Creamy White Bean and Roasted Garlic Soup

• 2 heads garlic
• 3 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups vegetable broth
• 2 cups water
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1/2 cup heavy cream
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Preheat oven to 400°F. Cut off the top of each garlic head, drizzle with olive oil, wrap in foil, and roast for 40 minutes.
2. 2 In a large pot, heat remaining olive oil over medium heat. Add onion, carrots, and celery; cook until softened.
3. 3 Squeeze roasted garlic cloves into the pot and discard skins.
4. 4 Add broth, water, beans, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 20 minutes.
5. 5 Remove bay leaf. Use an immersion blender to puree soup until creamy.
6. 6 Stir in heavy cream. Season with salt and pepper to taste.
7. 7 Serve hot, garnished with fresh parsley.

Equipment

• Large pot
• Immersion blender or regular blender
• Oven

Variations

• Add a pinch of red pepper flakes for a spicy kick.
• Stir in cooked kale or spinach for extra greens.

Substitutions

• Substitute chicken broth for a non-vegetarian option.
• Use another creamy bean like navy beans if cannellini are unavailable.

Pairings

• Pairs well with a simple green salad or grilled cheese sandwiches.

Nutrition

Tips

• For a vegan option, substitute coconut milk for heavy cream.
• If you don’t have an immersion blender, carefully transfer batches to a blender and puree.

Storage

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with crusty bread or a side salad.
• A sprinkle of Parmesan cheese adds extra richness.

FAQ