White Bean and Roasted Garlic Soup

White Bean and Roasted Garlic Soup created by Sharon123

Roasted garlic adds a mellow smokiness to this hearty pureed soup. From Country Living magazine.

Ready In:
1hr 30mins



  • Heat toaster oven or oven to 425 degrees Fahrenheit.
  • Tightly wrap garlic cloves in aluminum foil.
  • Place on top shelf of oven and roast 30 to 35 minutes or until very tender.
  • Set aside until cool enough to handle.
  • Meanwhile, in 4-quart saucepan, heat oil over medium heat.
  • Add onion, celery, and carrots; saute 8 to 10 minutes or until softened.
  • Add water, beans, bay leaf, rosemary, and pepper.
  • Heat to boiling over high heat.
  • Reduce heat to low, partially cover, and simmer 25 minutes, stirring occasionally.
  • Break open skin of garlic cloves and squeeze softened garlic into soup mixture.
  • Simmer uncovered 15 minutes, stirring occasionally.
  • Remove and discard bay leaf.
  • In blender, puree soup mixture in several batches.
  • Return puree to saucepan and reheat briefly.
  • Salt and pepper to taste.
  • To serve, divide soup among serving bowls and garnish each with some carrot strips and a celery leaf, if desired.
  • Enjoy!
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"Roasted garlic adds a mellow smokiness to this hearty pureed soup. From Country Living magazine."

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  1. Dienia B.
    this is a very good soup its warm and full of flavor i used navy beans and 1 /2 tablespoon of oil , doc says for me, this is a soup you should try it bumps up canned beans to something special
  2. Chef Cristoforo
    This soup is fantastic! I added a bit more garlic, a half-teaspoon of allspice, a half-teaspoon of paprika, and either some chopped crispy bacon or Canadian bacon. I also used my immersion blender. It would go great with some homemade garlic croutons. Thank you for sharing this!
  3. Hot Pepper
    This soup is fantastic! I served it as a gravy over mashed potatoes. My DH asked me "how did you do this?". It was a hit. I added a couple of extra roasted garlic cloves (I love garlic). Thanks for the recipe!
  4. newspapergal
    I loved this. I keep Recipe #73710 in the freezer (it thaws in minutes), and that made this recipe come together so quickly. I used my immersion blender instead of taking the soup out of the pot, so it was a bit chunkier than your photo, but still very lovely. I also found that I needed to add salt at serving, despite putting two good pinches of kosher salt while it was cooking. This is hearty & healthy and one I will make again!
  5. saylaveev
    This was a pretty easy soup to do. I added about 1/3 - 1/2 package of regular bacon fried and sliced up. Next time we'll add the whole package to get more bacon taste. We also added a fair bit of salt, more than I thought would be needed. My DH even said he would eat this again. I added about 1 and a half cups of chopped up carrots, I didn't have 3, just baby carrots. It tasted just fine that way. I also didn't add a full onion, just a half. Being that this was so simple and cost effective to make, it will definately enter our regular meals. It would even freeze very well.

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