Veg*n Cooking and Other Random Musings: Roasted Onion, Garlic, and White Bean Bisque

Thursday, October 15, 2009

Roasted Onion, Garlic, and White Bean Bisque

More soup!

I have been wanting something creamy and tasty, but not heavy. I watched an episode of Iron Chef recently where they made French Onion soup and that got my mind to working. I have never had traditional French Onion soup, so I am not sure what it is supposed to taste like. I also need to figure out how to make it vegetarian. But I loved the idea of a mild savory soup flavored with onions, as they have an excellent taste and this is what I came up with:

The local booty legend (aka revealing my sources):
no asterisk = grocery store
+ = local produce from The Root Cellar
++ = The Peace Nook (will denote whether product is local or just from the Nook)
* = farmer's market
** = CSA
*** = Container or Community Garden
**** = the non-profit buying club, Blue Planet or Purcell Mountain Farms

Roasted Onion, Garlic, and White Bean Bisque
2 red onions, peeled
2 yellow onions, peeled *
1 bulb garlic, 1/2 inch of the top removed
1 cup white beans, soaked overnight and cooked
2 1/2 cups veggie broth (homemade if possible) *
dash oregano
dash basil
safflower oil

Preheat oven to 400.

Cover onions and garlic evenly with oil and sprinkle with salt. Roast in the oven for about 30 minutes, turning the onions half way through cooking.

In a blender, puree the beans and veggie broth.

Once veggies are roasted, add those to the bean mixture and blend until very smooth.

Transfer to a large soup pot and season to taste.

We ate this with some of the DanJo Farms foccacia cut into breadsticks and toasted in the oven. So flippin' tasty!

'Til next time!


Jude said...

This sounds delicious, I'm going to have to try this out when it gets cooler here.

Bianca said...

I love how the white beans are what makes it creamy instead of like soymilk or something. Nothing against soymilk, but sometimes it separates in a creamy soup when left in the fridge overnight.

Karen said...

I am definitely going to try your version of onion soup. Sounds really good. Might be good in bread bowl also. Love and Hugs, Nana

Anonymous said...

I am loving all these posts! This sounds soooooo good! And it is finally soup weather here, so I can't wait to try it!


T said...

Oh wow, that sounds luscious. Much better than regular french onion soup.

Anonymous said...

I love these soup posts! I don't like soup normally as it seems too, I don't know, liquidy? But having thicker soups/stews combined makes a happy Mangochild. White beans - made a batch over the weekend :-) A good addition

Susan said...

This looks amazing - so delicious.

Jennifer (of Veg*n Cooking) said...

Jude - Thank you, we thought it was quite tasty. I hope you enjoy it!

Bianca - Yes, I thought it was a nice change up and they do add that creaminess without having to use milk. It also makes it more filling which is always a good thing!

Nanny - I would LOVE to know how to make a bread bowl. J and baking just don't really mix all that well. I am kind of a punk in the kitchen, I don't use recipes and I work on instict and taste, that is not very conducive to successful baking.

Courtney - As soon as the weather gets cold, my mind goes to comfort food. Gotta look for the bright side of winter, no?

T - I would love to think so, but I've never had regular french onion soup. I do think it was tasty for what it was. I have never been too big of a fan of white beans and this was a way that even I loved them.

Mango Child - I understand what you are saying about the soup. I'm not much of one for the really thin soups. It seems more like a drink or something.

I like to do stews and chilis too as they are chunkier and are generally more filling.

Susan - Thank you!