Roasted Garlic & White Bean Soup with Herb Oil

Roasted Garlic & White Bean Soup with Herb Oil

  • Author: Molly
  • Yield: 6 servings 1x


For the Soup:

  • 2 whole heads of garlic
  • Olive oil
  • 2 tablespoons butter
  • 4 garlic cloves, minced
  • 3 shallots, minced
  • 2 sprigs of fresh rosemary, stemmed and chopped
  • 1 Russet potato, peeled and chopped
  • 4 cups low-sodium chicken stock
  • 2 (15-oz) cans cannellini or navy beans, drained and rinsed
  • ¾ cup heavy cream (optional)
  • Salt and pepper, to taste
  • Crème fraîche or plain Greek yogurt, for serving
  • Toasted, sliced baguette, for serving

For the Herb Oil:

  • 2 tablespoons fresh sage leaves, chopped
  • ¼ cup fresh chives, chopped
  • One sprig of rosemary, stemmed and leaves chopped
  • ½ cup grapeseed oil (you can use olive oil if you don’t have grapeseed)
  • Salt and pepper, to taste


For the Soup:

  1. Preheat the oven to 375°F.
  2. Cut the heads of garlic in half, drizzle with olive oil, and wrap in tin foil.
  3. Roast in the oven for 45 minutes, or until the cloves are soft and caramelized. Remove from oven and allow to cool before handling.
  4. Heat 1 tablespoon of olive oil and the butter together in a large pot. Add the unroasted minced garlic cloves, shallots, and rosemary. Cook for 2 minutes.
  5. Add in the potato and stock and bring the mixture to a simmer. Season the mixture well with salt and pepper.
  6. Cook for 15-20 minutes or until the potato is very tender and almost falling apart.
  7. Add in the roasted garlic (squeeze the cloves from the head directly into the pot) and the canned beans. Simmer, stirring occasionally, for another 10 minutes.
  8. Puree the mixture using an immersion blender (or in batches using a standard blender or food processor) until completely smooth. Stir in the heavy cream, if using, and check for seasonings.

For the Herb Oil:

  1. While the soup is simmering, combine all the ingredients and pulse in a food processor until the herbs are very finely chopped.
  2. Season, to taste, with salt and pepper. The oil can be strained through cheesecloth or a fine-mesh strainer, if a smoother texture is desired.

To Serve:

Ladle the soup into bowls and garnish with the crème fraîche/yogurt and herb oil, as desired. Serve with toasted bread on the side for dipping.