Creamy Roasted Shallot White Bean Soup (Printable Version)
Velvety soup with sweet roasted shallots and creamy cannellini beans, ready in one hour.
# What You'll Need:
→ Vegetables
01 - 8 large shallots, peeled and halved
02 - 2 medium carrots, peeled and diced
03 - 2 celery stalks, diced
04 - 3 garlic cloves, peeled
05 - 1 medium Yukon Gold potato, peeled and diced
→ Beans
06 - 2 cans (15 oz each) cannellini beans, drained and rinsed
→ Liquids
07 - 4 cups vegetable broth (gluten-free if needed)
08 - 1/2 cup heavy cream (or full-fat coconut milk for vegan)
→ Seasonings & Herbs
09 - 2 tbsp olive oil
10 - 1 tsp fresh thyme leaves (or 1/2 tsp dried)
11 - 1 bay leaf
12 - 1/2 tsp ground black pepper
13 - 1/2 tsp kosher salt (plus more to taste)
→ Garnish
14 - 2 tbsp chopped fresh parsley
15 - Crusty bread, for serving (optional)
# How To Make:
01 - Preheat oven to 400°F.
02 - Place shallots and garlic cloves on a baking sheet. Drizzle with 1 tbsp olive oil and a pinch of salt. Roast for 20–25 minutes, or until golden and soft.
03 - Heat 1 tbsp olive oil in a large pot over medium heat. Add carrots, celery, and potato. Sauté for 5–7 minutes, until vegetables begin to soften.
04 - Add roasted shallots, garlic, bay leaf, thyme, cannellini beans, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
05 - Remove bay leaf. Using an immersion blender (or working in batches in a blender), purée the soup until smooth and creamy.
06 - Stir in heavy cream. Season with salt and black pepper to taste. Warm gently for 2–3 minutes without boiling.
07 - Ladle soup into bowls. Garnish with chopped parsley and serve with crusty bread if desired.
# Expert Advice:
01 -
- Roasting the shallots first transforms them into something sweet and deeply savory, like little flavor bombs that make the whole taste restaurant expensive
- Its one of those rare soups that somehow tastes even better the next day, making it perfect for lazy meal prep
02 -
- Do not skip the roasting step, I tried once and the soup was fine but not special, lacking that deep caramelized undertone that makes people ask what you did differently
- Let the soup cool slightly before blending if using a regular blender, hot soup expands violently and I once had to clean white bean purée off my ceiling
03 -
- Yukon Gold potatoes matter more than you think, russets can make the texture gluey while waxy potatoes do not break down enough
- Immersion blenders are worth every penny if you make pureed soups regularly, but if you only have a regular blender, leave the center cap slightly loose and cover with a kitchen towel to let steam escape