Creamy White Bean and Rosemary Soup with Olive Oil Drizzle
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. A drizzle of high-quality olive oil on top adds the finishing touch that elevates this humble soup to a new level.
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’s tips
- Use an immersion blender for smoother results, or transfer the soup in batches to a regular blender and blend until silky.
- For extra depth, add a parmesan rind while simmering and remove before blending.
- If using coconut milk, opt for full-fat to ensure a rich, creamy texture.
- Drizzle with a high-quality extra virgin olive oil just before serving for a bright, peppery finish.
- Garnish with fresh rosemary sprigs or a few whole beans for an elegant presentation.
Substitutions
- Use cannellini beans or Great Northern beans instead of white beans.
- Substitute vegetable broth with chicken broth for a non-vegetarian version.
- For a dairy-free option, replace heavy cream with full-fat coconut milk or cashew cream.
- Fresh rosemary can be replaced with dried, but use half the amount (1/2 teaspoon dried for 1 tablespoon fresh).
- Add a peeled, diced potato to the simmering soup for a thicker, heartier texture.
Storage & reheating
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop, adding a splash of broth or water if the soup thickens.
Frequently asked questions
Can I freeze this soup?
Yes, this soup freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, stirring occasionally.
Can I make this soup in a slow cooker?
Absolutely. Sauté the onion and garlic first, then transfer everything to a slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours, then blend and stir in the cream.
Can I use dried beans instead of canned?
Yes, but you'll need to cook them first. Use about 3 cups of cooked white beans (from about 1 cup dried) and follow the recipe as written.
How can I make this soup vegan?
Use full-fat coconut milk instead of heavy cream and ensure your vegetable broth is vegan. The result is just as creamy and delicious.
