn Chowder
One-Pot Quinoa Chili
Hearty Vegetable Soup
Slow-Cooker Moroccan Chickpea Stew
Roasted Carrot Soup
Black Bean Soup

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Tahini Roasted Cauliflower Soup

4.62 from 26 votes
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 4
This vegan roasted cauliflower soup recipe has white beans that make it creamy and filling. The cauliflower is tossed in tahini and spices.


For roasted cauliflower

  • 1 head cauliflower, leaves removed, bottom stem trimmed and cut into 1/2-inch-thick slices
  • 1/4 cup tahini
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • Pinch of red pepper flakes
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

For soup

  • 1 tablespoon olive oil
  • 1 onion, roughly chopped
  • 3 garlic cloves, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 15-ounce cans cannellini beans drained and rinsed
  • 4 cups low sodium vegetable broth
  • 1 tablespoon chopped parsley plus more for serving
  • Juice of 1 lemon


  • Preheat the oven to 425 degrees F. Lightly grease a sheet pan with oil.
  • In a large bowl, whisk together the tahini, olive oil, cumin, red pepper flakes, salt and pepper. Toss the cauliflower in the mixture.
  • Arrange the cauliflower in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway through cooking, until browned.
  • For the soup, heat 1 tablespoon olive oil in a large saucepan over medium heat. Then sauté the onions until they start to soften, about 4-5 minutes.
  • Add the garlic, salt and pepper and cook for 30 seconds to 1 minute until fragrant.
  • Add the roasted cauliflower (saving 6-8 cauliflower florets for garnish), white beans, vegetable broth and parsley.  Bring the mixture to a boil. Reduce the heat and simmer for 10 minutes.
  • Carefully transfer the soup to a blender and puree until smooth.
  • Return the soup to the saucepan and warm low heat. Stir in the lemon juice.
  • Divide the soup into bowls. Top with the reserved roasted cauliflower and chopped parsley.



You can use navy beans or great northern beans instead of cannellini beans.
It’s best to use a high-powered blender to puree the soup.
Before you transfer the soup to an airtight container to store, let it cool to room temperature. You can keep it in the refrigerator up to 3 days or in the freezer up to 1 month. If you do freeze it, divide it into portion sizes to make thawing easier. You can rewarm thawed soup on the stove over medium heat or in the microwave.


Calories: 488kcal | Carbohydrates: 62g | Protein: 22g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Sodium: 635mg | Potassium: 1459mg | Fiber: 15g | Sugar: 5g | Vitamin A: 106IU | Vitamin C: 66mg | Calcium: 223mg | Iron: 8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup
Cuisine: Mediterranean
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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4.62 from 26 votes (22 ratings without comment)

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Recipe Rating


  1. 5 stars
    I substituted red kidney beans for the cannellini beans because that’s what I had in the pantry, omitted the red pepper flakes and lemon juice, and used just 1/2 tsp of cumin. I left the soup rustic and did not puree it. Quick, hearty and delicious. Will definitely be making this again. Thanks for a keeper recipe

  2. 5 stars
    Delicious and satisfying! My husband, an avowed cauliflower hater, even went back for seconds! Can’t wait to make this again.