Creamy roasted cauliflower, pear and white bean soup with rosemary and crispy parmesan topping
An original comforting soup where roasted cauliflower brings depth, pear adds delicate sweetness, and white beans create a creamy body without relying on too much cream. It is finished with rosemary, lemon, and a savory crispy parmesan topping.
Ingredients
- 700 g cauliflower (en floretes)
- 180 g pear (ripe pero firme, pelada and diced)
- 240 g cooked white beans (escurridas and enjuagadas)
- 150 g yellow onion (sliced)
- 12 g garlic (pelado)
- 45 ml olive oil (divided)
- 6 g fresh rosemary (chopped fino, divided)
- 900 ml vegetable broth (hot)
- 80 ml heavy cream (optional pero recomendada)
- 50 g grated Parmesan cheese (for the topping crujiente and for terminar)
- 1 unit lemon (1 tbsp de zumo)
- 6 g salt (or to taste)
- 2 g black pepper (freshly ground)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 220 °C / 425 °F. On a large baking tray, toss the cauliflower, onion, and garlic with 30 ml (2 tbsp) olive oil, half of the rosemary, 1/2 tsp salt, and the black pepper. Spread in a single layer.
- 2
2. Roast the vegetables for 25 minutes at 220 °C / 425 °F, stirring halfway through, until the cauliflower is deeply golden and the onion is tender.
- 3
3. Meanwhile, line a small tray or plate with parchment paper. Make 4 thin mounds with most of the grated Parmesan, reserving a little for serving.
- 4
4. When the roasting is almost done, place the Parmesan mounds in the oven and bake for 5 minutes at 220 °C / 425 °F, until melted and golden. Let them cool so they turn crisp.
- 5
5. In a medium pot, heat the remaining oil over medium heat. Add the diced pear and cook for 3 minutes, stirring, until it starts to soften. Add the white beans and cook 1 minute more.
- 6
6. Add the roasted cauliflower, onion, and garlic to the pot. Pour in the hot vegetable broth, the remaining rosemary, the lemon zest, and 15 ml (1 tbsp) lemon juice. Simmer gently for 8 minutes to blend the flavors.
- 7
7. Blend the soup until completely smooth. Add the heavy cream and blend briefly again. Taste and adjust with the remaining salt if needed.
- 8
8. If you want a lighter texture, add a little more hot broth or water and stir. Warm for 1 minute without bringing to a hard boil.
- 9
9. Serve the soup hot with the crispy Parmesan on top and the reserved Parmesan sprinkled over the finish.
Chef tips
For deeper flavor, let some cauliflower florets get quite caramelized around the edges. For an elegant presentation, break the Parmesan crisp into large shards just before serving.
Substitutions
You can replace the cream with plant-based cream for a lactose-free version, though you should also omit the Parmesan or use a vegan alternative. Cannellini beans, white beans, or navy beans all work well. Rosemary can be swapped for fresh thyme.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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