Creamy Roasted Onion White Bean Soup (Printable Version)
A rich, satisfying soup blending caramelized roasted onions with tender white beans in a smooth, savory broth.
# What You'll Need:
→ Vegetables
01 - 4 large yellow onions, peeled and quartered
02 - 2 cloves garlic, peeled
03 - 1 medium carrot, peeled and chopped
04 - 1 celery stalk, chopped
→ Legumes
05 - 2 cans (15 oz each) white beans (cannellini or navy beans), drained and rinsed
→ Liquids
06 - 4 cups vegetable broth (gluten-free if needed)
07 - 1 cup water
→ Dairy & Alternatives
08 - 1/2 cup heavy cream (or full-fat coconut milk for vegan option)
→ Seasonings
09 - 2 tbsp olive oil
10 - 1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)
11 - 1/2 tsp smoked paprika
12 - 1 bay leaf
13 - Salt and freshly ground black pepper, to taste
→ Garnish
14 - Chopped fresh parsley (optional)
# How To Make:
01 - Preheat your oven to 400°F.
02 - Arrange the quartered onions and garlic cloves on a baking sheet. Drizzle with 1 tablespoon of olive oil and sprinkle lightly with salt and pepper. Roast for 30-35 minutes, until the onions are golden and caramelized.
03 - Heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add carrot and celery; sauté for 5 minutes until softened.
04 - Add the roasted onions and garlic, white beans, thyme, smoked paprika, and bay leaf to the pot. Stir to combine.
05 - Pour in the vegetable broth and water. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes.
06 - Remove the bay leaf. Use an immersion blender to puree the soup in the pot until smooth and creamy (or transfer in batches to a blender).
07 - Stir in the heavy cream (or coconut milk), and adjust seasoning with salt and pepper as needed. Heat gently for 2-3 minutes.
08 - Ladle into bowls and garnish with chopped parsley if desired. Serve hot.
# Expert Advice:
01 -
- The roasted onions turn into something magical and sweet that you cannot get from sautéing alone
- It comes together with pantry staples but tastes like something from a fancy restaurant
02 -
- Do not rush the roasting step the onions need those dark caramelized edges for maximum flavor
- Be careful when blending hot soup always leave room for steam to escape
03 -
- Roast extra onions when you have the oven on and freeze them for future batches
- A splash of white wine or lemon juice right before serving brightens everything