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Roasted Garlic White Bean Soup
Rocco Fuhrman

Roasted Garlic White Bean Soup

Discover the ultimate comfort in a bowl that truly nourishes both body and soul. Our Roasted Garlic White Bean Soup is a creamy, savory delight, showcasing the deep, sweet notes of perfectly roasted garlic combined with hearty white beans and fragrant herbs. It’s a simple yet profound culinary experience, designed to bring warmth and wellness to your table with minimal effort. This easy-to-make soup truly delivers on flavor and health, making it an instant family favorite.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 2 heads garlic, unpeeled
  • 2 tablespoons extra virgin olive oil
  • Pinch of sea salt
  • Freshly ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 6 cups low-sodium vegetable broth
  • 2 (15-ounce) cans cannellini beans, rinsed and drained
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/2 cup unsweetened almond milk
  • Juice of 1/2 lemo
  • Salt and freshly ground black pepper to taste
  • Fresh parsley or chives, chopped, for garnish

Method
 

  1. Preheat your oven to 400°F (200°C). Slice about 1/4 inch off the top of each garlic head to expose the cloves. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper. Wrap loosely in aluminum foil or place in a small baking dish. Roast for 30-40 minutes, or until the cloves are soft and golden brown. Let cool slightly, then squeeze the soft garlic pulp from their skins. Set aside.
  2. While the garlic roasts, heat the remaining 1 tablespoon of olive oil in a large Dutch oven or stockpot over medium heat. Add the chopped onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.
  3. Stir in the dried thyme, rosemary, and red pepper flakes (if using). Cook for another minute until fragrant.
  4. Add the vegetable broth, rinsed cannellini beans, and the roasted garlic pulp to the pot. Bring the soup to a gentle simmer. Reduce the heat to low, cover, and let it cook for 15-20 minutes.
  5. Carefully remove about 2-3 cups of the soup mixture and transfer it to a blender. Add the unsweetened almond milk and blend until smooth and creamy. Return the blended mixture to the pot, stirring well to incorporate.
  6. Stir in the lemon juice. Taste the soup and season with additional salt and freshly ground black pepper as needed.
  7. Ladle the warm Roasted Garlic White Bean Soup into bowls. Garnish generously with fresh parsley or chives, if desired.

Notes

Single string separated
- For best flavor, roast garlic thoroughly.
- Use fresh ingredients for optimal nutrition.