Creamy Roasted Garlic White Bean Soup w Balsamic Roasted Vegetables

Happy World Vegan Day! I know it’s not the most exciting photo of food you’ve ever seen from me, but it was a great tasting dinner . . . and there’s no such thing as having too many soup recipes!

In the summer I grill these vegetables instead of roasting them, but they are fantastic either way. I love simple meals like this one ❤


Ingredients – Creamy Roasted Garlic White Bean Soup

-1 head of garlic

-3 Tablespoons oil

-1 large leek, thinly sliced

-1 onion, diced

-3 carrots, sliced

-4 celery stalks, sliced

-1/2 teaspoon sage

-1 Cup dried navy beans, soaked overnight – or do it the easier way and buy them canned 😉

-2 1/2 Cups vegetables broth, divided

-2 Cups unsweetened almond or cashew milk

-Salt and pepper to taste


-For the garlic, preheat the oven to 400°F. Cut the top off the head of garlic so the top of each garlic clove is visible. Drizzle on a little olive oil & rub in with your fingers. Wrap in foil & bake for 50 minutes – 1 hour, until golden

-Heat the oil in a large soup pot over medium heat. Add the leeks & onion & cook, stirring frequently, until softened, about 3 minutes. Stir in the carrots, celery, & sage, & cook 5 – 7 minutes, until the vegetables are tender


-Pour in 2 Cups of broth, reserving 1/2 Cup for later, along with the milk, pepper, & beans. Boil over medium heat, uncovered, until beans are softened & soup is thickened, about 50 minutes. If your soup takes longer & you’re running low on liquid, add a little water (1/4 Cup at a time) as needed

-Once the beans are tender, add remaining 1/2 Cup vegetable broth & 4 – 6 cloves garlic & blend until smooth using an immersion blender



Ingredients – Balsamic Roasted Vegetables

-3 bell peppers, cut into thirds

-1 green zucchini, sliced

-1 yellow squash, sliced

-2 portobello mushrooms, sliced

-1 sweet onion, diced

-2 – 3 roma tomatoes, sliced

Ingredients – Balsamic Vinaigrette

-3/4 Cup extra virgin olive oil

-1/4 Cup balsamic vinaigrette

-1 Tablespoon minced garlic

-1 Tablespoon basil

-1/2 teaspoon oregano

-1/2 teaspoon thyme

-Salt and pepper to taste


For Roasting

-Preheat the oven to 375°F

-Place all vegetables & vinaigrette in baking dish & roast for at least 20 minutes

For Grilling

-Combine all ingredients for balsamic vinaigrette in a bowl

-Place your peppers & onion in a ziploc bag. Place mushrooms, zucchini, squash, & tomato in another bag

-Pour 3/4 of vinaigrette over vegetables & let marinate at least 1 hour

-Heat the grill to high

-Starting with onion/pepper, grill without turning for 8 – 10 minutes. Check frequently that the temperature isn’t too high & the vegetables aren’t burning

-Turn over onion/pepper, add mushrooms & cook for about 4 minutes. Add zucchini, squash, & tomato, & cook for about 4 minutes. Flip vegetables if you see them burning or move to lower heat

-Transfer to a large platter & pour remaining vinaigrette over vegetables



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