Roasted Garlic and White Bean Soup
A cozy, comforting soup made with roasted garlic and white beans, perfect for chilly days.
Ingredients
Main Ingredients
- 1 head garlic Cut the top off before roasting.
- 2 tablespoons olive oil For roasting the garlic and sautéing.
- 1 medium onion, chopped Adds flavor to the soup.
- 2 medium carrots, chopped Contributes sweetness and texture.
- 4 cups vegetable broth Base for the soup.
- 1 can (15 oz) white beans, drained and rinsed Rinsing removes can taste.
- 2 teaspoons fresh rosemary, chopped Can be substituted with thyme or sage.
- to taste Salt and pepper For seasoning.
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 in the oven for about 30-35 minutes until soft.
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add chopped onions and carrots, sauté until softened.
- Squeeze the roasted garlic cloves into the pot. Add the vegetable broth and the white beans.
Cooking
- Stir in the chopped rosemary and season with salt and pepper. Simmer for about 15 minutes.
- Blend until smooth if desired, then serve warm.
Notes
You can skip blending for a chunkier texture. The soup can be stored in the fridge for about 4 days or frozen for up to 3 months.