There’s something magical about a bowl of white bean soup with roasted onion base when you need a little comfort. It’s the kind of meal that warms you from the inside out, simple, hearty, and packed with flavor. I first made this recipe one chilly evening when I had a bag of dried white beans and a lonely onion sitting on my counter. Roasting that onion transformed it into something incredible, deeply caramelized, almost sweet, and the perfect base for this soup. Now it’s my go-to when I want something nourishing that doesn’t require fancy ingredients or complicated steps. Just good, honest food that tastes like home.
Why You’ll Love This White Bean Soup with Roasted Onion Base
Trust me, this isn’t just any soup. It hits all the right notes for a perfect weeknight dinner.
- Incredible depth of flavor: Roasting the onion first gives the whole pot this rich, caramelized sweetness that you just can’t get any other way.
- It’s so easy: Mostly hands-off simmering means you can get other things done while it cooks.
- Seriously healthy and filling: Packed with protein and fiber from the beans, it’s a meal that truly satisfies.
It’s the kind of recipe you’ll find yourself craving on a cold day.
PrintUltimate 2-Ingredient White Bean Soup with Roasted Onion Base
A hearty white bean soup with a rich roasted onion base, perfect for a comforting meal.
- Prep Time: 15 mins
- Cook Time: 1 hour 30 mins
- Total Time: 1 hour 45 mins
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
- 2 cups dried white beans
- 1 large onion, roasted
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 2 strips turkey bacon, chopped
- 2 carrots, diced
- 2 celery stalks, diced
Instructions
- Soak the white beans overnight, then drain and rinse.
- Roast the onion at 400°F for 30 minutes until caramelized.
- In a large pot, heat olive oil and sauté garlic, carrots, celery, and turkey bacon for 5 minutes.
- Add the roasted onion, white beans, vegetable broth, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 1 hour until beans are tender.
- Blend half the soup for a creamy texture, then mix back into the pot.
- Serve hot.
Notes
- Soaking beans overnight reduces cooking time.
- For a smoother soup, blend all of it.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 10mg
Ingredients for White Bean Soup with Roasted Onion Base
Grab these simple ingredients, most are probably already in your pantry! The roasted onion makes all the difference, so don’t skip that step. Here’s what you’ll need:
- 2 cups dried white beans (soaked overnight, trust me, it’s worth the wait!)
- 1 large onion (for roasting, you’ll want those caramelized edges!)
- 4 cloves garlic, minced (fresh is best, but I won’t judge if you use pre-minced)
- 4 cups vegetable broth (or chicken broth if that’s what you have)
- 2 tbsp olive oil (for sautéing those yummy aromatics)
- 1 tsp dried thyme (rubs between fingers before adding to wake up the flavor)
- 1 tsp salt (plus more to taste at the end)
- 1/2 tsp black pepper (freshly cracked if you’re feeling fancy)
- 2 strips turkey bacon, chopped (optional but adds nice smokiness)
- 2 carrots, diced (no need to peel if they’re organic)
- 2 celery stalks, diced (use those leafy tops too for extra flavor)
See? Nothing too crazy, just good, honest ingredients that come together beautifully. For more ideas on simple pantry meals, check out Family Tastes.
How to Make White Bean Soup with Roasted Onion Base
Okay, let’s get cooking! This soup comes together in stages, each one building that incredible flavor. Don’t rush it, good things take time, especially when we’re talking about roasted onion magic and perfectly tender beans.
Step 1: Prepare the Beans and Roast the Onion
First things first, those beans need love! If you forgot to soak them overnight (hey, it happens), do a quick soak: cover with boiling water and let sit for an hour. Drain them well either way.
Now, the star of our show, that onion! Slice it into thick wedges (no need to be perfect), toss with a drizzle of olive oil, and roast at 400°F for about 30 minutes. You’ll know it’s ready when the edges get all caramelized and your kitchen smells amazing. This step makes all the difference in your white bean soup’s flavor!
Step 2: Sauté the Aromatics
While the onion roasts, grab your biggest soup pot. Heat the olive oil over medium and toss in that turkey bacon if you’re using it. Let it crisp up for about 3 minutes before adding the garlic, carrots, and celery. Oh, that sizzle! Cook these until they just start to soften, about 5 minutes. The smell right now? Absolute heaven.
Step 3: Simmer the Soup
Time to bring it all together! Add your soaked beans, roasted onion (don’t forget to scrape in all those delicious browned bits from the pan), broth, thyme, salt, and pepper. Bring it to a lively boil, then reduce to a gentle simmer. Cover with the lid slightly ajar and let it bubble away for about an hour. Check occasionally, you want the beans perfectly tender but not mushy.
Step 4: Blend and Serve
Here’s my favorite trick: use an immersion blender to puree about half the soup right in the pot. Or carefully transfer some to a regular blender (hot liquids expand, so be careful!). This gives you that luxurious creamy texture while still leaving plenty of whole beans for substance. Taste and adjust the seasoning, sometimes I add an extra pinch of salt or squeeze of lemon at this stage. If you enjoy creamy soups, you might also like this creamy bean soup without cream recipe.
Ladle into bowls while steaming hot. Watch as everyone goes back for seconds, that roasted onion base is just irresistible!
Tips for Perfect White Bean Soup with Roasted Onion Base
After making this soup countless times, I’ve picked up some tricks that make it foolproof every time. My biggest tip? Don’t skip soaking those beans overnight, it cuts cooking time in half and helps them cook evenly. If the soup seems too thick after simmering, just add a splash of broth or water until it’s just right. And always season at the end, beans absorb salt differently as they cook, so tasting before serving is key. A squeeze of lemon at the end brightens all those rich flavors beautifully!
Ingredient Substitutions
Don’t stress if you’re missing something, this white bean soup is super flexible! Swap vegetable broth for chicken broth if that’s what you’ve got. Skip the turkey bacon entirely for a vegetarian version (it’ll still taste amazing). No fresh thyme? Use 1/2 tsp dried rosemary instead. And if you’re in a pinch, canned white beans work too, just reduce simmering time to 20 minutes. For a vegetarian take, check out this vegan white bean soup with nutritional yeast.
Serving Suggestions for White Bean Soup
This soup is a meal all on its own, but I love serving it with a few special touches that make it even better. A big hunk of crusty bread is perfect for soaking up every last drop, my family fights over who gets the heel! For something lighter, a simple green salad with a tangy vinaigrette balances the soup’s richness beautifully. On really cold nights, I’ll add a sprinkle of parmesan cheese on top right before serving. It melts into the most delicious cheesy swirls!
Storage and Reheating
This white bean soup keeps beautifully in the fridge for up to 3 days, the flavors actually improve as they mingle! Reheat gently on the stove over low heat, stirring occasionally. If it thickens too much, just whisk in a splash of broth or water to bring it back to that perfect creamy consistency. Pro tip: It freezes well too, just thaw overnight in the fridge before reheating.
White Bean Soup with Roasted Onion Base FAQs
I get asked these questions all the time, here’s everything you need to know about making this soup perfect every time!
Can I use canned white beans instead of dried?
Absolutely! Use two 15-oz cans, drained and rinsed. Skip the soaking step and reduce simmering time to about 20 minutes, just until flavors meld.
How do I make the soup extra creamy?
Blend more of the soup, I usually do half, but for ultra-creamy texture, blend about 3/4 of it. A splash of cream at the end works wonders too!
Can I freeze this white bean soup?
Yes! It freezes beautifully for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.
Why roast the onion first?
Roasting transforms the onion, it gets sweeter and deeper in flavor, giving the whole soup that incredible base note you can’t get any other way.
What if I don’t have turkey bacon?
No problem! Smoked paprika (about 1/2 tsp) adds similar smoky depth. Or just leave it out, the roasted onion carries plenty of flavor on its own. If you are looking for more hearty bean recipes, consider this hearty bean soup cold weather recipe.
Nutritional Information
Here’s the scoop on nutrition per serving (but remember, these are estimates, your exact values will vary based on ingredients and brands used). Each hearty bowl packs about 250 calories with 12g protein and 10g fiber to keep you full. It’s naturally low in fat (just 8g per serving) and loaded with good-for-you nutrients from those white beans and veggies. Not too shabby for something that tastes this comforting!