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Roasted Garlic White Bean Soup - Creamy, Cozy, and Comforting

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 large head of garlic
  • 2 tablespoons olive oil, plus more for roasting
  • 1 medium yellow onion, diced
  • 2 celery stalks, diced
  • 1 medium carrot, diced (optional, for a hint of sweetness)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
  • 1/2 teaspoon dried rosemary or 1 teaspoon chopped fresh rosemary
  • 1 bay leaf
  • 2 cans (15 ounces each) cannellini or great northern beans, drained and rinsed
  • 4 cups vegetable or chicken broth
  • 1 tablespoon lemon juice, plus more to taste
  • Red pepper flakes, to taste (optional)
  • Fresh parsley or chives, chopped, for garnish (optional)
  • Crusty bread or toasted baguette, for serving (optional)

Method
 

  1. Roast the garlic: Heat the oven to 400°F (200°C). Slice the top off the garlic head to expose the cloves. Drizzle with olive oil, wrap tightly in foil, and roast for 35–40 minutes until soft and golden. Let cool slightly.
  2. Sauté the aromatics: In a large pot, warm 2 tablespoons olive oil over medium heat. Add onion, celery, and carrot (if using). Season with a pinch of salt and cook 6–8 minutes, stirring, until tender and translucent.
  3. Add herbs and seasonings: Stir in thyme, rosemary, black pepper, and the bay leaf. Cook 1 minute until fragrant.
  4. Add beans and broth: Add the rinsed beans and pour in the broth. Squeeze the roasted garlic cloves out of their skins directly into the pot. Stir to combine.
  5. Simmer: Bring to a gentle boil, then reduce to a simmer. Cook 10–15 minutes to let the flavors meld. Taste and add salt if needed.
  6. Blend to your preferred texture: Remove the bay leaf. Use an immersion blender to blend until smooth and creamy. For some texture, blend only half the soup. If using a stand blender, work in batches and vent the lid.
  7. Finish and brighten: Stir in the lemon juice and a pinch of red pepper flakes if using. Adjust seasoning with more salt, pepper, or lemon to taste. If too thick, add a splash of broth or water until it’s where you want it.
  8. Serve: Ladle into bowls and garnish with chopped parsley or chives. Drizzle with a little olive oil and serve with crusty bread.