Introduction
Rosemary roasted garlic bean soup is the kind of dish that brings warmth, comfort, and rustic flavors to any table. This creamy recipe blends white beans, roasted garlic, and fresh rosemary into a satisfying meal that feels both simple and elegant. When you make rosemary roasted garlic bean soup, you create a rich, aromatic bowl that works beautifully for weeknight dinners or relaxed weekend cooking. The deep flavor of roasted garlic pairs perfectly with tender white beans, delivering hearty goodness in every spoonful.
Table of Contents
Rosemary Roasted Garlic Bean Soup : A Cozy, Flavor-Packed Bowl
- Total Time: 55 mins
- Yield: 4 servings
- Diet: Vegetarian
Description
A cozy rosemary roasted garlic bean soup made with creamy white beans, fresh rosemary, and sweet roasted garlic for a comforting, richly flavored dish.
Ingredients
2 whole garlic bulbs
3 tbsp olive oil
2 fresh rosemary sprigs
1 medium yellow onion, diced
2 celery stalks, chopped
2 carrots, chopped
2 cans cannellini beans (15 oz each), drained
4 cups vegetable broth
Salt to taste
Black pepper to taste
1 tbsp lemon juice
1/4 cup heavy cream (optional)
Instructions
1. Slice tops off garlic bulbs, drizzle with olive oil, wrap in foil, and roast at 400°F for 40 minutes.
2. Heat olive oil in a pot and sauté onion, celery, and carrots until softened.
3. Add rosemary sprigs and cannellini beans.
4. Squeeze roasted garlic into the pot and add vegetable broth. Simmer 15–20 minutes.
5. Remove rosemary and blend to your preferred texture.
6. Stir in lemon juice, optional cream, and season with salt and pepper.
Notes
For a vegan version, omit the cream.
Blend more beans for natural thickness.
Serve with crusty bread or rosemary olive oil.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients for Rosemary Roasted Garlic Bean Soup
Below is a clear, structured list of everything needed to prepare this comforting soup.
Ingredient Table
| Ingredient | Quantity |
|---|---|
| Whole garlic bulbs | 2 |
| Olive oil | 3 tbsp |
| Fresh rosemary sprigs | 2 |
| Yellow onion, diced | 1 medium |
| Celery stalks, chopped | 2 |
| Carrots, chopped | 2 |
| Canned cannellini beans | 2 cans (15 oz each), drained |
| Vegetable broth | 4 cups |
| Sea salt | To taste |
| Black pepper | To taste |
| Lemon juice | 1 tbsp |
| Heavy cream (optional) | ¼ cup |
Step-by-Step Instructions and Helpful Tips
1. Roast the Garlic
Slice the tops off the garlic bulbs, drizzle them with olive oil, and wrap them in foil. Roast at 400°F for 40 minutes until golden and soft. Roasting garlic transforms it into a sweet, buttery ingredient that gives the soup its signature depth.
2. Sauté Aromatics
In a large pot, warm the remaining olive oil. Add diced onion, carrots, and celery. Cook until softened. This forms the foundation of flavor, known as a classic soup mirepoix.
3. Add Rosemary and Beans
Stir in rosemary sprigs and cannellini beans. Allow them to warm and absorb aromatic flavors.
4. Combine Broth and Roasted Garlic
Squeeze roasted garlic cloves into the pot, then pour in vegetable broth. Stir and let the mixture simmer for 15–20 minutes.
5. Blend to Desired Texture
Remove rosemary sprigs. Use an immersion blender for a smooth, creamy finish, or blend only half the soup for a rustic texture.
6. Add Cream and Season
Stir in lemon juice and optional heavy cream. Add salt and pepper to taste.
7. Helpful Tips
- Swap cannellini beans with great northern beans for a lighter texture.
- Add extra roasted garlic for a bolder, sweeter flavor.
- For a dairy-free version, skip the cream and blend more beans for natural creaminess.
- Serve with crusty bread or a drizzle of rosemary olive oil.
Conclusion
Rosemary roasted garlic bean soup delivers comfort, richness, and timeless flavors made from simple ingredients. It’s versatile, affordable, and easy enough for everyday cooking while still tasting special and satisfying.
FAQ About Rosemary Roasted Garlic Bean Soup
1. Can I freeze rosemary roasted garlic bean soup?
Yes, this soup freezes well for up to three months. Cool completely and store in airtight containers.
2. Can I use dried rosemary?
Fresh rosemary offers better flavor, but dried rosemary works in a pinch. Use 1 teaspoon.
3. How do I make this soup thicker?
Blend a larger portion of the beans or simmer a few minutes longer to reduce liquid.
4. Can I make rosemary roasted garlic bean soup vegan?
Absolutely. Simply omit the heavy cream or use a dairy-free substitute like coconut cream.