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Roasted Garlic White Bean Soup

A close-up of creamy Roasted Garlic White Bean Soup, drizzled with olive oil and topped with fresh parsley.
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Make a deeply flavorful white bean soup by roasting the garlic first to bring out its natural sweetness. This recipe uses cannellini beans for a creamy texture.

Ingredients

Scale
  • 1 whole head garlic
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon red pepper flakes
  • 6 cups vegetable broth
  • 2 (15-ounce) cans cannellini beans, rinsed and drained (or 1 1/2 cups cooked dried beans)
  • 1/2 cup water (or more broth)
  • Salt and black pepper to taste
  • 1 tablespoon fresh lemon juice
  • Fresh parsley, chopped, for garnish

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Slice the top quarter off the head of garlic to expose the cloves. Place the garlic head on a piece of aluminum foil, drizzle with 1 tablespoon of olive oil, and wrap tightly. Roast for 30 to 40 minutes until the cloves are soft and golden brown. Let cool slightly.
  2. While the garlic roasts, heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, about 7 to 10 minutes.
  3. Stir in the thyme, rosemary, and red pepper flakes. Cook for 1 minute until fragrant.
  4. Squeeze the roasted garlic cloves out of their skins directly into the pot. Stir to combine with the vegetables.
  5. Add the vegetable broth and the rinsed cannellini beans to the pot. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15 minutes to allow flavors to meld.
  6. Remove the pot from the heat. Use an immersion blender to blend about half of the soup until creamy. Alternatively, carefully transfer half the soup to a standard blender, blend until smooth, and return it to the pot. Add 1/2 cup of water or broth if the soup is too thick.
  7. Stir in the fresh lemon juice. Taste and season generously with salt and pepper.
  8. Serve hot, garnished with fresh parsley.

Notes

  • If using dried cannellini beans, soak them overnight and cook them until tender before adding them to the soup base.
  • For a richer flavor, substitute half the vegetable broth with unsalted chicken broth.
  • If you prefer a completely smooth soup, blend the entire batch until uniform.
  • To store leftovers, cool completely, then place in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop.

Nutrition

Find it online: https://recipesfleet.com/roasted-garlic-white-bean-soup/