Rosemary and Roasted Garlic White Bean Soup
A warm and comforting soup featuring creamy white beans, aromatic garlic, and fresh rosemary that will warm your heart and nourish your soul.
Ingredients
For the Soup
- 4 heads garlic (top ¼-inch trimmed) Imparting a rich and sweet flavor as it caramelizes.
- 4 sprigs fresh rosemary Adding an aromatic, woodsy note that elevates the dish.
- 2 large leeks (dark green parts removed and halved lengthwise) Contributing a subtle, onion-like sweetness.
- 6 to 8 stalks celery (thinly sliced, approximately 2 cups) Providing a crisp texture and fresh flavor.
- 1 cup grated carrots Infusing the soup with natural sweetness and bright color.
- 1 medium yellow onion (finely diced) A classic ingredient that forms the flavor base.
- 2 leaves dried bay leaves Lending depth and warmth to the overall taste.
- 3 15-ounce cans cannellini beans, drained Creamy and rich, these beans are packed with nutrition.
- 5 cups low-sodium chicken or vegetable broth (divided) For a savory base that ties the flavors together.
- ⅛ cup heavy cream Adding luxurious creaminess to the soup.
- 2 tablespoons olive oil (divided) A necessity for cooking and enriching the flavor.
- ½ lemon (for serving) To brighten the soup with a refreshing zest.
- to taste Kosher salt Essential for enhancing all flavors.
- to taste freshly ground black pepper Essential for enhancing all flavors.
- as needed Grated Parmesan or Fontina cheese (for garnish) Providing a savory touch.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Wrap the four heads of garlic in foil, drizzle with a little olive oil, and roast for about 30-35 minutes until caramelized.
- Slice the leeks in half, rinse them, and place them on a baking sheet to roast until soft and slightly golden.
Cooking
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add finely diced onion, thinly sliced celery, and grated carrots. Sauté until the vegetables are soft and the onions are translucent.
- Add the drained cannellini beans, roasted garlic (squeezing the cloves directly into the pot), roasted leeks, and dried bay leaves. Pour in 4 cups of broth, season with salt and pepper, and let it simmer for about 15 minutes.
- Create roasted garlic paste by squeezing softened cloves into a bowl.
- Using an immersion blender or in batches in a traditional blender, carefully puree the soup until smooth.
- Stir in the garlic paste and heavy cream. Adjust seasoning and add more broth if necessary.
Serving
- Serve the soup hot, garnished with olive oil, lemon juice, and grated cheese.
Notes
For best results, use fresh ingredients and don’t skip the roasting step for enhanced flavors. Store leftovers in an airtight container for up to 3 days.