Description
Rosemary Roasted Garlic Bean Soup is a comforting blend of roasted garlic and fresh rosemary, creating a hearty dish that’s perfect for chilly evenings. This creamy soup, enriched with white beans, delivers a delightful combination of flavors that warms the soul. Easy to prepare and visually stunning, it’s an ideal choice for gatherings or cozy meals at home.
Ingredients
Scale
- 2 cups canned white beans (cannellini or great northern), drained and rinsed
- 1 whole bulb garlic
- 2 tablespoons olive oil, divided
- 1 medium onion, chopped
- 4 cups low-sodium vegetable broth
- 2 sprigs fresh rosemary, leaves removed
Instructions
- Preheat your oven to 400°F (200°C). Slice the top off the garlic bulb, drizzle with 1 tablespoon olive oil, wrap in foil, and roast for about 30 minutes until soft.
- In a large pot over medium heat, add the remaining tablespoon of olive oil. Sauté the chopped onion until translucent (about 5 minutes).
- Squeeze the roasted garlic cloves into the pot and stir in white beans, vegetable broth, and rosemary leaves. Bring to a gentle simmer.
- Blend the soup using an immersion blender until smooth or transfer half to a regular blender for a creamy consistency.
- Season with salt and pepper to taste. Serve hot with an extra drizzle of olive oil on top.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting/Sautéing/Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 200
- Sugar: 2g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg