Creamy Vegan Roasted Garlic and Rosemary White Bean Soup
If you know me, you know I’m all about the soups! There is something about a good soup that’s comforting and bonus, they are SO EASY and can be packed with veggie goodness. If you think all soups have to be filled with heavy cream and chicken stock, you’re greatly mistaken…
You can make a fab soup, with just a handful of plant based ingredients!
When thinking of the next best soup, I started dreaming of my Roasted Garlic and Rosemary White Bean Dip. It’s by far one of my favorite dishes and I just knew.. you could easily take those same components and create and amazing soup. I was right!
Don’t every work with white beans? They are honestly one of my favorites as they have a neutral flavor making them great for everything from dips to salads, soups and more!
What’s great about this white bean soup?! Everything! It’s quick, easy, affordable, perf for fall/winter, packed with flavor, contains 2 heads of garlic, features notes of rosemary and white wine, is thick, creamy, dreamy, packed with plant protein, fiber, features cashews to add the creamy texture, you can puree half the soups to have more of a chunky texture and goes magically with a grilled cheese!!
If you’re a lover of all things garlic or crave that perfect effortless soup, you have to try this new Creamy vegan Roasted Garlic + Rosemary White Bean Soup!!
Why this recipe is great:
Quick
Easy
Affordable
Packed with flavor
Packed with fiber
Packed with protein
Perfect for fall/winter
Notes of rosemary and white wine
Creamy Vegan Roasted Garlic and Rosemary White Bean Soup
- Total Time: 1 hour
- Yield: 4 bowls of soup 1x
Ingredients
- 2 Heads of garlic
- 1/2 tbsp olive oil
- 1 tbsp vegan butter
- 1 1/2 cups yellow onion, chopped
- 2 tbsp fresh rosemary, chopped
- 2 cups cannellini beans, additional for garnish
- 4 cups vegetable broth
- 1/2 cup almond milk (optional)
- 1/2 cup soaked cashews
- 1/3 cup cooking wine
- Salt/Pepper as needed
Instructions
- Soak cashews in boiling hot water, set aside
- Preheat oven to 400ºF
- Trim the tops off 4 of the heads of garlic. Just enough to expose all its cloves. Pour ½ tablespoon olive oil over the exposed cloves and sprinkle with a little salt and pepper. Place each bulb right side up on a small square of foil. Fold the foil around the bulb of garlic and place on a cookie sheet. Roast the garlic for 45 minutes. Cool thoroughly.
- In a large pot add the vegan butter (you can always stick to olive oil) and chopped onion to pan. Sauté onions until they start to caramelize, about 10 minutes. Add the roasted garlic and rosemary and cook for another 3 minutes allowing the flavors to combine. Season with salt and pepper. Now add the white wine and cook for another 3 mins until slightly reduced.
- Add the broth and rinsed/drained beans and bring to a boil, then reduce to a simmer. (10 mins)
- In a high power blender add portions of the soup with the soaked cashews. Blend until smooth. Now add the remaining soup to the blender and continue to blend. Add back into the pot and top with almond milk or additional broth to adjust the consistency (optional). Garnish with additional white beans, chopped rosemary, black pepper and a drizzle of olive oil. Serve hot!
- Prep Time: 45 min
- Cook Time: 15 mins
- Category: Soup
I served this soup to guests at my small guesthouse – it was a big hit.
I love the rosemary in this smooth creamy soup. Thank you for a great recipe.
Hi there – I am wondering when do you add the beans. I am missing it in the recipe. And can you use dry or canned beans? Thanks!
Thank you for catching that!I simply added them to the pot with the broth, then threw it in the blender with everything. Save a few for garnishing!