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Bowl of roasted garlic and white bean soup garnished with herbs

Roasted Garlic and White Bean Soup

A comforting, creamy soup made with roasted garlic and white beans, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Appetizer, Main Course, Soup
Cuisine: American, Vegan, Vegetarian
Calories: 200
Ingredients Method Notes

Ingredients
  

For the soup base
  • 1 head head of garlic Roasted for sweetness
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 4 cups vegetable broth Use low-sodium if desired
  • 2 cans white beans, drained and rinsed 15 oz each
  • 1 teaspoon dried rosemary Or 1 tablespoon fresh rosemary, chopped
  • Salt and pepper to taste
Optional toppings
  • Croutons For serving

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Cut the top off the head of garlic, drizzle with olive oil, and wrap in foil. Roast in the oven for about 30-35 minutes until soft and caramelized.
Cooking
  1. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent.
  2. Squeeze the roasted garlic into the pot, then add the vegetable broth and white beans.
  3. Stir in the rosemary and bring the soup to a simmer.
  4. Cook for about 10-15 minutes, blending with an immersion blender if desired for a smoother texture.
  5. Season with salt and pepper to taste.
  6. Serve hot, optionally topped with croutons.

Notes

This soup can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. For added flavor, stir in lemon juice or balsamic vinegar before serving. Fresh herbs like thyme or basil can elevate the flavor.
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