Meatless Friday: Creamy Cauliflower White Bean Soup

Elizabeth Varga shares a gluten-free vegan recipe for a hearty soup, made creamy with tahini and white beans. Download our printable recipe card!

An easy, hearty, healthy, soup!

This cauliflower white bean soup is ultra creamy from the secret ingredient: tahini.

Of course, this soup was always going to be creamy. When you blend white beans and cauliflower, you're definitely going to get a thick, luscious texture.

But let me tell you: the tahini is magic.

It adds a nutty sesame flavor. And it contributes to the thick, creaminess of the soup.

Creamy Cauliflower White Bean Soup

Makes 4 servings

Ingredients:

• 1 Medium Yellow Onion roughly chopped
• 2 Large Celery Sticks sliced
• 6 Cloves Garlic minced
• 1 Teaspoon Dried Thyme
• ½ Teaspoon Dried Sage
• ½ Teaspoon Kosher Salt
• ¼ Teaspoon Pepper
• 1 Large Head Cauliflower cut into florets
• 1 15- ounce Can Cannellini Beans drained & rinsed
• 4 Cups Vegetable Broth
• 3 Tablespoons Tahini
• 1 Tablespoon Fresh Lemon Juice
• To serve: crusty bread, fresh thyme

Directions:

• Heat a large pot over medium heat. Add the onion and celery. Cook for 5-7 minutes, until the veggies start to soften. Use a splash of vegetable broth if they veggies start to stick.
• Add the garlic, thyme, sage, salt, and pepper. Cook until fragrant, about 1 minute.
• Stir in cauliflower, beans, broth, tahini, and lemon juice. Bring to a boil. Reduce heat to maintain a simmer, cover and cook until the cauliflower is very tender, 15 to 20 minutes.
• Use an immersion blender or transfer to a regular blender to puree until smooth.
• Serve with crusty bread and fresh herbs. Enjoy!

For ingredient substitution notes and nutrition information, visit AtElizabethsTable.com.

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Copyright 2025 Elizabeth Varga
Images: copyright 2025 Elizabeth Varga, all rights reserved.