• Becky Berberich

(Secretly Light) Roasted Garlic White Bean Bisque

Some delicious things have been a cooking in the kitchen this week, and holy hell this is one of them. It's elevated, simple, light on calories, and oh so delicious. One cup has only 114 calories, but packs a whopping 5.7 grams of fiber and 6.2 grams of protein (which is the same as an egg). That being said, it's dense velvety texture tastes way better than one would predict for such a healthy soup.

As usual, my scattered brain was all over the place when thinking of what to make for lunches and dinners this week. Mexican? Italian? Indian? Dahl? I was dreaming of it all, but clearly could not make it all. On instagram I saw a recipe for a vegan mushroom gravy and it used white beans as a thickener (very interesting and good idea I will have to try!). I then got the brainstorm to make a creamy white bean soup... but everything needs veggies right!? Bring in my friend and yours: cauliflower. I swear cauliflower could be put in almost anything and I'd be happy.

I have since eaten this recipe for 3 meals, dipped countless snacks in it (she thick), and just snuck in bites here and there to enjoy. It's good cold, it's good hot, it's just damn good.

I will also caution that I have a vitamix which means my stuff gets smashed REALLY WELL in the blender. If you have another blending device you might just have to work extra long to get it to a nice creamy stage, but the ingredients are soft so it'll get there.


- 1 large head cauliflower, cut into florets

- 1 1/2 cans white beans, drained and rinsed

- 2 heads roasted garlic

- 2 shallots

- 3 Tbs white miso paste

- 1/2 tsp pepper

- 1 tsp dried mustard

- 2 tsp salt (more to taste depending on how you like it)

- 1 Tbs dried onion flakes

- 3 vegetable bouillon cubes


Pre step 1: Roast garlic. The easy peasy way to roast whole heads of garlic at once is to cut off the top down far enough to just get the top of the cloves off too. Once this is done wrap together or separate (I usually do separate) in tinfoil and put into an oven at 400 degrees for 45 minutes. If not golden brown, leave in for a few more min.

Step 1: Chop large head of cauliflower into florets and steam until tender, about 6 minutes. While that is steaming, drain and rinse beans.

Step 2: Cut shallots into thin slices and sauté for about 5 minutes on medium heat until golden brown. If you have very hard bouillon cubes, add them with some water to the shallots and mix until dissolved. I had soft ones so I threw them in the blender with the rest of the ingredients in the next step.

Step 3: In separate batches if your blender isn't too big, put cauliflower, beans, and shallots into blender. Next add in the remainder of the ingredients, about a cup of water, and the roasted garlic heads. To get the garlic out of their skins, you simply start at the root and squeeze until they start to come out. It's kind of fun!

Step 4: Blend blend blend blend. This soup is thick so use the plunger, scrape the sides, and don't feel bad if you add more water.

This soup got me all sorts of in love. Chilled in the fridge, I treat it like hummus. Warmed on the stove, I eat it with all my crusty bread. I can't find one thing I don't love about it.

Some may say summer is for cold soup, but eat what you want damn it!

Nutritional Information. Servings 7, Serving size 1 cup. Calories 114, Fat 0.8 g, Fiber 5.7 g, Protein 6.2 g, Carbohydrates 20.8 g

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