The 5-Ingredient Soup I Make the Moment It Starts Snowing
This quick, pantry-friendly cauliflower soup is thick, flavorful, and perfect for a snow day. It uses the whole head of cauliflower and reheats beautifully.
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- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 2 tbsp olive oil, plus more for serving, if desired
- 1 yellow onion, diced (about 1 1/2 cups)
- 1 medium head cauliflower (about 1 1/2 pounds), chopped small (7 to 8 cups)
- 2 tsp kosher salt
- 1 (14-ounce) can cannellini beans (do not drain)
- 1 (32-ounce) carton vegetable broth
- 1/2 tsp ground black pepper
- 1/4 to 1/2 teaspoon cayenne powder
- Chopped fresh parsley, for serving, optional
- Croutons, for serving, optional
Instructions
- 1
To a Dutch oven over medium heat, add the olive oil. When the oil shimmers, add the onion and cook, stirring frequently, until fragrant and starting to turn translucent, 3 to 5 minutes. Stir in the cauliflower and salt and cover the pot. Cook, stirring every 3 or 4 minutes, scraping up any brown bits as you go, until the cauliflower is softened with visible browning on some sides, about 15 minutes.
- 2
Add beans and their liquid, broth, black pepper, and cayenne (use the larger amount if you like spice). Scrape the bottom of the pot to loosen any stuck-on browned cauliflower bits.
- 3
Bring the soup to a simmer, then turn off the heat and blend in the pot with an immersion blender until very smooth, about 4 minutes. Taste and season the soup with more salt and pepper as needed. Serve the soup drizzled with olive oil and sprinkled with herbs or croutons, if desired. Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to a month. To reheat, warm in a covered pot over low heat with a little added water or broth, stirring occasionally until warmed through. Love the recipe? Leave us stars and a comment below!