White Bean and Roasted Garlic Soup

Creamy, comforting, and packed with flavor, this White Bean and Roasted Garlic Soup is the ultimate bowl of cozy goodness. Made with tender white beans, sweet roasted garlic, and a savory medley of sautéed vegetables, this hearty soup achieves a velvety texture with the help of an immersion blender. Fresh thyme, a hint of lemon juice, and a garnish of parsley elevate its earthy flavors, while low-sodium vegetable broth keeps it light yet satisfying. Perfect for a chilly evening, this wholesome recipe is easy to prepare and pairs beautifully with crusty bread for dipping. Whether you're looking for a vegan meal idea, a gluten-free soup recipe, or simply a way to enjoy the richness of roasted garlic, this dish is guaranteed to be a hit!

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 4 cups white beans (cooked or canned, rinsed and drained)
• 1 whole garlic bulb
• 1 medium yellow onion, diced
• 1 medium carrot, chopped
• 1 medium celery stalk, chopped
• 3 tablespoons olive oil
• 4 cups vegetable broth (low sodium)
• 3 sprigs fresh thyme
• 1 whole bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley, chopped (for garnish)
• 4 slices crusty bread (optional, for serving)

Directions

Step 1

Preheat your oven to 400°F (200°C). Slice off the top of the garlic bulb to expose the cloves. Drizzle 1 tablespoon of olive oil over the cut bulb, wrap it in aluminum foil, and roast in the oven for 40 minutes or until the garlic is soft and golden.

Step 2

While the garlic roasts, heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion, chopped carrot, and chopped celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.

Step 3

Add the cooked white beans, vegetable broth, fresh thyme sprigs, and bay leaf to the pot. Bring to a simmer and cook for 15 minutes to allow the flavors to meld.

Step 4

Once the garlic is roasted, let it cool slightly. Squeeze the soft roasted garlic cloves out of their skins and add them to the pot. Discard the thyme sprigs and bay leaf.

Step 5

Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender, blending until smooth and returning it to the pot.

Step 6

Season the soup with salt, black pepper, and lemon juice. Adjust seasoning to taste if needed.

Step 7

Ladle the soup into bowls and garnish with chopped fresh parsley. Serve hot with slices of crusty bread, if desired.

Nutrition Facts

Serving size	(2512.9g)

Amount per serving	% Daily Value*
Calories	2169.4

Total Fat 54.4g	0%
Saturated Fat 9.7g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 6256.6mg	0%
Total Carbohydrate 336.4g	0%
Dietary Fiber 64.7g	0%
Total Sugars 25.0g
Protein 89.2g	0%

Vitamin D 0IU	0%
Calcium 935.8mg	0%
Iron 29.7mg	0%
Potassium 5157.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.3%

Protein: 16.3%

Carbs: 61.4%