This roasted garlic, tomato, and white bean soup recipe is for you if you’re looking for a super easy dinner made with pantry ingredients and hardly any active time.
At its core, this is a tomato soup but an elevated version. Two whole heads of roasted garlic change the flavor from a traditional soup into something special.
Ingredients for roasted garlic, tomato, and white bean soup
- Tomatoes: I use home-canned tomatoes for this soup, and it makes a massive difference in the freshness of the flavor. However, any canned tomatoes will work! Opt for whole tomatoes, and the price does make a difference here. Opt for the highest quality you can afford.
- Garlic: The recipe calls for two heads of roasted garlic, but adjust it based on what you have and your preferences. Opt for hard-neck garlic with larger heads and cloves because it is easier to remove after roasting.
- Olive oil: I use extra virgin olive oil here.
- Sugar: Sugar is optional, but I like to list it because sometimes canned tomatoes can be very acidic, and the sugar helps to balance the soup. I recommend trying your soup after blending and adding the sugar only if necessary.
- White beans: You can use any white bean in this recipe. You don’t taste them at all; they serve more to provide body to the soup and add a little extra protein and fiber. Great Northern, Navy, or Butter Beans would all work well.
- Cream: I do not recommend removing the cream—the fat and sweetness work to balance the acidity of the tomatoes. You can leave it out of the soup and use it as a garnish when serving if you want more control over the amount.
Roasting the garlic
If you like roasted garlic, you can roast several heads at once and store it in the freezer until needed, which makes it easy to amp up the flavor when cooking. To roast, slice the top of the garlic heads off to expose the cloves. Place them on a large piece of foil and drizzle a little olive oil over the top. Wrap the foil and bake in a 400-degree oven for 30 minutes. When it is cool enough to handle, squeeze the sides of the bulb to remove the garlic.
If you have the time and patience, peel the cloves and place them in a small oven-safe container. Cover the container with olive oil and top with foil. Roast in a 350-degree oven for 4o minutes. If you use this method, add both the garlic and the oil it was roasted in to the soup, omitting the oil that is called for in step two.
Serving suggestions
Of course, just like any tomato soup, paring this roasted garlic, tomato, and white bean soup grilled cheese is obvious, but if you want something a little fancier, a savory babka is an excellent option. If you use sourdough, I like this recipe. I swap the filling called out with pesto (basil walnut and garlic scape pistachio are both excellent options) and cheese (parmesan, mozzarella, and feta all work). The only important thing is to keep the fillings light so that the bread does not collapse. If you prefer yeast, this recipe is excellent as written.
If you are looking for a lighter option, a side salad always goes well with soup, especially if you have fresh greens in the garden.
Roasted garlic, tomato, and white bean soup
Ingredients
- 2 quarts canned tomatoes If using store-bought, use 2 15 oz cans
- 2 heads garlic
- 1 15 oz can white beans
- 2 tsp better than bouillon or two stock cubes
- 2 tbsp sugar optional
- 1/2 cup heavy cream
- salt and pepper to taste
Instructions
- Cut the tops off of the garlic, and drizzle with olive oil. Wrap with aluminum foil and bake at 400°F for 30 minutes. remove from oven and let sit until cool enough to handle.
- While the garlic is roasting, add tomatoes, white beans, better than bouillon, olive oil, salt, and pepper into a heavy bottom pot. Bring to a simmer with the lid off and simmer for 20-30 minutes.
- Add the garlic and blend the soup in the pot with an immersion blender. Alternately, working in batches, transfer to a blender and puree until smooth.
- Add the cream and stir to mix. If your soup is too thick, add water to bring it to the desired consistency. Taste for seasoning and add more salt and pepper as needed. If your soup is too acidic, add sugar one tablespoon at a time.