White Bean, Beer, and Cauliflower Soup: The Perfect Fall Soup

This is the 4th and final soup in this week’s blog series: White Bean, Beer, and Cauliflower Soup. This has a surprise secret ingredient – Sam Adams Oktoberfest Beer! Do I need to say more? Perfect Fall Soup or what?! I hope you’ve been enjoying my perfect fall soup recipes! I’ve loved sharing them with you! This series could go on forever – really.

I love making soup! And I love eating it. However, I really struggled with what my fourth soup recipe in this series should be. I wanted something unique and I wanted to incorporate beer. Haha! Don’t ask me why. So, I came up with this recipe and it turned out amazing! 

I’ve never made a soup like this before. It was truly original for me. And the gamble payed off! This soup is amazingly good. Just as good as my butternut squash soup! It has such a unique flavor profile thanks to the beer! It also tastes so fall. It’s comforting without being heavy. Plus, you can’t go wrong with adding Sam Adams Oktoberfest to anything, right?!

Sprinkle some crumbled bacon on top of this soup and wipe up the bottom of the bowl with a biscuit and you have yourself one tasty meal! I simply used storebought biscuits from the freezer section. I did doll them up a bit, though. All I did was brush the top with butter and chopped fresh rosemary. Don’t forget to serve with Oktoberfest, too! 🙂 

Ingredients:

• 2 (15) oz cans of white beans
• 1 head of cauliflower soup, roughly chopped
• 1 onion
• 4 cloves of garlic
• 2 cups of stock
• 1/2 cup of half and half
• 2 tsp whole wheat flour
• 1 Oktoberfest beer
• 2 parsnips, chopped
• 5 oz brie cheese
• 2 tbsp olive oil
• Salt and pepper to taste
• 2 tbsp Greek yogurt
• 1/2 cup crumbled bacon

Directions:

In a soup pan over medium heat, add the olive oil and onions. Stir together until the onions are translucent, add the garlic and continue stirring for another minute or two. Don’t let the garlic burn. Then add the cauliflower and continue cooking until the cauliflower is soft. Add the the white beans and beer and bring the mixture to a boil. In the meantime, in a small bowl, whisk the flour into the half and half until the lumps are gone. Set that mixture aside. Once the bean and cauliflower mixture comes to a boil, return the heat to low and take an immersion blender to the soup. Once everything is mixed well together, slowly add the flour and cream. Cook for another 5-10 minutes or until the soup thickens. Then add the cheese and let that melt and thicken the soup further. Once the soup is thickened add the salt and pepper to get the desired taste. Garnish with Greek yogurt and the crumbled bacon.