Rosemary and Roasted Garlic White Bean Soup Recipe
This Rosemary and Roasted Garlic White Bean Soup is a creamy, comforting dish that blends the mellow sweetness of roasted garlic with the herbal warmth of rosemary. Cannellini beans provide natural thickness and protein, while sautéed onions and celery add a savory base. Finished with a splash of lemon juice and optional crunchy, fresh garnishes, this soup is perfect for a cozy meal that feels both elegant and wholesome.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 1 whole head of garlic
- 3 tablespoons olive oil, divided
- 1 medium yellow onion, chopped
- 2 celery stalks, chopped
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 4 cups low-sodium vegetable broth
- 1 bay leaf
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon fresh lemon juice
Optional Toppings
- Toasted croutons
- Fresh parsley, chopped
- Extra olive oil, for drizzling
Instructions
- Roast the Garlic: Preheat your oven to 400°F (200°C). Slice off the top of the whole garlic head to expose the cloves, place it on foil, drizzle with 1 teaspoon olive oil, and wrap it up. Roast for 35 to 40 minutes until the cloves are soft and caramelized, creating a sweet, mellow flavor foundation.
- Sauté Onion and Celery: While the garlic roasts, heat the remaining 2 tablespoons olive oil in a large pot over medium heat. Add the chopped onion and celery, cooking for 5 to 7 minutes until softened and fragrant to develop natural sweetness and depth.
- Add Roasted Garlic and Rosemary: Once the garlic has cooled enough to handle, squeeze the roasted cloves out and add them to the pot with the sautéed vegetables. Stir in the chopped rosemary and cook for 1 to 2 minutes until aromatic.
- Simmer with Beans and Broth: Add the drained cannellini beans, vegetable broth, bay leaf, salt, and black pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes to allow flavors to meld and deepen.
- Blend to Creamy Perfection: Remove the bay leaf. Using an immersion blender, puree the soup directly in the pot until silky smooth or desired texture is reached. Alternatively, blend half the soup and leave the rest chunky for rustic texture.
- Brighten and Serve: Remove the pot from heat and stir in fresh lemon juice to brighten the flavors. Taste and adjust salt and pepper as needed. Serve hot, garnished with croutons, parsley, or a drizzle of olive oil for added texture and color.
Notes
- Roasting the garlic deeply mellows its flavor, making the soup sweet and complex.
- Sautéing the vegetables gently unlocks their natural sugars for a savory base.
- Blending part of the soup and leaving some beans whole adds pleasing texture contrasts.
- Fresh rosemary is preferred for a vibrant herbal note but dried rosemary works fine.
- Use low-sodium broth to better control the salt level in the soup.
- Optional toppings add crunch, freshness, and visual appeal, enhancing the eating experience.
Keywords: rosemary soup, roasted garlic soup, white bean soup, creamy white bean soup, vegetarian soup, healthy soup
