Description
A comforting and creamy white bean soup infused with sweet roasted garlic and aromatic rosemary. This rustic yet elegant soup delivers deep flavor without relying heavily on cream, making it nourishing, budget-friendly, and perfect for cozy meals.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 whole head of garlic
- 3 cans (15 ounces each) white beans (cannellini or great northern), drained and rinsed
- 4 cups vegetable broth
- 1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- 1/2 cup heavy cream or coconut milk (optional)
Instructions
- Preheat oven to 400°F (200°C). Slice the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft and golden. Let cool, then squeeze out the cloves.
- In a large pot, heat olive oil over medium heat. Sauté diced onion for 5–7 minutes until soft and translucent.
- Add roasted garlic, white beans, vegetable broth, rosemary, thyme, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes.
- Use an immersion blender to puree the soup until smooth and creamy, blending partially if a chunkier texture is desired.
- Stir in lemon juice and optional cream. Adjust seasoning to taste and serve warm.
Notes
- Add chopped carrots or celery with the onion for extra depth of flavor.
- For a smoky variation, add a pinch of smoked paprika.
- Top with roasted chickpeas for added texture and protein.
- Stir in chopped kale or spinach during the last few minutes for a heartier soup.
- Store in the refrigerator up to 4 days or freeze up to 3 months.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 300
- Sugar: 4g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 10mg
