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Creamy Cauliflower and White Bean Soup with Croutons

This is a delicious vegan recipe. It is so satisfyling, I made it twice in one week.
Prep Time25 mins
Active Time15 mins
Course: Soup
Yield: 4



  • 4 Tbsp Extra-virgin olive oil - divided
  • 1 medium onion - chopped
  • 2 cloves garlic - minced
  • 4 teaspoons Awesome Antler Rub
  • 6 C Cauliflower florets - 1 medium head
  • 4 C Low-sodium vegetable stock
  • 1 15 oz. can White beans - drained and rinsed
  • 2 slices Whole-wheat bread - cut into 1/2" cubes


  • Preheat oven to 400 degrees
  • Heat 2 tablespoons of oil in a large pot over medium heat. Add onions and cook, stirring often, until softened. Add garlic and Awesome Antler Rub and stir for 1 minute. Add cauliflower, broth, and beans. Bring to a boil. Reduce heat and maintain a simmer until cauliflower is tender. About 15 to 20 minutes.
  • Meanwhile spread bread on a baking sheet and bake until golden brown. Transfer to a medium bowl and toos with remaining olive oil and 1/2 teaspoon of Awesome Antler Rub.
  • Puree the soup with an immersion blender or in batches in a regular blender until smooth. Use caution because mixture is hot. Serve the soup with croutons and drizzle the remaining 1 tablespoon of olive oil oer top. Garnis with the Awesome Antler Rub if desired.