Rosemary and Roasted Garlic White Bean Soup

This Rosemary and Roasted Garlic White Bean Soup is a comforting and flavorful dish perfect for any season.

The deep, mellow sweetness of roasted garlic pairs beautifully with the earthy rosemary and creamy white beans, creating a rich and velvety soup.

Whether served as a cozy meal on its own or alongside crusty bread, this soup is both hearty and nourishing.

Why You’ll Love This Recipe:

People will love this Rosemary and Roasted Garlic White Bean Soup because it’s packed with rich, comforting flavors while being incredibly simple to make.

The slow-roasted garlic adds a deep, caramelized sweetness that balances perfectly with the earthy rosemary and creamy white beans.

Plus, it’s a hearty yet healthy dish that can be enjoyed as a light meal or a satisfying side.

Whether you’re craving a warm, soothing bowl on a chilly evening or looking for a nutritious, protein-rich option, this soup delivers on both taste and nourishment.

Key Ingredients:

Roasted Garlic – Slow-roasted for a rich, caramelized flavor that enhances the soup’s depth.

White Beans – Creamy and protein-packed, these form the base of the soup while adding heartiness.

Rosemary – Brings an earthy, aromatic touch that pairs beautifully with the beans and garlic.

Chicken or Vegetable Broth – Provides a flavorful liquid base that ties all the ingredients together.

Parmesan Cheese (Optional) – Adds a savory, umami boost for extra richness.

Lemon Juice – A splash of acidity to brighten up the flavors and balance the creaminess.

Rosemary and Roasted Garlic White Bean Soup

Roasting the Garlic:

3 heads garlic, top 1/8 inch trimmed

1 tablespoon oil

Method:

Drizzle the oil over the exposed tops of the garlic bulbs, wrap them in aluminum foil, and bake in a preheated 350°F (180°C) oven until they turn golden and become exceptionally soft, about 60–90 minutes.

For the Soup:

1 tablespoon oil

1 onion, finely chopped

3 cloves garlic, minced

4 cups chicken broth (or vegetable broth)

3 (14.5-ounce) cans white beans, rinsed and drained

2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)

1/4 cup grated parmigiano reggiano (parmesan cheese) (optional)

1 tablespoon lemon juice

Salt and pepper, to taste

Method:

Warm the oil in a large pot over medium heat, then add the onion and sauté until softened, about 5–7 minutes.

Stir in the minced garlic and cook for another minute until aromatic.

Pour in the broth, add the beans and rosemary, and bring the mixture to a gentle boil. Lower the heat and allow it to simmer for about 5 minutes.

Squeeze the softened roasted garlic cloves directly into the soup, stirring to incorporate their rich flavor.

Blend in the parmesan cheese and lemon juice, then season with salt and pepper to taste.

Serve warm and enjoy!

Notes:

Roasting the Garlic: For best flavor, roast the garlic until it’s golden and very soft. This enhances its sweetness and removes the sharp bite.

Blending for Creaminess: For a smoother soup, blend part or all of the mixture after simmering. Leave some beans whole for texture.

Adjusting Consistency: If the soup is too thick, add more broth until you reach your preferred texture.

Flavor Enhancements: A drizzle of olive oil, extra parmesan, or a sprinkle of red pepper flakes can add extra depth.

Serving Suggestions: Pair with crusty bread or a side salad for a complete meal.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Calories: ~280 kcal | Protein: ~15g | Carbohydrates: ~38g | Fat: ~7g | Saturated Fat: ~2g | Fiber: ~10g | Sugar: ~3g | Sodium: ~700mg (varies based on broth and added salt) | Calcium: ~150mg

Frequently Asked Questions:

Can I use dried beans instead of canned beans?

Yes! Use about 1 ½ cups of dried white beans (such as Great Northern or cannellini).

Soak them overnight, then cook until tender before adding to the soup.

Can I make this soup vegan?

Absolutely! Use vegetable broth instead of chicken broth and skip the Parmesan or use a plant-based alternative.

How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 4 days.

Reheat gently on the stove over low heat, adding a splash of broth if needed.

Can I freeze this soup?

Yes! Let the soup cool completely, then freeze in portioned containers for up to 3 months.

Thaw in the fridge overnight and reheat on the stove.

How can I make the soup creamier?

Blend a portion of the soup using an immersion blender or regular blender until smooth, then mix it back in for a creamy texture.

Adding a bit of heavy cream or coconut milk can also enhance the richness.

How do I roast the garlic properly?

Cut off the top 1/8 inch of each garlic head, drizzle with oil, wrap in foil, and roast at 350°F (180°C) for 60–90 minutes until golden and soft.

The cloves should easily squeeze out.

Can I use a different herb instead of rosemary?

Yes! Thyme, sage, or oregano work well as substitutes, depending on your flavor preference.

How do I prevent my soup from being too thin or watery?

If the soup is too thin, blend a portion of it to thicken.

You can also let it simmer longer to reduce excess liquid.

What’s the best way to get a smooth consistency?

Use an immersion blender to puree part of the soup while keeping some beans whole for texture.

Alternatively, blend half of the soup in a regular blender and mix it back in.

Can I make this soup in a slow cooker?

Yes! Sauté the onions and garlic first, then add everything (except cheese and lemon juice) to the slow cooker.

Cook on low for 6–8 hours or high for 3–4 hours.

Stir in cheese and lemon juice before serving.