Tahini Roasted Cauliflower Soup

4.62 from 26 votes

Tahini Roasted Cauliflower Soup

This vegan roasted cauliflower soup recipe has white beans that make it creamy and filling. The cauliflower is tossed in tahini and spices.

Prep Time10

Cook Time35

Total Time45

Course: Soup

Cuisine: Mediterranean

Servings:

Author: Paige Adams

Ingredients

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

Instructions

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.

Video

Notes

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.

Nutrition