Roasted Garlic Cannellini Bean Soup (Printable Version)
Rich, creamy white bean soup with sweet roasted garlic, vegetables, and aromatic herbs for a comforting meal.
# What You'll Need:
→ Vegetables & Aromatics
01 - 2 whole heads garlic
02 - 1 medium yellow onion, finely chopped
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced
05 - 1 medium Yukon Gold potato, peeled and diced
→ Beans & Liquids
06 - 2 cans (15 oz each) cannellini beans, drained and rinsed
07 - 4 cups vegetable broth (gluten-free if needed)
08 - 1 cup water
→ Flavorings
09 - 2 tbsp olive oil, plus extra for roasting
10 - 1 tsp fresh thyme leaves (or 1/2 tsp dried)
11 - 1 bay leaf
12 - 1/2 tsp smoked paprika
13 - 1/2 tsp freshly ground black pepper
14 - 1 tsp salt (or to taste)
→ To Finish
15 - Juice of 1/2 lemon
16 - Chopped fresh parsley, for garnish
# How To Make:
01 - Preheat oven to 400°F. Slice tops off garlic heads, drizzle with olive oil, wrap in foil, and roast for 30 minutes until soft and golden. Let cool, then squeeze out the cloves.
02 - In a large soup pot, heat 2 tbsp olive oil over medium heat. Add onion, carrots, celery, and potato. Sauté for 7–8 minutes until softened.
03 - Add roasted garlic, cannellini beans, thyme, bay leaf, smoked paprika, salt, and pepper. Stir well to combine.
04 - Pour in vegetable broth and water. Bring to a boil, then reduce to simmer. Cover and cook for 20 minutes until vegetables are tender.
05 - Remove bay leaf. Use immersion blender to puree until mostly smooth, leaving some texture if desired. Alternatively, blend in batches in a blender.
06 - Stir in lemon juice. Taste and adjust seasoning as needed.
07 - Serve hot, garnished with chopped parsley and extra drizzle of olive oil if desired.
# Expert Advice:
01 -
- The roasted garlic transforms from sharp and spicy into something sweet, mellow, and practically spreadable
- One pot, minimal effort, and the kind of creaminess that makes people swear there's heavy cream involved
02 -
- Don't skip the foil when roasting garlic, it steams in its own oils and prevents burning
- Let the soup cool slightly before blending if you're using a regular blender, hot soup expands violently
03 -
- Use Yukon Gold potatoes instead of Russets for better creaminess without breaking down completely
- Don't blend the soup completely smooth, leaving tiny bits of bean and potato makes it feel more substantial