Roasted Garlic and White Bean Soup
A warm and creamy soup made with roasted garlic and white beans, perfect for cold days and easy to prepare in one pot.
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.
Notes
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. Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. For added flavor, consider topping with grated cheese like Parmesan.
