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Bowl of roasted garlic and white bean soup garnished with herbs

Roasted Garlic and White Bean Soup

A cozy and hearty soup made with roasted garlic and white beans, perfect for chilly days.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 head garlic Buy the good garlic.
  • 1 can (15 oz) white beans (cannellini or navy), drained and rinsed You can use the cheapest canned beans.
  • 4 cups vegetable broth Use vegetable broth for vegan option.
  • 1 large onion, diced
  • 2 tablespoons olive oil A good quality olive oil enhances the flavor.
  • 1 tablespoon fresh rosemary, chopped Other herbs like thyme or sage can be used.
  • to taste Salt and pepper
  • as needed Crusty bread for serving Optional but recommended.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Cut the top off the head of garlic, drizzle with olive oil, and wrap in foil. Roast for about 30-35 minutes until the cloves are soft.
  2. In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent.
  3. Once the garlic is roasted, squeeze the cloves out of their skins into the pot.
  4. Add the white beans, vegetable broth, and rosemary. Bring to a simmer.
  5. Use an immersion blender to blend the soup until smooth, or transfer carefully to a blender in batches. Blend until the desired consistency is reached.
  6. Season with salt and pepper to taste. Serve warm with crusty bread if desired.

Notes

Don’t overblend if you like texture; do overblend if you like spoonable velvet. If your soup is too thick, add more broth. This soup is fridge-friendly for about 4 days and freezer-friendly for up to 3 months.