Creamy Roasted Artichoke White Bean (Printable Version)
Velvety roasted artichokes and white beans pureed with lemon, herbs and cream for a warm, comforting bowl.
# What You'll Need:
→ Vegetables
01 - 1 (14 oz) can artichoke hearts, drained and halved (or 2 cups thawed frozen artichoke hearts)
02 - 1 medium yellow onion, diced
03 - 2 celery stalks, diced
04 - 2 garlic cloves, minced
→ Beans & Broth
05 - 1 (15 oz) can white beans (cannellini or Great Northern), rinsed and drained
06 - 4 cups low-sodium vegetable broth
→ Creaminess & Flavor
07 - 1/2 cup heavy cream or unsweetened plant-based cream
08 - 2 tablespoons extra virgin olive oil
09 - 1 teaspoon dried thyme
10 - 1/2 teaspoon dried oregano
11 - 1/4 teaspoon ground black pepper
12 - 1/2 teaspoon salt, plus more to taste
13 - Zest of 1 lemon
14 - 2 tablespoons fresh lemon juice
→ Garnish (optional)
15 - Chopped fresh parsley
16 - Extra olive oil for drizzling
17 - Crusty gluten-free bread
# How To Make:
01 - Preheat the oven to 425°F.
02 - Toss the artichoke hearts with 1 tablespoon olive oil, half the thyme, and a pinch of salt. Spread on a baking sheet and roast for 18-20 minutes, turning once, until golden and caramelized.
03 - While artichokes roast, heat remaining olive oil in a large pot over medium heat. Add onion and celery; sauté for 5-6 minutes until softened.
04 - Stir in garlic, remaining thyme, oregano, salt, and pepper; cook for 1 minute until fragrant.
05 - Add roasted artichoke hearts, white beans, and vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
06 - Remove from heat. Using an immersion blender (or in batches in a blender), purée soup until very smooth.
07 - Stir in cream, lemon zest, and lemon juice. Adjust seasoning to taste. If soup is too thick, thin with additional broth or water.
08 - Ladle into bowls. Garnish with parsley, a drizzle of olive oil, and serve with crusty bread if desired.
# Expert Advice:
01 -
- The roasted artichoke hearts give this soup a deeply savory, almost nutty sweetness that feels like it took hours but barely asks twenty minutes of your attention.
- Pureeing the beans with the broth creates this impossibly silky texture without a single drop of flour or a roux to fuss over.
02 -
- Do not rush the roasting step because those caramelized edges on the artichoke hearts are what separate a good soup from one people will ask you to make again and again.
- If you want a chunkier soup, hold back a handful of roasted artichoke hearts before blending and stir them in chopped at the end for lovely bites of texture.
03 -
- Rinse your canned white beans until the water runs completely clear because that starchy liquid is what makes bean soups taste muddy instead of clean and bright.
- Add the lemon juice off the heat and at the very last moment so the cream does not curdle and the citrus stays vibrant.