Rich, Creamy Cauliflower and White Bean Soup (Dairy-Free)

This creamy cauliflower, sausage, and white bean soup is total comfort food. It’s full of rich, bold flavors and I love the texture!

The savory sausage provides a crispy, salty bite, while the cauliflower and white beans create a rich, velvety base. It’s made with coconut milk, which gives the soup its creamy texture without adding dairy. Stir in just a tiny bit of curry powder for added warmth, then garnish with extra virgin olive oil and fresh chives. Luxurious and comforting!

If you prefer to keep it vegetarian, simply omit the sausage. It’s still fantastic! And by the way, this soup recipe is fantastic for making ahead and meal prep. Freezer-friendly to boot!

Ingredient Notes

• Spicy Italian sausage: You can omit the sausage entirely (or replace it with bacon, pancetta, or guanciale!), but the spice from the sausage pairs so well with the creamy texture of the soup.
• Fennel: Fennel cooks down like onion, but has a more anise-flavor profile. It’s also fantastic with sausage.
• Onion and garlic: When cooked down, they both become sweet and nutty.
• Cauliflower: Provides body and helps to give the soup its smooth texture once puréed.
• White beans: These become so impossibly creamy when puréed. You can also add some on top for garnish, especially if not using sausage.
• Coconut milk: I recommend full fat coconut milk.
• Chicken stock, reduced-sodium: Instead of adding water, use chicken stock to give the soup more flavor. You can use vegetable broth if preferred.
• Fresh rosemary, thyme, or sage
• Curry powder: the secret ingredient that gives this soup the most unbelievable and unexpected warmth!
• Kosher salt: the only salt I cook it!
• For serving: high quality extra virgin olive oil, fresh chives, flaky sea salt, and black pepper!

How To Make Cauliflower Soup

1. Brown the sausage. Heat a little olive oil over medium-high heat in a dutch oven. Add sausage then break up with a wooden spoon. Cook for 5-7 minutes, until cooked through and crispy, then use a slotted spoon to transfer it to a paper towel lined bowl. Drain off all but 2 tablespoons of the drippings. If the pan doesn’t have enough grease, add 2 tablespoons of olive oil.
2. Sauté the vegetables. Add chopped onion, fennel, and cauliflower, then cook for 8-10 minutes. Add chopped garlic, then season with a little Kosher salt and black pepper.
3. Add remaining ingredients. Pour in a can of rinsed, drained white beans, a can of coconut milk, and 3 cups of chicken stock. Stir in chopped fresh rosemary.
4. Simmer. Bring the soup to a boil, then reduce heat to a simmer. Cover, then cook for 30-40 minutes.
5. Blend the soup carefully, using either a standard blender or an immersion blender. Once smooth, stir in 1 tsp curry powder. Mix well.
6. Serve immediately. Spoon the soup into bowls, then top each with a bit of reserved crispy sausage, a drizzle of high quality extra virgin olive oil, and finely chopped chives. Finish with a sprinkle of flaky sea salt and freshly cracked black pepper. Serve immediately!

How To Freeze and Reheat Soup

Once completely cool, transfer soup to large, Ziplock bags. Fill, seal tightly, removing as much air as possible, then lay flat in a freezer. Freeze until solid, at least a few hours, then you can store them laying flat or upright in the freezer. Soup will keep for up to 3 months.

Alternatively, you can freeze soup in individual portions using these Souper Cubes, which I have loved for years!

Variations To Try Next!

• Keep it vegetarian! Omit the sausage and instead use an additional can of drained, rinsed white beans. Serve them on top of the soup — same as you would the browned sausage — to add texture. Or consider adding sautéed mushrooms!
• Add homemade croutons! We make homemade croutons all the time. They’re so much better than store-bought, and a great way to use up leftover bread.
• Use any type of sausage you love! I like to use spicy Italian sausage, but sweet sausage, chicken or turkey sausage, or even chorizo sausage would be fantastic!
• Don’t have coconut milk? Yes, you can add heavy cream, but we recommend not stirring it in until the very end.
• Don’t skip the olive oil, flaky sea salt, and fresh herbs when serving! It gives the finished soup a ton of flavor!

This creamy cauliflower soup is ideal fall comfort food. I’m already dreaming about making another batch!

If you make this Creamy Cauliflower Soup recipe, please let us know by leaving a review and rating below! We are seriously so excited for soup season and to hear how much you love this one!

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