If you’re in the mood for a soup that combines comfort and sophistication, this creamy white bean and rosemary soup is your answer. It’s perfect for chilly evenings or when you need a little pick-me-up. The earthy flavors of white beans paired with aromatic rosemary create a delightful harmony that warms your soul.
This recipe is not only simple but also allows you to impress your guests with its rich texture and depth of flavor. A drizzle of high-quality olive oil on top adds the finishing touch that elevates this humble soup to a new level.
Whether you’re having a quiet dinner at home or hosting a gathering, this soup fits perfectly in any setting. Serve it with crusty bread for dipping, and you’ll have a meal that satisfies and delights.
Creamy White Bean and Rosemary Soup
This creamy white bean soup is rich and velvety, laden with the comforting taste of white beans, fragrant rosemary, and a hint of garlic. Each spoonful is a soothing experience, making it a perfect dish for any occasion.
Ingredients
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 cup heavy cream or coconut milk
- 2 tablespoons olive oil, plus more for drizzling
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened and translucent, about 5 minutes.
- Add Beans and Broth: Stir in the white beans, vegetable broth, and rosemary. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes.
- Blend the Soup: Use an immersion blender to puree the soup until smooth, or transfer it in batches to a blender. If you prefer a chunkier texture, blend only half of the soup.
- Stir in Cream: Return the soup to the pot, stir in the heavy cream or coconut milk, and heat gently without boiling. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls, drizzle with olive oil, and garnish with fresh parsley if desired.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Nutrition Information
- Servings: 4 bowls
- Calories: 320kcal
- Fat: 18g
- Protein: 10g
- Carbohydrates: 30g
