Creamy, no cream
Roasted Garlic White Bean Soup
A blender and a head of roasted garlic do the work a pint of cream used to do. Crispy chickpeas on top so it still has a crunch.
40minutes
4servings
14gprotein
290kcal est.
Method
- Heat oven to 400°F. Slice the top off the garlic head, drizzle with oil, wrap in foil, and roast 30 minutes until soft and sweet.
- Meanwhile, warm 1 tablespoon oil in a pot. Cook onion with a pinch of salt until translucent. Add beans, broth, and sage. Simmer 15 minutes.
- Toss chickpeas with remaining oil, salt, and pepper. Roast on a sheet pan 15–18 minutes until crisp.
- Fish out the sage. Squeeze in the roasted garlic. Blend until velvet-smooth. Brighten with lemon, salt, and pepper.
- Ladle into bowls. Olive oil, crispy chickpeas, a sage leaf. Bread is optional and also not optional.
What we swapped
Blended cannellini beans replace heavy cream. Olive oil and roasted garlic carry the richness.
