Garlic Soup with White Beans
Creamy, comforting, and packed with robust flavors, this Garlic Soup with White Beans is an irresistible blend of roasted garlic, tender white beans, and fragrant thyme. The soup begins with whole bulbs of garlic roasted to golden perfection, infusing it with a rich, caramelized depth. Combined with sautéed onions, creamy beans, and vegetable broth, this velvety soup is both hearty and wholesome. A splash of fresh lemon juice adds a bright, zesty finish, while the optional garnish of fresh thyme elevates its rustic charm. Perfect for cozy nights, this easy-to-make recipe is ready in just over an hour and pairs beautifully with crusty bread for dipping. Whether you're looking for a comforting vegan dinner or a new way to enjoy white beans and roasted garlic, this soup will warm you from the inside out.
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Recipe Information
Ingredients
- 3 whole Garlic bulbs
- 3 tablespoons Olive oil
- 1 medium Onion
- 3 cups White beans (cooked or canned, drained and rinsed)
- 4 cups Vegetable broth
- 1 teaspoon Fresh thyme (optional, plus extra for garnish if desired)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 4 slices Crusty bread (for serving, optional)
Instructions
Preheat your oven to 375°F (190°C).
Trim the tops of the garlic bulbs to expose some of the cloves. Drizzle them with 1 tablespoon of olive oil, then wrap each bulb in aluminum foil. Roast them in the oven for 35-40 minutes, or until they are soft and golden.
While the garlic is roasting, dice the onion. Heat 2 tablespoons of olive oil in a large pot over medium heat, then sauté the onion until it is translucent and softened, about 5-7 minutes.
Add the white beans and vegetable broth to the pot. Stir in the thyme, salt, and black pepper. Reduce the heat to low and simmer for 10 minutes to allow the flavors to meld together.
Once the garlic is done roasting, let it cool slightly. Squeeze the roasted garlic cloves out of their skins and add them to the pot.
Using an immersion blender (or transferring the soup in batches to a regular blender), blend the soup until it is smooth and creamy. If the soup is too thick, you can add a bit more vegetable broth or water to reach your desired consistency.
Stir in the lemon juice to brighten the flavor, and adjust the seasoning with more salt and black pepper if needed.
Serve the soup hot, garnished with fresh thyme if desired. Pair it with slices of crusty bread for dipping, if you like.
Nutrition Facts
Calories |
2290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.9 g | 78% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7287 mg | 317% | |
| Total Carbohydrate | 359.3 g | 131% | |
| Dietary Fiber | 61.1 g | 218% | |
| Total Sugars | 29.0 g | ||
| Protein | 93.9 g | 188% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 885 mg | 68% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 5380 mg | 114% | |
*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.
