Rosemary Roasted Garlic White Bean Soup Recipe

Introduction

Rosemary Roasted Garlic Bean Soup is a comforting and flavorful dish perfect for cozy days. Combining smooth white beans with the sweetness of roasted garlic and fragrant rosemary, this soup is both nourishing and easy to prepare. It’s a satisfying meal that warms you from the inside out.

Ingredients

• 3 heads garlic, top 1/8 inch (3 mm) removed
• 1 tablespoon (15 ml) oil (for roasting garlic)
• 1 tablespoon (15 ml) oil (for cooking)
• 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 oil over the exposed garlic heads, wrap each head tightly in aluminium foil, and roast in the oven until golden brown and tender, about 60 to 90 minutes.
2. Step 2: Heat oil in a large saucepan over medium heat. Add diced onion and cook until softened, about 5 to 7 minutes.
3. Step 3: Add chopped garlic to the saucepan and cook, stirring frequently, until fragrant, about 1 minute.
4. Step 4: Pour in the broth, then add the white beans and chopped rosemary. Bring the mixture to a boil, then reduce heat and simmer gently for 5 minutes.
5. Step 5: Squeeze the roasted garlic cloves out of their skins directly into the soup.
6. Step 6: Purée the soup using a countertop or immersion blender until smooth and creamy.
7. Step 7: Stir in grated parmigiano reggiano if using, add lemon juice, and season with salt and pepper to taste. Serve immediately.

Tips & Variations

• Roast the garlic ahead of time to save preparation time when you are ready to make the soup.
• For a spicy twist, add a pinch of red pepper flakes along with the fresh garlic.
• Use vegetable broth for a vegetarian version of this soup.
• If fresh rosemary isn’t available, dried rosemary works well—use half the quantity.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This soup can also be frozen 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 roasted garlic instead of roasting it myself?

While canned roasted garlic can be used in a pinch, roasting fresh garlic brings out a deeper, sweeter flavor that greatly enhances the soup’s taste.

Is this soup suitable for vegans?

The soup itself is vegan if you use vegetable broth and omit the parmigiano reggiano cheese or substitute it with a vegan alternative.

Rosemary Roasted Garlic White Bean Soup Recipe

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★★★★★

4.4 from 54 reviews

A comforting and creamy Rosemary Roasted Garlic Bean Soup that combines the rich flavors of slow-roasted garlic and fragrant rosemary with tender white beans, pureed to a smooth texture and finished with a hint of lemon and optional parmesan cheese. Perfect as a warming meal or appetizer, this recipe is easy to prepare and ideal for cooler days.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Total Time: 85 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Roasting and Stovetop
• Cuisine: Italian-inspired
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Roasted Garlic

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

Soup

• 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. Roast the Garlic: Preheat the oven to 180°C (350°F). Drizzle oil over the exposed garlic heads, wrap them tightly in aluminium foil, and roast in the oven until they become golden brown and tender, about 60 to 90 minutes.
2. Sauté the Vegetables: Heat 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. Add Fresh Garlic: Add the chopped garlic to the saucepan and cook, stirring frequently, until fragrant, about 1 minute.
4. Add Broth and Beans: Pour in the chicken or vegetable broth, add the rinsed white beans and chopped rosemary. Bring the mixture to a boil, then reduce heat and simmer gently for 5 minutes to meld the flavors.
5. Incorporate Roasted Garlic: Squeeze the roasted garlic cloves from their skins directly into the soup and stir well.
6. Purée the Soup: Using a countertop blender or an immersion blender, purée the soup until completely smooth and creamy.
7. Finish and Season: Stir in the grated parmigiano reggiano (if using), add the lemon juice, and season with salt and pepper to taste. Serve immediately for best flavor.

Notes

• Roast the garlic in advance to save time during preparation.
• For a spicy twist, add a pinch of red pepper flakes along with the fresh garlic when sautéing.
• You can use either chicken or vegetable broth depending on your dietary preference.
• Parmigiano reggiano is optional but adds a savory depth to the soup.
• Ensure to check canned beans for added sodium if watching salt intake.

Keywords: rosemary, roasted garlic, bean soup, creamy soup, Italian soup, white beans, easy soup recipe