Description
Velvety white bean soup infused with sweet roasted garlic and fragrant rosemary.
Ingredients
Scale
- 2 cans (15 oz each) white beans (drained & rinsed)
- 1 whole head garlic
- 2 tbsp olive oil
- 1 tbsp fresh rosemary (chopped)
- 1 small onion (diced)
- 1 small carrot (finely diced)
- 3 cups vegetable broth
- ½ cup heavy cream (or coconut cream)
- Salt & black pepper
- Red pepper flakes (optional)
- Fresh rosemary sprig (garnish)
Instructions
- Preheat oven to 400°F. Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast 30–35 minutes until soft and golden.
- In a pot, heat olive oil and sauté onion and carrot until softened.
- Squeeze roasted garlic cloves into the pot and stir in chopped rosemary.
- Add white beans and vegetable broth; simmer 10–15 minutes to blend flavors.
- Blend until smooth and creamy using an immersion blender.
- Stir in heavy cream, season with salt, pepper, and a pinch of red pepper flakes.
- Serve warm with a drizzle of olive oil and fresh rosemary on top.
Notes
- For a vegan option, substitute heavy cream with coconut cream.
- Adjust seasoning according to taste.
- Red pepper flakes can be omitted for a milder flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Roasting and simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg