Creamy Roasted Leek White Bean (Printable Version)
Velvety roasted leek and white bean soup, ready in 55 minutes
# What You'll Need:
→ Vegetables
01 - 3 large leeks, trimmed and cleaned
02 - 2 medium carrots, peeled and diced
03 - 2 celery stalks, diced
04 - 3 cloves garlic, peeled
→ Beans & Broth
05 - 2 cans (15 oz each) cannellini beans, drained and rinsed
06 - 4 cups vegetable broth (gluten-free if needed)
→ Dairy
07 - 1/2 cup heavy cream (or plant-based cream for vegan option)
→ Fat & Seasonings
08 - 3 tbsp olive oil
09 - 1/2 tsp dried thyme
10 - 1 bay leaf
11 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - Chopped fresh parsley, for serving
13 - Crusty bread, for serving (optional)
# How To Make:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Slice the leeks lengthwise, wash thoroughly, then cut into 1-inch pieces. Place leeks, garlic cloves, carrots, and celery on the prepared baking sheet. Drizzle with 2 tbsp olive oil, sprinkle with salt and pepper, and toss to coat.
03 - Roast vegetables in the preheated oven for 25–30 minutes, stirring once, until leeks are golden and vegetables are tender.
04 - In a large pot, heat remaining 1 tbsp olive oil over medium heat. Add roasted vegetables, cannellini beans, thyme, and bay leaf. Pour in vegetable broth. Bring to a simmer and cook for 10–15 minutes, allowing flavors to meld.
05 - Remove the bay leaf. Use an immersion blender to puree the soup until creamy but still slightly chunky, or blend in batches in a countertop blender (vent lid to avoid steam buildup).
06 - Stir in heavy cream. Taste and adjust salt and pepper as needed.
07 - Ladle soup into bowls. Garnish with fresh parsley and serve with crusty bread if desired.
# Expert Advice:
01 -
- The roasted leeks develop this natural sweetness that makes the soup taste like it cooked for hours
- Its one of those rare soups that actually freezes beautifully, making it perfect for meal prep
02 -
- Immersion blenders are worth every penny for soup making, but if you're using a regular blender, never fill it more than halfway hot soup expands aggressively
- The soup will thicken as it sits, so thin it with a splash of broth or water when reheating
03 -
- Don't rush the roasting step, those golden edges on the leeks are where half the flavor lives
- If the soup seems too thick after blending, add more broth a half cup at a time until it's perfect