Description

This comforting soup features a velvety texture and a rich, savory flavor profile. Creamy white beans are simmered with aromatic herbs and blended until smooth, creating a hearty base. It is then garnished with tender, caramelized roasted garlic cloves and fresh rosemary, offering a sweet, mellow counterpoint to the earthy soup. A sprinkle of freshly ground black pepper and grated cheese completes this warming dish.

Ingredients

* 2 heads garlic, separated into cloves, unpeeled
* 2 tablespoons olive oil, divided
* 1 large yellow onion, chopped
* 4 cups vegetable broth
* 2 (15-ounce) cans cannellini beans, rinsed and drained
* 2 sprigs fresh rosemary, plus more for garnish
* 1 teaspoon dried thyme
* 1/2 teaspoon salt, or to taste
* 1/4 teaspoon black pepper, or to taste
* 1/4 cup grated Parmesan cheese (optional, for garnish)

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Instructions

Preheat oven to 400°F (200°C). Place unpeeled garlic cloves on a baking sheet, drizzle with 1 tablespoon olive oil, and toss to coat. Roast for 20-25 minutes, or until tender and lightly caramelized. Let cool slightly, then peel. Set aside about 12-15 roasted cloves for garnish and roughly chop the remaining.
In a large pot or Dutch oven, heat the remaining 1 tablespoon olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
Add the chopped roasted garlic, vegetable broth, rinsed cannellini beans, rosemary sprigs, and dried thyme to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes to allow the flavors to meld.
Remove the rosemary sprigs from the soup. Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, transfer the soup in batches to a regular blender and blend until smooth, then return to the pot.
Season the soup with salt and black pepper to taste. If the soup is too thick, add a little more vegetable broth or water until desired consistency is reached.
Ladle the hot soup into bowls. Garnish each serving with the reserved roasted garlic cloves, a sprinkle of fresh rosemary, and grated Parmesan cheese if using. Serve immediately, perhaps with a side of crusty bread.

Notes

* For an extra creamy texture, you can add 1/4 cup of heavy cream or a dairy-free alternative like cashew cream after blending.

* Adjust the amount of roasted garlic to your preference; more garlic will yield a stronger, sweeter garlic flavor.

* This soup can be made ahead of time and stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop.

* If you don’t have an immersion blender, allow the soup to cool slightly before blending in a standard blender to avoid steam buildup.

Prep Time: 15 minutes
Cook Time: 45 minutes

Nutrition

Calories: 280
Fat: 8g
Carbohydrates: 40g
Protein: 14g