Rosemary Roasted Garlic White Bean Soup

My tiny apartment kitchen smelled absolutely heavenly the first time I made this soup, with roasted garlic perfuming every corner of the room. I had friends coming over for a casual dinner and wanted something comforting but impressive enough to feel special. The way the garlic transforms from sharp and raw to sweet and mellow through roasting is absolutely magical.

That night, my friends kept asking what the secret ingredient was, and I happily revealed the roasted garlic trick. One of them admitted she usually avoids bean soups because they feel too heavy, but she went back for seconds of this one. There is something so nurturing about a soup that warms you from the inside out.

Ingredients

• 2 whole heads garlic: Roasting these completely transforms their flavor from pungent to sweet and caramelized
• 1 medium yellow onion, diced: Forms the aromatic base along with carrots and celery for that classic mirepoix foundation
• 2 medium carrots, diced: Add subtle sweetness and beautiful color to the finished soup
• 2 celery stalks, diced: Provides a gentle background flavor that balances the richness
• 2 cans cannellini beans: These creamy white beans become velvety when blended and hold their shape beautifully if you leave some chunks
• 4 cups vegetable broth: Use a high quality low sodium broth so you can control the seasoning perfectly
• 2 tbsp olive oil: Essential for sautéing the vegetables and adds that lovely Mediterranean richness
• 2 tsp fresh rosemary: Piney and fragrant, rosemary pairs perfectly with both garlic and white beans
• 1 bay leaf: Adds subtle herbal depth that makes the soup taste more complex
• 1/2 tsp black pepper: Freshly ground pepper adds a gentle warmth that complements the creamy beans
• 1/2 tsp kosher salt: Start with this amount and adjust to taste at the end
• Fresh parsley and olive oil for garnish: These simple toppings make each bowl feel special and restaurant worthy

Instructions

Roast the garlic:

Preheat your oven to 400°F and slice the tops off the garlic heads to expose the cloves. Drizzle with olive oil, wrap tightly in foil, and roast for 30 to 35 minutes until the cloves are soft and golden brown. Let them cool slightly, then squeeze those gorgeous roasted cloves right out of their skins.

Sauté the vegetables:

Heat 2 tablespoons olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking for 6 to 8 minutes until softened and fragrant.

Add the aromatics:

Stir in the roasted garlic, rosemary, and bay leaf. Cook for 2 minutes until the herbs release their amazing aroma.

Simmer the soup:

Pour in the beans and vegetable broth, bringing everything to a boil. Reduce the heat and let it simmer uncovered for 15 minutes so the flavors meld together beautifully.

Blend to perfection:

Fish out and discard the bay leaf. Use an immersion blender to puree the soup until creamy but still slightly chunky, or transfer half to a blender and return it to the pot.

Season and serve:

Taste and season with salt and pepper as needed. Let the soup heat through for 2 to 3 minutes, then ladle into bowls and top with fresh parsley and a drizzle of olive oil.

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This recipe has become my go-to whenever someone needs comfort, whether it is a cold rainy day or a friend going through a tough time. Food has this wonderful way of saying I care without needing any words at all.

Making It Your Own

Sometimes I add a pinch of red pepper flakes if I want a little warmth, or stir in some baby spinach at the very end for extra nutrition. The soup is wonderfully forgiving and welcomes whatever tweaks you dream up.

Perfect Pairings

A slice of crusty sourdough bread for dipping is absolutely essential in my book. The bread soaks up that velvety broth and makes each bite even more satisfying and complete.

Make Ahead Magic

This soup actually tastes even better the next day as the flavors continue to develop and marry together. I love making a big batch on Sunday and having comforting lunches ready to go throughout the busy week ahead.

• Store in airtight containers in the refrigerator for up to 5 days
• Freeze individual portions for quick future meals
• Reheat gently on the stove, adding a splash of broth if needed

Save

There is something profoundly satisfying about transforming simple humble ingredients into a soup that feels luxurious and nourishing. I hope this recipe brings as much warmth to your kitchen as it has to mine.

Recipe FAQs

→ Can I use dried rosemary instead of fresh?

Yes, you can substitute dried rosemary for fresh. Use 1 teaspoon of dried rosemary for every 2 teaspoons of fresh rosemary called for in the recipe. The flavor will be slightly different but still delicious.

→ How do I roast garlic properly?

Preheat oven to 400°F. Slice the tops off garlic heads to expose cloves. Drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft and golden. Let cool slightly, then squeeze the roasted garlic cloves from their skins.

→ Can I make this soup ahead of time?

Yes, this soup reheats beautifully. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a little extra broth or water if needed to reach desired consistency.

→ What's the best way to achieve a creamy texture?

For the creamiest texture, use an immersion blender to puree the soup until smooth. Alternatively, transfer half the soup to a blender and blend until smooth before returning to the pot. For an extra creamy version, blend all the soup until completely smooth.

→ What garnishes work well with this soup?

Fresh parsley and a drizzle of high-quality olive oil make excellent garnishes. For extra flavor, add a squeeze of fresh lemon juice before serving or top with croutons or grated Parmesan cheese (if not dairy-free).