Creamy Roasted Romanesco White Bean (Printable Version)
Velvety roasted Romanesco and white beans puréed with thyme, milk, and lemon for a comforting, nourishing bowl.
# What You'll Need:
→ Vegetables
01 - 1 medium Romanesco head (about 1.3 pounds), cut into florets
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, peeled and sliced
04 - 2 stalks celery, diced
05 - 3 garlic cloves, peeled
06 - 1 medium Yukon gold potato, peeled and diced
→ Legumes
07 - 1 can (15 ounces) white beans, drained and rinsed
→ Liquids
08 - 4 cups vegetable broth
09 - 1 cup whole milk or unsweetened plant-based milk
→ Fats & Seasonings
10 - 3 tablespoons olive oil, divided
11 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
12 - 1/2 teaspoon ground black pepper
13 - 1 teaspoon fine sea salt, plus more to taste
14 - 1/4 teaspoon ground nutmeg (optional)
15 - Juice of 1/2 lemon
→ Garnish (optional)
16 - Crème fraîche or Greek yogurt
17 - Chopped fresh parsley
18 - Crusty bread, for serving
# How To Make:
01 - Set oven to 425°F. Line a baking sheet with parchment paper.
02 - Toss Romanesco florets and garlic cloves with 2 tablespoons olive oil, a pinch of salt, and pepper. Spread on prepared baking sheet and roast for 20 to 25 minutes, turning once, until golden and tender.
03 - Meanwhile, heat 1 tablespoon olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; sauté for 6 to 8 minutes until softened.
04 - Stir in diced Yukon gold potato, thyme, and nutmeg if using. Cook for 2 minutes.
05 - Add roasted Romanesco, garlic, white beans, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes until all vegetables are very tender.
06 - Remove pot from heat. Stir in milk and lemon juice.
07 - Blend soup with an immersion blender until velvety and creamy. Alternatively, let cool slightly and blend in batches using a countertop blender.
08 - Taste and adjust with additional salt, pepper, or lemon juice as needed.
09 - Ladle into bowls and garnish with a swirl of crème fraîche or Greek yogurt and chopped parsley. Serve with crusty bread if desired.
# Expert Advice:
01 -
- The roasted Romanesco gives the soup a deep, nutty flavor that feels a world away from anything canned.
- Blending white beans in creates luxurious creaminess without heavy cream – a trick I wish Id learned years ago.
02 -
- Adding too much broth waters down the soup – err on the side of less and thin it at the end if needed.
- Letting the soup cool just a little before blending saves you from hot splatters all over the kitchen.
03 -
- Roast the Romanesco until you see crisp brown edges – thats where the flavor magic happens.
- Never skip the final lemon squeeze; it makes the finished soup taste bright and fresh instead of flat.