Creamy Roasted Artichoke White Bean Soup (Printable Version)
Velvety soup with roasted artichokes, white beans, and Mediterranean herbs.
# What You'll Need:
→ Vegetables
01 - 2 cans (14 oz each) artichoke hearts, drained and quartered
02 - 1 large yellow onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 4 garlic cloves, peeled
06 - 2 cups baby spinach (optional, for garnish)
→ Beans & Broth
07 - 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed
08 - 4 cups vegetable broth
09 - 1 cup unsweetened plant-based milk (oat or almond)
→ Oils & Seasonings
10 - 3 tbsp olive oil, divided
11 - 1 tsp dried thyme
12 - 1 tsp dried oregano
13 - ½ tsp smoked paprika
14 - ½ tsp black pepper
15 - 1 tsp salt, plus more to taste
16 - 1 tbsp fresh lemon juice
→ Garnish
17 - 2 tbsp fresh parsley, chopped
18 - Croutons or toasted bread
# How To Make:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss quartered artichoke hearts and garlic cloves with 1 tablespoon olive oil, ½ teaspoon salt, and black pepper. Spread on prepared baking sheet and roast for 20–25 minutes until golden and slightly crispy at edges.
03 - Heat remaining 2 tablespoons olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 7–8 minutes until softened and fragrant.
04 - Add roasted artichokes and garlic to pot along with white beans, thyme, oregano, smoked paprika, and remaining salt. Stir well to combine.
05 - Pour in vegetable broth and bring to boil. Reduce heat and simmer uncovered for 15 minutes, allowing flavors to meld.
06 - Remove from heat. Use immersion blender to blend until creamy and smooth, or transfer carefully in batches to countertop blender. For chunkier texture, blend only part of soup.
07 - Stir in plant-based milk and lemon juice. Taste and adjust seasoning as desired.
08 - Ladle into bowls. Garnish with baby spinach, parsley, and croutons if desired. Serve warm.
# Expert Advice:
01 -
- The roasted artichokes bring this incredible depth and almost meaty richness you never expect from a vegetable soup
- It comes together in under an hour but tastes like it simmered all day
- Perfect for those nights when you want something comforting but not heavy
02 -
- The immersion blender method is so much easier than transferring hot soup to a regular blender, but if you do use a countertop blender, never fill it more than halfway and vent the lid
- This soup actually tastes better the next day, so make a big batch and keep some for lunch
03 -
- Dont skip roasting the artichokes first because that step is what creates the deep, complex flavor that makes this soup special
- If you want it extra creamy, blend in half an avocado at the end for this incredible silky texture no one will guess