This roasted garlic white bean soup is easy to make and packed with flavor. Roasted garlic gives the soup that little something extra.
It was soup Sunday and I was looking for an easy meal to make. But I was all over the map on what I wanted. I was thinking white bean potato soup but I had just made my Copycat Outback Potato Soup  the week before. So I started flipping thru some old cookbooks for inspiration. There was a recipe for a roasted garlic soup and thought, what if I combined the two ideas? I pitched the idea of a roasted garlic white bean soup to my husband and he was all for it.
If you haven’t tried roasting a head of garlic and smearing it on a cracker you are for sure missing out. But instead of a cracker it was going to go in my soup. And I wanted a lot of it. So I took four whole heads of garlic for this recipe. People get intimidated by roasting garlic but it is seriously the easiest thing. Here is how you do it.
- Cut the top quarter inch off the head of garlic. You want to expose the tops of the the cloves.
- Drizzle with olive oil and season with salt and pepper. I see a lot of people just roast their garlic in the oven without seasoning. While that is fine I prefer to take the opportunity to season every aspect of my food including this!
- Lay a few sprigs of rosemary over the tops of the garlic
- Roast in oven for forty minutes until soft
- Let cool so you can handle it
- Remove the outer papery layers of the garlic cloves
- Squeeze at the base of the head of garlic so all the cloves pop out, some will come out like a paste so be sure to get that as well
Another thing we like to do is mix all that roasted garlic with some Boursin cheese and put it on a toasty baguette. You will thank me later.
Beans – fruit or legume?
We all know the song we used to sing as a kid. But beans indeed are NOT a fruit. They are a legume. Apparently why beans or other legumes for that matter have been called fruit is because the “fruit” of the legume comes out of a pod. Think about peanuts in a shell. The shell of the peanut is the “pod” and the peanut is the actual “fruit”. Whatever you want to call them beans have SO many great health benefits and are a great source of protein especially when you don’t eat a lot (or any!) meat.
I love cooking with cannellini beans and have a new found appreciation for them since visiting Italy where they can be a staple for cooking depending on the region you are in. They are super creamy which makes them a perfect addition to soups and stews. If you can’t find cannellini beans Great Northern beans are a good substitute.
While you most certainly could soak dried beans overnight I prefer to save time by using boxed beans (or canned beans). For people that might say “I don’t like beans” good news – you are blending this whole soup up. I don’t like carrots but they are in this soup. My husband doesn’t like celery but it’s in this soup. Once you blend it all together with that roasted garlic I promise you can’t taste one ingredient on it’s own. So sneak in those veggies for your picky eaters!
Looking for more ways to use beans?
This creamy lemon orzo soup  is made “creamy” with beans!
More blended beans go into this tomato Florentine soup 
This one pot orzo with veggies  is an easy meatless meal
The next time you are looking for an easy soup to make try this roasted garlic white bean soup. And remember, if you do try it be sure to share it, rate it and tag me on Instagram!