Roasted garlic and white bean soup is a warm and comforting dish that brings together rich flavors and nutritious ingredients. This soup features creamy white beans, sweet roasted garlic, and fresh herbs, making it ideal for chilly days or a delightful family dinner. Its simple preparation also ensures that you can whip up a batch quickly, enjoying a hearty and satisfying meal.
Why You’ll Love This Roasted Garlic and White Bean Soup
This roasted garlic and white bean soup is not just tasty; it’s also packed with nutrients. White beans are an excellent source of protein and fiber, while roasted garlic adds a deep, caramelized flavor that elevates the dish. It’s a healthy option that is both fulfilling and easy on the stomach. Whether you follow a vegetarian diet or are just looking for a wholesome soup recipe, this dish caters to all. It is versatile enough to serve as an appetizer or as a main course, leaving everyone at the table delighted.
How to Make Roasted Garlic and White Bean Soup
Ingredients
- 1 head of garlic
- 2 cups of cooked white beans
- 4 cups of vegetable broth
- 1 onion, chopped
- 2 stalks of celery, chopped
- 2 carrots, chopped
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh rosemary for garnish
Step-by-Step Instructions
- 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 30-35 minutes until soft.
- In a large pot, heat olive oil over medium heat. Add onion, celery, and carrots. Sauté until softened.
- Squeeze the roasted garlic out of its skin into the pot. Add white beans, vegetable broth, and dried rosemary. Bring to a simmer and cook for 15-20 minutes.
- Use an immersion blender to purée the soup until smooth. Season with salt and pepper to taste.
- Serve warm, garnished with fresh rosemary.
How to Serve Roasted Garlic and White Bean Soup
Roasted garlic and white bean soup is best served warm. Ladle the soup into bowls and garnish with fresh rosemary for added flavor and a beautiful presentation. This soup pairs excellently with crusty bread or a light salad, making it a well-rounded meal.
![image_2]
How to Store Roasted Garlic and White Bean Soup
Store any leftover soup in an airtight container in the refrigerator for up to five days. If you plan on keeping it longer, consider freezing the soup. Portion it into freezer-safe containers or bags and store it for up to three months. When you’re ready to enjoy it again, thaw it overnight in the refrigerator and reheat gently on the stove.
Tips to Make Roasted Garlic and White Bean Soup Perfect
- Use Fresh Ingredients: Fresh vegetables and herbs will enhance the flavor of your soup.
- Adjust Consistency: If you prefer a thinner soup, add more broth. For a thicker consistency, blend longer or add more beans.
- Don’t Rush the Roasting: Roasting the garlic until soft improves its sweetness and depth, so don’t skip this step.
Flavor Variations
Feel free to tweak the recipe to suit your taste. You can add a pinch of crushed red pepper flakes for heat or some lemon juice for brightness. For a richer texture, consider adding a splash of coconut milk or heavy cream. Substituting different herbs like thyme or sage can introduce new aromas and tastes.
Pro Tips for Success
- Choosing the Right Beans: While canned white beans are convenient, cooking your own dried beans can enhance the flavor and save you money.
- Timing the Garlic: If you want to save time, roast the garlic in advance. Once roasted, it can be stored in the refrigerator for up to a week.
- Using Different Broths: For added flavor, try using homemade vegetable broth or even chicken broth if you’re open to non-vegetarian options.
FAQs About Roasted Garlic and White Bean Soup
Can I use canned beans for this recipe?
Yes, canned beans are a great time-saver. Just make sure to rinse and drain them before adding to your soup. This helps remove excess sodium and improves the flavor.
How can I make this soup vegan?
This soup is naturally vegan as it contains no animal products. Make sure to use vegetable broth and enjoy your delicious dish guilt-free.
What can I serve with this soup?
This soup pairs nicely with a variety of sides. Consider serving it with crusty bread, a light salad, or even grilled cheese sandwiches for an excellent meal combo.
Final Thoughts
Roasted garlic and white bean soup is a delightful addition to your recipe rotation. With its creamy texture and savory flavor, it is sure to please everyone at the table. Easy to prepare and full of healthy ingredients, this soup can be tailored to fit any occasion, whether it’s a cozy night in or a family gathering. Whip up a batch today and enjoy the warm comfort of a homemade soup!
Roasted Garlic and White Bean Soup
Ingredients
Main Ingredients
- 1 head head of garlic Fresh garlic
- 2 cups cooked white beans Can use canned or home-cooked
- 4 cups vegetable broth Vegetable broth for vegetarian option
- 1 large onion, chopped
- 2 stalks celery, chopped
- 2 medium carrots, chopped
- 2 tablespoons olive oil For sautéing
- 1 teaspoon dried rosemary Adjust according to taste
- to taste Salt and pepper
- Fresh for garnish rosemary Use for presentation and flavor
Instructions
Preparation
- 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 30-35 minutes until soft.
- In a large pot, heat olive oil over medium heat. Add onion, celery, and carrots. Sauté until softened.
- Squeeze the roasted garlic out of its skin into the pot. Add white beans, vegetable broth, and dried rosemary. Bring to a simmer and cook for 15-20 minutes.
- Use an immersion blender to purée the soup until smooth. Season with salt and pepper to taste.
Serving
- Serve warm, garnished with fresh rosemary.