If you’re in the mood for something deeply satisfying that comes together with pantry basics and a bit of Mediterranean flair, Roasted White Bean Soup is about to become your new favorite. This luscious, creamy soup layers toasty, golden beans with fragrant herbs, bright vegetables, and just the right touch of lemon to finish. It’s hearty and comforting, yet light enough for any time of year. Whether you’re hunting for a wholesome weeknight dinner or something to impress at your next cozy gathering, this soup brings warmth, flavor, and a beautiful simplicity to the table.
Ingredients You’ll Need
Get ready to fall in love with how straightforward and wholesome the ingredients are in this Roasted White Bean Soup. Each component brings its own character — from silky, protein-packed beans to vibrant veggies and crisp, herbaceous garnishes — working together for a nourishing, colorful bowl.
- White beans (2 cans, drained & rinsed): The creamy backbone of the soup, beans offer fiber, protein, and a naturally smooth texture.
- Olive oil (2 tablespoons): Adds both flavor and silkiness, especially when drizzled at the end.
- Yellow onion (chopped): Lends a gentle sweetness as the aromatic foundation.
- Garlic cloves (minced): Three cloves bring an irresistible savory depth.
- Carrots (peeled & diced): A pop of color and hint of sweetness make every bite more vibrant.
- Celery stalks (diced): Offers fresh flavor and classic soup structure.
- Vegetable broth (4 cups): The liquid gold that brings everything together and enhances every note.
- Fresh thyme (1 tsp) or dried (1/2 tsp): Infuses the soup with a subtle, earthy aroma.
- Smoked paprika (1/2 tsp): For gentle smokiness and rich color that elevates the whole pot.
- Salt and pepper to taste: Don’t be shy — proper seasoning is key to making the flavors sing.
- Juice of 1/2 lemon: Just a splash brightens everything up right at the end.
- Chopped parsley and extra olive oil: For that fresh, glossy finish when serving.
How to Make Roasted White Bean Soup
Step 1: Roast the Beans
Start by heating your oven to 425°F (220°C). Spread the drained and rinsed white beans on a baking sheet, drizzle with a tablespoon of olive oil, sprinkle with salt and pepper, and give them a toss. Roast the beans for 20 to 25 minutes, stirring once halfway through, until they’re golden, crisp around the edges, and a little toasty. This magic step brings a wonderful nuttiness and deep, irresistible flavor to the final Roasted White Bean Soup.
Step 2: Sauté the Vegetables
In a large pot, warm the remaining tablespoon of olive oil over medium heat. Add the chopped onion, diced carrots, and celery, and cook for 6 to 8 minutes, stirring occasionally. You’re aiming for the veggies to soften and the onion to look slightly translucent. This is where the flavor base for your Roasted White Bean Soup is built, so take your time and let the aromas develop.
Step 3: Add Garlic and Spices
Once your veggies have softened, stir in the minced garlic, fresh (or dried) thyme, and smoked paprika. Let them cook, stirring, for about one minute until fragrant — this quick step releases the oils from the herbs and helps the spices bloom, creating that signature, mouthwatering warmth of Roasted White Bean Soup.
Step 4: Simmer and Blend
Pour in the vegetable broth and add half of the roasted beans to the pot. Bring the mixture to a gentle simmer, then cook for about 10 minutes. This is your chance to let the flavors mingle and meld together. Use an immersion blender to puree the soup until it’s ultra-smooth and creamy (or blend in batches if you prefer). Stir in the remaining roasted beans, which add a wonderful texture contrast in each spoonful.
Step 5: Finish and Serve
Stir in the lemon juice and give your Roasted White Bean Soup a taste. Adjust with a little more salt, pepper, or lemon if needed. Dish it up hot, with each bowl topped generously with chopped parsley and a drizzle of extra virgin olive oil for a sparkling, herbaceous finish.
How to Serve Roasted White Bean Soup
Garnishes
Fresh, simple garnishes can turn every bowl of Roasted White Bean Soup into something absolutely inviting. A sprinkle of chopped parsley adds brightness and color that pops, while a drizzle of really good olive oil makes the whole soup feel extra luxurious. For even more flavor, try a scattering of freshly ground black pepper or a pinch of smoked paprika right before serving.
Side Dishes
This soup shines with a crusty slice of toasted sourdough for dipping, or a simple green salad tossed with lemony vinaigrette. If you’re feeling bold, brush some bread with garlic and olive oil and toast it up for garlic bread. The soup’s creamy body pairs so well with crisp, fresh, or tangy sides — balancing every bite.
Creative Ways to Present
Want to impress guests? Try serving Roasted White Bean Soup in rustic mugs for a cozy appetizer, or ladle it into shallow bowls and top with homemade croutons or a swirl of herbed yogurt. For a heartier meal, scatter pan-seared mushrooms or roasted chickpeas over the top for extra crunch and drama.
Make Ahead and Storage
Storing Leftovers
Let your leftover Roasted White Bean Soup cool completely before transferring to an airtight container. It will keep well in the fridge for up to four days. The flavors only deepen as it sits, making for some truly craveable lunches or quick dinners throughout the week.
Freezing
For longer storage, Roasted White Bean Soup freezes beautifully! Portion cooled soup into freezer-safe containers or bags in individual portions. Lay bags flat to save space, and label with the date. The soup will keep its creamy texture and flavor for up to three months in the freezer.
Reheating
To reheat, warm the soup gently in a saucepan over medium heat, stirring often. If it has thickened up a bit, just add a splash of water or broth to bring it back to your preferred consistency. Microwave reheating also works in a pinch — just do so in 1-minute bursts, stirring in between, until hot.
FAQs
Can I use dried beans instead of canned?
Absolutely! Just cook 1 1/2 cups of dried white beans (such as cannellini or Great Northern) until tender before starting the recipe. Using home-cooked beans will give the soup even more texture and flavor.
Is Roasted White Bean Soup vegan and gluten-free?
Yes! This recipe is naturally vegan, gluten-free, dairy-free, and packed with plant-based protein. Just be sure any bread or sides you serve meet your dietary requirements as well.
Can I add extra vegetables?
Certainly. Feel free to toss in diced zucchini, spinach, kale, or even a handful of baby greens toward the end of cooking. Extra vegetables add color, texture, and nutrition without complicating the recipe.
What’s the best way to blend the soup?
An immersion blender makes it a breeze to puree the Roasted White Bean Soup directly in the pot, reducing dishes and mess. If you use a regular blender, work in batches and let the soup cool slightly before blending to avoid splattering.
How can I make this soup more filling?
To bulk it up, consider stirring in cooked pasta, cooked rice, or even some roasted potatoes after blending. You could also top each bowl with a poached or fried egg, turning it into a satisfying, hearty meal.
Final Thoughts
It’s amazing how a few humble pantry ingredients can be transformed into something as delightful as Roasted White Bean Soup. Each spoonful is cozy, nourishing, and just bursting with flavor. I truly hope you give this recipe a try and share it with friends or family — it might just become your new comfort food staple!
Print
Roasted White Bean Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop, Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian, Gluten-Free, Dairy-Free, Vegan
Description
This Roasted White Bean Soup is a comforting and flavorful dish perfect for chilly days. Creamy white beans are roasted to golden perfection and then simmered with aromatic vegetables and seasonings to create a hearty and satisfying soup.
Ingredients
Roasted White Beans:
- 2 (15-ounce) cans white beans, drained and rinsed
- 2 tablespoons olive oil
- Pinch of salt and pepper
Soup:
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 teaspoon fresh thyme or 1/2 teaspoon dried
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Juice of 1/2 lemon
- Chopped parsley and extra olive oil for garnish
Instructions
- Roast the White Beans: Preheat the oven to 425°F (220°C). Spread the white beans on a baking sheet, drizzle with 1 tablespoon olive oil, salt, and pepper. Roast for 20–25 minutes until golden and crispy, stirring once.
- Prepare the Soup: In a large pot, heat 1 tablespoon olive oil. Sauté onion, carrots, and celery until softened. Add garlic, thyme, and smoked paprika; cook for 1 minute. Add broth and half of the roasted beans. Simmer for 10 minutes.
- Blend and Serve: Puree the soup until smooth, then stir in the remaining roasted beans. Add lemon juice, adjust seasoning, and serve hot garnished with parsley and olive oil.
Notes
- For extra flavor, add a splash of white wine.
- Pair with crusty bread or a green salad.
- Can substitute white beans with chickpeas.
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