Rosemary Roasted Garlic Bean Soup Recipe

Introduction

This Rosemary Roasted Garlic Bean Soup is a comforting and flavorful dish that combines creamy white beans with the rich aroma of roasted garlic and fresh rosemary. It’s perfect for a cozy meal and easy to prepare with pantry staples.

Ingredients

• 3 heads garlic, top 1/8 inch (3 mm) removed
• 1 tablespoon (15 ml) oil
• 1 tablespoon (15 ml) oil
• 1 onion, diced
• 3 cloves garlic, chopped
• 4 cups (950 ml) chicken broth or vegetable broth
• 3 cans (each 410 g) white beans, rinsed and drained
• 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)
• 1/4 cup (25 g) parmigiano reggiano, grated (optional)
• 1 tablespoon (15 ml) lemon juice
• Salt and pepper, to taste

Instructions

1. Step 1: Preheat the oven to 180°C. Drizzle 1 tablespoon of oil over the exposed garlic heads, wrap them tightly in aluminium foil, and roast until golden brown and tender, about 60 to 90 minutes.
2. Step 2: Heat the remaining 1 tablespoon of oil in a large saucepan over medium heat. Add the diced onion and cook until softened, about 5 to 7 minutes.
3. Step 3: Add the chopped garlic to the saucepan and cook, stirring frequently, until fragrant, about 1 minute.
4. Step 4: Pour in the broth, then add the rinsed and drained white beans and rosemary. Bring to a boil, then reduce the heat and simmer gently for 5 minutes.
5. Step 5: Squeeze the roasted garlic cloves from their skins directly into the soup.
6. Step 6: Purée the soup using a countertop or immersion blender until completely smooth and creamy.
7. Step 7: Stir in the grated parmesan, if using, add lemon juice, and season with salt and pepper to taste. Serve immediately.

Tips & Variations

• For a vegan version, use vegetable broth and omit the parmesan or substitute with a plant-based cheese.
• Add a pinch of chili flakes for a subtle spicy kick.
• Fresh rosemary gives the best flavor, but dried rosemary works well if fresh is unavailable.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned garlic instead of roasting fresh garlic?

While canned garlic can work in a pinch, roasting fresh garlic adds a deeper, sweeter flavor that really enhances the soup.

Is it necessary to blend the soup completely smooth?

Blending the soup smooth creates a creamy texture, but if you prefer a chunkier soup, you can pulse the blender less or mash some beans with a spoon instead.

Rosemary Roasted Garlic Bean Soup Recipe

Print Recipe

★★★★★

4.6 from 133 reviews

A comforting and creamy Rosemary Roasted Garlic Bean Soup that combines the rich flavors of roasted garlic, tender white beans, and fresh rosemary. This hearty soup is gently simmered, blended to perfection, and finished with a touch of parmesan and lemon juice for a bright yet savory finish.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted Garlic

• 3 heads garlic, top 1/8 inch (3 mm) removed
• 1 tablespoon (15 ml) oil

Soup Base

• 1 tablespoon (15 ml) oil
• 1 onion, diced
• 3 cloves garlic, chopped

Soup Ingredients

• 4 cups (950 ml) chicken broth or vegetable broth
• 3 cans (each 410 g) white beans, rinsed and drained
• 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)
• 1/4 cup (25 g) parmigiano reggiano, grated (optional)
• 1 tablespoon (15 ml) lemon juice
• Salt and pepper, to taste

Instructions

1. Roast the garlic: Preheat the oven to 180°C (350°F). Drizzle oil over the exposed tops of the garlic heads, wrap them tightly in aluminum foil, and roast for 60 to 90 minutes until the cloves are golden brown and tender.
2. Prepare the soup base: Heat oil in a large saucepan over medium heat. Add the diced onion and cook for 5 to 7 minutes until softened and translucent.
3. Sauté garlic: Add the chopped garlic to the saucepan and cook, stirring frequently, until fragrant, about 1 minute.
4. Simmer beans and broth: Pour in the broth, add the rinsed white beans and fresh rosemary. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 5 minutes to blend the flavors.
5. Incorporate roasted garlic: Once the garlic is cool enough to handle, squeeze the roasted garlic cloves from their skins directly into the soup pot.
6. Blend until smooth: Use a countertop or immersion blender to purée the soup until it becomes completely smooth and creamy.
7. Finish and season: Stir in the grated parmigiano reggiano if using, add the lemon juice, and season to taste with salt and pepper. Serve immediately for the best flavor and texture.

Notes

• Use either chicken or vegetable broth to keep the soup vegetarian or add richness.
• Roasting garlic mellows its flavor and adds a sweet, nutty depth to the soup.
• The soup can be made ahead and refrigerated; reheat gently before serving.
• For a vegan version, omit the parmesan or use a vegan cheese alternative.
• Fresh rosemary enhances the aroma, but dried rosemary can be used if fresh is unavailable.

Keywords: roasted garlic soup, white bean soup, rosemary soup, creamy bean soup, Italian soup, vegetarian soup, healthy soup