Creamy Vegan Roasted Garlic and Rosemary White Bean Soup
This Creamy Vegan Roasted Garlic and Rosemary White Bean Soup is a delightful, hearty dish perfect for any occasion.
Equipment
- oven
- Pot
- Blender
- cookie sheet
- foil
Ingredients
Garlic and Aromatics
- 2 heads garlic trimmed
- 0.5 tablespoon olive oil
- 1 tablespoon vegan butter
- 1.5 cups yellow onion chopped
- 2 tablespoon fresh rosemary chopped
Beans and Broth
- 2 cups cannellini beans
- 4 cups vegetable broth
Creaminess
- 0.5 cup almond milk optional
- 0.5 cup soaked cashews
Seasoning and Others
- 0.33 cup cooking wine
- Salt as needed
- Pepper as needed
Instructions
Preparation
- Soak cashews in boiling hot water, set aside.
- Preheat oven to 400ºF.
- Trim the tops off the heads of garlic. Pour ½ tablespoon olive oil over the exposed cloves, sprinkle with salt and pepper, wrap in foil, and roast for 45 minutes. Cool thoroughly.
- In a large pot, add vegan butter and chopped onion. Sauté until onions start to caramelize, about 10 minutes. Add roasted garlic and rosemary, cook for another 3 minutes. Season with salt and pepper.
- Add cooking wine and cook for another 3 minutes until slightly reduced.
- Add the broth and rinsed/drained beans. Bring to a boil, then reduce to a simmer for 10 minutes.
- In a high power blender, add portions of the soup with the soaked cashews and blend until smooth. Add back into the pot and adjust the consistency with almond milk or additional broth (optional).
- Garnish with additional white beans, chopped rosemary, black pepper, and a drizzle of olive oil. Serve hot!
Nutrition
Serving: 1bowlCalories: 320kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gSodium: 500mgPotassium: 700mgFiber: 8gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 4mg
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