Roasted Onion and Butter Bean Soup with Fried Sage and Hazelnuts

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    428

Roasted onions and creamy butter beans create a rich base for this soup, which is flavoured with garlic, mustard and thyme, then topped with crisp sage leaves and hazelnuts. Once cooled, store the soup in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.

recipe updated Nov 25, 2025

Ingredients

  • Onion icon
    Onion
    800 g
  • Garlic clove icon
    Garlic clove
    5
  • Vegetable stock icon
    Vegetable stock
    400 g
  • Fresh thyme icon
    Fresh thyme
    2 teaspoons
  • Fresh sage icon
    Fresh sage
    20
  • Olive oil icon
    Olive oil
    4 tablespoons
  • Fine sea salt icon
    Fine sea salt
    1 ½ teaspoons
  • Black pepper icon
    Black pepper
    ¼ teaspoon
  • Canned butter beans icon
    Canned butter beans
    400 g
  • Dijon mustard icon
    Dijon mustard
    1 teaspoon
  • Sherry vinegar icon
    Sherry vinegar
    2 tablespoons
  • Hazelnuts icon
    Hazelnuts
    80 g

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Saucepan
  • kCook icon Frying pan
  • kCook icon Cutting board
  • kCook icon Glass thermoresist blender - cooking chef xl
  • kCook icon Baking tray - large

Step preview

  1. Preheat the oven - 180ºC
  2. Add the ingredients to a rimmed baking tray and mix until well coated
  3. Roast until the onions have softened - 30 minutes, 180ºC
  4. Remove the tray from the oven and turn the onions and garlic
  5. Roast until the onions are charred - 20 minutes, 180ºC
  6. Remove the tray from the oven, peel garlic cloves and discard the skins
  7. Transfer the onions and garlic mixture into the Blender attachment
  8. Then add the next ingredients
  9. Blend until smooth - about 1 minute, speed 5
  10. Remove the attachment from the machine
  11. Transfer the blended soup into a saucepan
  12. Cook, stirring frequently, until hot - 5 minutes, low heat
  13. Add hazelnuts into a frying pan
  14. Toast, stirring constantly, until lightly golden - about 3 minutes, medium heat
  15. Transfer the nuts to a chopping board and coarsely chop
  16. Then add olive oil to the same frying pan
  17. Heat until hot – medium heat
  18. Then add sage leaves
  19. Cook until crisp - 2 minutes
  20. Divide the soup between serving bowls
  21. Top with the toasted hazelnuts and fried sage
  22. Serve
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