introduction
This soup is warm, simple, and full of garlic and beans. It cooks in one pot and tastes creamy and mild. If you want another easy bean option, try the creamy white bean and greens soup for a similar quick meal.
why make this recipe
Make this soup because it uses few, cheap ingredients and gives big flavor. It is good on cold days and fits many diets. For a different bold twist, you might like the creamy white bean enchilada soup as another easy choice.
how to make Roasted Garlic and White Bean Soup
Roast the garlic first to make the soup sweet and soft. Sauté the vegetables, add beans and broth, then simmer. You can blend the soup for creaminess or leave it chunky. For a red pepper note, see a simple roasted pepper recipe like tomato and roasted red pepper soup for ideas.
Ingredients :
- 1 head of garlic
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups vegetable broth
- 2 cans white beans, drained and rinsed
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
Directions :
- Preheat your oven to 400°F (200°C).
- Cut the top off the garlic head and drizzle with olive oil. Wrap in foil and roast in the oven for about 30 minutes until soft.
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, and sauté until softened.
- Squeeze the roasted garlic cloves into the pot and stir.
- Add the vegetable broth and white beans. Bring to a boil, then reduce heat and simmer for about 15 minutes.
- Stir in the rosemary and season with salt and pepper.
- Blend the soup for a creamy texture, if desired, or leave it chunky.
- Serve warm.
how to serve Roasted Garlic and White Bean Soup
Serve hot in bowls with a drizzle of olive oil or a sprinkle of black pepper. Add crusty bread or a simple salad for a full meal. For a richer side, try pairing with a butter bean dish such as butter bean soup.
how to store Roasted Garlic and White Bean Soup
Cool the soup to room temperature before storing. Put it in an airtight container and keep in the fridge for up to 4 days. Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.
tips to make Roasted Garlic and White Bean Soup
- Roast the garlic until very soft for the best sweet garlic flavor.
- Use good olive oil for flavor.
- If you want more herbs, add a bay leaf while simmering.
- Blend half the soup for a mix of texture and creaminess.
- For a cheesy touch, top bowls with grated cheese like Parmesan, or try the idea in cheesy garlic and herb spaghetti squash for another garlic-cheese pairing.
variation (if any)
- Add kale or spinach in the last 5 minutes for green vegetables.
- Use chicken broth instead of vegetable broth if you do not need a vegetarian soup.
- Add a pinch of red pepper flakes for heat.
- Stir in a splash of cream for extra richness.
FAQs
Q: Can I use fresh garlic instead of roasted garlic?
A: Yes, but raw garlic is sharper. Roast for a milder, sweeter taste.
Q: Can I use dried rosemary instead of fresh?
A: Yes. Use about 1 teaspoon dried rosemary in place of 1 tablespoon fresh.
Q: Do I need to rinse canned beans?
A: Yes. Rinse to reduce salt and improve texture.
Q: Can I make this in a slow cooker?
A: Yes. Add roasted garlic, vegetables, beans, and broth to the slow cooker. Cook on low for 4–6 hours.
Q: Is this soup gluten-free?
A: Yes, if you use gluten-free broth and sides.
Conclusion
For a similar roasted garlic white bean idea, see this Roasted Garlic White Bean Soup – PaleOMG recipe.
If you want another simple white bean soup with rosemary, check White Bean Soup – Budget Bytes.
For a creamy variant with roasted garlic, try Creamy Roasted Garlic White Bean Soup – Veggie and the Beast.
For a rosemary-forward take, read the recipe at Rosemary and Roasted Garlic White Bean Soup – Closet Cooking.
For a slow-cooker version with Tuscan flavors, see Crock Pot Tuscan White Bean and Garlic Soup.
Roasted Garlic and White Bean Soup
Ingredients
For the soup
- 1 head head of garlic Roasted for sweetness
- 2 tablespoons olive oil Good quality for flavor
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 4 cups vegetable broth Use gluten-free if needed
- 2 cans white beans, drained and rinsed Rinsing improves texture
- 1 tablespoon fresh rosemary, chopped Optional variations include bay leaf
- to taste Salt and pepper Adjust to preference
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Cut the top off the garlic head and drizzle with olive oil. Wrap in foil and roast in the oven for about 30 minutes until soft.
Cooking
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, and sauté until softened.
- Squeeze the roasted garlic cloves into the pot and stir.
- Add the vegetable broth and white beans. Bring to a boil, then reduce heat and simmer for about 15 minutes.
- Stir in the rosemary and season with salt and pepper.
- Blend the soup for a creamy texture, if desired, or leave it chunky.