This Roasted Garlic and White Bean Soup is the epitome of comfort, combining the rich, caramelized flavors of roasted garlic with the creamy goodness of white beans. Not only does it offer warmth and nourishment, but it is also beautifully complemented by the fresh parsley and a hint of lemon, making it a delightful dish to enjoy on a chilly evening. Quick to prepare, this soup will surely become a staple in your kitchen for those cozy, weeknight dinners.
Pin this recipe
Print this recipeIngrédients
- 1 large head of garlic
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 cloves garlic, minced
- 2 cans white beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon fresh thyme, chopped
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- 1/4 cup fresh parsley, chopped
- Crusty bread, bread, for serving
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the top off the head of garlic to expose the cloves, drizzle with 1 tablespoon of olive oil, wrap in foil, and roast in the oven for 30 minutes until tender and golden brown.
- In a large pot, heat the remaining 2 tablespoons of olive oil over medium heat.
- Add the chopped onion and diced carrots, sautéing until the onion is translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Add the white beans, vegetable broth, fresh thyme, sea salt, and black pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 20 minutes.
- Squeeze the roasted garlic from its skins and add it to the soup.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches and blend until creamy.
- Stir in the lemon juice and chopped parsley.
- Serve hot with crusty bread on the side.
Nutrition
Serving: 100g | Calories: 230kcal | Carbohydrates: 30g | Protéines: 8g | Fat: 9g | Sucre: 4g