Creamy Vegan Roasted Garlic and Rosemary White Bean Soup Recipe
This creamy vegan roasted garlic and rosemary white bean soup is a comforting and flavorful dish perfect for a cozy meal. Featuring roasted garlic, fragrant rosemary, and creamy cannellini beans blended with soaked cashews and almond milk, this soup offers a rich and velvety texture without any dairy. The slow roasting of garlic enhances its sweetness and depth, while the sautéed onions and wine add layers of flavor. It’s an easy-to-make, nourishing vegan soup that serves 4 and is ideal for a heartwarming lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Soup
- Method: Roasting
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Roasted Garlic
- 2 heads of garlic
- 1/2 tablespoon olive oil
- Salt and pepper, to taste
Sautéed Base
- 1 tablespoon vegan butter (or additional olive oil)
- 1 1/2 cups yellow onion, chopped
- 2 tablespoons fresh rosemary, chopped
Main Ingredients
- 2 cups cannellini beans, rinsed and drained (plus extra for garnish)
- 4 cups vegetable broth
- 1/3 cup cooking white wine
- 1/2 cup almond milk (optional, for adjusting consistency)
- 1/2 cup soaked cashews (soaked in hot water)
- Salt and pepper, to taste
Instructions
- Soak Cashews: Soak the cashews in boiling hot water and set aside to soften while preparing the rest of the ingredients. This will help achieve a creamy texture in the blended soup.
- Preheat Oven: Preheat your oven to 400ºF (200ºC) to prepare for roasting the garlic.
- Roast Garlic: Trim the tops off the two garlic heads just enough to expose all the cloves. Drizzle the exposed cloves with 1/2 tablespoon olive oil and sprinkle with salt and pepper. Place each garlic head upright on a small square of foil, wrap them securely, and place on a baking sheet. Roast for 45 minutes. Remove and let cool completely.
- Sauté Onions and Aromatics: In a large pot, melt the vegan butter or heat olive oil over medium heat. Add the chopped onions and sauté for about 10 minutes until they begin to caramelize. Stir in the roasted garlic (squeezed out of its skins) and fresh rosemary, cooking for an additional 3 minutes to meld the flavors. Season lightly with salt and pepper.
- Deglaze and Reduce: Pour in the cooking white wine and continue to cook for another 3 minutes, allowing it to slightly reduce and intensify the flavor base.
- Add Broth and Beans: Add the vegetable broth and rinsed/drained cannellini beans to the pot. Bring the mixture to a boil, then lower the heat and simmer gently for 10 minutes, letting the flavors combine.
- Blend Soup: Working in batches, transfer portions of the soup to a high-powered blender along with the soaked cashews. Blend until completely smooth. Add the remaining soup and continue blending until the entire batch is creamy.
- Finish and Adjust Consistency: Return the blended soup to the pot. Stir in the optional almond milk or additional vegetable broth to reach your desired consistency. Reheat gently if needed.
- Garnish and Serve: Ladle the soup into bowls and garnish with extra cannellini beans, chopped rosemary, freshly ground black pepper, and a drizzle of olive oil. Serve hot and enjoy!
Notes
- Soaking cashews in hot water softens them for a smoother blend and creamier soup texture.
- Roasting the garlic slowly caramelizes the cloves, adding natural sweetness and depth of flavor.
- Use vegetable broth to keep the soup vegan and add richness.
- Adjust consistency with almond milk or broth depending on preferred thickness.
- Fresh rosemary adds a fragrant herbal note; dried rosemary can be substituted but use sparingly.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to a month.
- This soup pairs well with crusty bread or a fresh green salad for a complete meal.
