Winter storm Jonah has come and gone, and while the NYC streets are slushy and full of tall snow banks, we made it out in one piece.
Hugo sadly got hit with a virus of some kind but being cooped up for two days was just the thing to rest to force us all to rest on the couch and just chill.
I wasn’t able to cook too much during the actual snow day because the grocery store closed at 1 pm randomly, but yesterday I couldn’t wait to get to the store to make something cozy and comforting.
This soup was just the thing. It’s incredibly easy, delicious, and healthy to boot. (I mean I topped it with bacon, but all things in moderation right?)
The whole thing can be thrown together in no time and the end result is super creamy and comforting even though there’s not actually any cream in there!
We topped this with some crunchy bacon and it was just so good. Next time I’m making some crusty bread to go along with this, that would be perfect don’t you think?
Can this soup be made in an Instant Pot?
Yes! Start with the sauté function on and brown the onions and garlic. Then add the other ingredients and cook on manual high pressure for 7 minutes. Do a quick release and pureé the soup as the recipe says.
Can the soup be frozen?
Yes! If you are using the bacon though, I’d wait and add that when you thaw and eat it.
In a 5-6 qt. large stock pot or dutch oven heat the olive oil on medium high heat. Add the onions and cook for about 15 minutes- or until soft and golden. Add the garlic and cook for another few minutes. Add the beans, broth, rosemary, salt & pepper. Bring to a boil, and then simmer for about 20 minutes. Use an immersion blender, food processor, or regular blender to purée the soup until smooth. Add cayenne pepper to taste. Top with crispy bacon. Recipe adapted from: The Food Network
Creamy White Bean Rosemary Soup
Ingredients
Instructions
Notes
mary-clay | the open oven says
I love a good white bean soup! So creamy and healthy at the same time. I also love, love rosemary – what a perfect addition to this soup. Stay warm!
Molly says
I love the IKEA tea towels in the background!
Rebeccah says
Delicious! Definitely going on my ‘to-make’ list to help survive our Northern winters!
Laura says
Audra, this looks so yummy! We just went to buy the ingredients to make this tonight. Hope you’re feeling well! :)
Richelle Fischer says
Made the White Bean Rosemary soup last night. Very nice flavor but I thought it was a little thin. I might try to not use so much stock next time. Did have some good crusty roasted garlic bread to go with it though!
Jackie says
When I make a creamy soup that is just not thick enough I add some dry potato flakes until I get the thickness I want. The flavour of the flakes are neutral and doesn’t alter the soups taste at all.
Cara says
This soup is delicious. I got a little carried away with the immersion blender and over pureed. To bulk it back up I decided to throw in some (already cooked) yellow dal and it was a delicious addition. I love your recipes-everything I make, whether it is baked treat or healthy dinner always turns out great!
Audra says
I’m so glad- thank you for letting me know!
Jayne says
This soup is amazing. Wouldn’t change anything except only 32 oz of broth is necessary. I felt it was too thin with the 48 oz.
I took small amounts of the soup and blended in my blender. Try it, even good without the bacon crumbs. The rosemary
added great flavor.
Audra says
Thanks for the tip on the broth- maybe I’ll add a note to add the broth gradually :)
Jayne says
Also, I had only 1 onion and used 2 carrots and 2 stalks of celery for the other onion. GOOOOOD!!
Diane says
How could this be made in my crockpot? It looks sooo good!
Jen says
How would you cook this in a Crockpot?