Creamy Roasted Turnip White Bean Soup (Printable Version)

A velvety blend of caramelized roasted turnips and creamy white beans with aromatic vegetables for a warming, satisfying meal.

# What You'll Need:

→ Vegetables

01 - 1 ½ lbs turnips, peeled and cut into 1-inch cubes
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 garlic cloves, minced

→ Beans

06 - 1 (15 oz) can white beans (cannellini or Great Northern), drained and rinsed

→ Liquids

07 - 4 cups low-sodium vegetable broth
08 - ½ cup heavy cream or unsweetened plant-based cream

→ Seasonings & Oils

09 - 3 tbsp olive oil, divided
10 - 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
11 - ½ tsp ground black pepper
12 - 1 tsp sea salt, plus more to taste
13 - 1 tbsp lemon juice (optional, for brightness)

→ Garnish

14 - Chopped fresh parsley
15 - Cracked black pepper

# How To Make:

01 - Preheat your oven to 425°F.
02 - Toss the cubed turnips with 2 tablespoons olive oil, ½ teaspoon salt, and half the thyme. Arrange on a baking sheet in a single layer. Roast for 25–30 minutes, turning halfway, until golden and tender.
03 - While turnips roast, heat 1 tablespoon olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 6–8 minutes until softened.
04 - Add minced garlic and remaining thyme; cook for 1 minute until fragrant.
05 - Add roasted turnips, white beans, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
06 - Remove from heat. Using an immersion blender (or working in batches with a countertop blender), blend the soup until smooth and creamy.
07 - Stir in cream and lemon juice. Reheat gently over low heat if needed. Adjust seasoning with additional salt and pepper to taste.
08 - Ladle into bowls and garnish with chopped parsley and extra black pepper, if desired.

# Expert Advice:

01 -
  • Roasting turnips first unlocks a natural sweetness that makes even turnip skeptics converts
  • The white beans create this incredible velvety texture without any heavy cream required
  • It comes together in about an hour but tastes like something that simmered all day
02 -
  • Don't crowd your turnips on the baking sheet or they'll steam instead of roast, losing that caramelized flavor
  • If blending hot soup in a regular blender, remove the center cap and cover with a kitchen towel to prevent steam explosions
  • The soup thickens as it sits, so add a splash more broth when reheating leftovers
03 -
  • Roast your turnips until they're deeply golden in spots, that's where all the sweet caramelized flavor lives
  • Use an immersion blender if possible, it's so much easier than transferring hot soup to a blender

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