Roasted Garlic and White Bean Soup
A silky, protein-packed soup featuring roasted garlic, creamy white beans, and fresh rosemary.
Recipe Author
Riff Kitchen@riffkitchen
Roasted Garlic and White Bean Soup
A silky, protein-packed soup featuring roasted garlic, creamy white beans, and fresh rosemary.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 35 cook
- 45 min
- servings
- 4
- effort
- Easy
Chef's note
Blending half the beans creates a luxurious, velvety texture without needing heavy cream.
Method
6 steps · tap one to tick it off
Tips
Slice the top off the garlic bulb. Cutting across the top exposes every clove, so a little of the olive oil can soak in and the soft cloves squeeze out easily after roasting.
Roast until every clove is soft. If a clove does not squash easily at 20 minutes, give it 10 more. Underroasted garlic tastes sharp instead of sweet.
Keep the rosemary sprig whole. Its needles loosen as it simmers. Whole, the sprig lifts out in one piece before blending, so no tough needles end up in the soup.
Swaps
No rosemary sprig? A pinch of dried rosemary, or a few thyme sprigs.
No vegetable stock? Water with an extra pinch of salt. The roasted garlic carries most of the flavor.
No yellow onion? A large shallot, or the white part of a leek, well washed.
Storage
Fridge: 3 to 4 days in a sealed container. It thickens as it sits, so thin it with stock or water.
Freezer: 2 to 3 months for best quality. It comes back thicker; stir in water as it warms.
Reheat: In a pot over medium heat with a splash of water, stirring until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Ask the chef
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Chef's note
Blending half the beans creates a luxurious, velvety texture without needing heavy cream.
Instructions
Follow the steps to perfection.
Tips
Slice the top off the garlic bulb. Cutting across the top exposes every clove, so a little of the olive oil can soak in and the soft cloves squeeze out easily after roasting.
Roast until every clove is soft. If a clove does not squash easily at 20 minutes, give it 10 more. Underroasted garlic tastes sharp instead of sweet.
Keep the rosemary sprig whole. Its needles loosen as it simmers. Whole, the sprig lifts out in one piece before blending, so no tough needles end up in the soup.
Swaps
No rosemary sprig? A pinch of dried rosemary, or a few thyme sprigs.
No vegetable stock? Water with an extra pinch of salt. The roasted garlic carries most of the flavor.
No yellow onion? A large shallot, or the white part of a leek, well washed.
Storage
Fridge: 3 to 4 days in a sealed container. It thickens as it sits, so thin it with stock or water.
Freezer: 2 to 3 months for best quality. It comes back thicker; stir in water as it warms.
Reheat: In a pot over medium heat with a splash of water, stirring until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix