Ingredients
- 1 whole garlic bulb
- 1 tbsp olive oil (plus extra for roasting)
- 1 medium onion, chopped
- 2 medium carrots, chopped (optional)
- 2 celery stalks, chopped (optional)
- 2–3 sprigs fresh rosemary (or 1 tsp dried)
- 3 cups vegetable or chicken broth
- 2 (15 oz) cans white beans (cannellini or great northern), drained and rinsed
- Salt and black pepper, to taste
- 1 tbsp lemon juice (optional)
- ¼ cup heavy cream or coconut milk (optional)
- Fresh parsley or rosemary, for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C). Slice the top off the garlic bulb to expose cloves. Drizzle with olive oil, wrap in foil, and roast 35–40 minutes until soft.
- In a pot, heat olive oil over medium. Sauté onion (and carrots/celery if using) until softened, about 5–7 minutes.
- Add rosemary, stir 1 minute. Then add beans and broth.
- Squeeze roasted garlic from skins and add to pot.
- Bring to a gentle simmer and cook 15–20 minutes to meld flavors.
- Blend the soup using an immersion blender, or pulse in a regular blender—leave some texture if preferred.
- Stir in cream or coconut milk (if using), lemon juice, and season with salt and pepper.
- Garnish with fresh parsley or rosemary and serve hot with crusty bread.
Notes
- Roasted garlic can be prepared ahead and stored in the fridge up to a week.
- Coconut milk offers a dairy‑free creamy alternative.
- Blend only part of the soup for a chunkier consistency.
- A drizzle of truffle oil or a sprinkle of parmesan adds a gourmet touch.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg