Creamy Roasted Radish White Bean Soup (Printable Version)
Silky soup with roasted radishes, creamy white beans, and warming spices for a nourishing 50-minute meal.
# What You'll Need:
→ Vegetables
01 - 1 lb radishes, trimmed and halved
02 - 1 medium yellow onion, diced
03 - 2 cloves garlic, minced
04 - 2 stalks celery, diced
05 - 1 medium carrot, diced
→ Beans & Broth
06 - 2 cups cooked white beans (cannellini or Great Northern), rinsed and drained
07 - 4 cups vegetable broth
→ Dairy & Creaminess
08 - 1/2 cup heavy cream or coconut cream
→ Seasonings
09 - 2 tbsp olive oil
10 - 1 tsp dried thyme
11 - 1/2 tsp smoked paprika
12 - 1/2 tsp ground black pepper
13 - 1/2 tsp salt, or to taste
→ Garnish
14 - Chopped fresh parsley
15 - Croutons or toasted seeds
# How To Make:
01 - Preheat oven to 425°F.
02 - Toss the halved radishes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, until golden and slightly caramelized.
03 - Heat the remaining tablespoon olive oil in a large pot over medium heat. Add onion, celery, and carrot; sauté for 5–6 minutes until softened.
04 - Add garlic, thyme, and smoked paprika; cook for 1 minute until fragrant.
05 - Add roasted radishes, white beans, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
06 - Using an immersion blender (or in batches in a regular blender), blend the soup until smooth and creamy.
07 - Stir in the cream or coconut cream. Taste and adjust seasoning with salt and pepper as needed.
08 - Ladle into bowls and garnish with parsley and optional toppings.
# Expert Advice:
01 -
- Roasting transforms radishes into something sweet and surprising
- Came together from a what do I do with all these radishes moment
02 -
- Roasting radishes is the game changer that makes this soup special
- Letting the soup cool slightly before blending prevents accidents
03 -
- Coconut cream works surprisingly well for a vegan version
- Let your roasted radishes cool slightly before adding to the soup