Rosemary Roasted Garlic White Bean Soup

The first time I made this soup was on a gray Sunday when I needed something that felt like a warm hug. I roasted two heads of garlic until they were golden and sweet, then let them collapse into a pot of white beans and broth. My kitchen smelled like rosemary and comfort, and I knew I had found something special before even taking the first spoonful.

I served this soup to my sister last winter while snow fell outside the kitchen window. She took one bite and immediately asked for the recipe, saying it reminded her of a tiny restaurant we visited in Florence years ago. We ate it with torn pieces of crusty bread, mopping up every drop and talking until the bowls were completely empty.

Ingredients

• 2 whole heads garlic: Roasting these until golden and soft creates an entirely different ingredient than raw garlic, sweet and mellow
• 1 medium yellow onion, diced: The foundation that builds depth as it slowly softens in olive oil
• 2 medium carrots, diced: Add natural sweetness and that classic soup base flavor
• 2 celery stalks, diced: Essential for the aromatic trio that gives soups their backbone
• 2 cans cannellini beans: These creamy white beans become luxuriously smooth when blended
• 4 cups vegetable broth: Use low sodium so you can control the seasoning perfectly
• 2 tbsp olive oil: For sautéing the vegetables and roasting the garlic heads
• 2 tsp fresh rosemary: The piney fragrance pairs perfectly with white beans and garlic
• 1 bay leaf: Adds subtle herbal depth that you will notice most when you remove it
• 1/2 tsp black pepper: Freshly cracked adds warmth and brightness
• 1/2 tsp kosher salt: Start here and adjust after blending since flavors concentrate

Instructions

Roast the garlic heads:

Cut just the tops off the garlic heads to expose the cloves, drizzle with olive oil, wrap tightly in foil, and roast at 400°F for 30-35 minutes until the cloves are soft and golden.

Sauté the vegetables:

Heat 2 tablespoons olive oil in a large pot over medium heat, add onion, carrots, and celery, and cook for 6-8 minutes until softened and fragrant.

Add the aromatics:

Squeeze the roasted garlic cloves from their skins into the pot, add rosemary and bay leaf, and cook for 2 minutes until everything smells incredible.

Simmer the soup:

Stir in the beans and vegetable broth, bring to a boil, then reduce heat and simmer uncovered for 15 minutes to let flavors meld.

Blend to creamy:

Remove the bay leaf, use an immersion blender to puree until creamy with some texture remaining, or transfer half to a blender and return to the pot.

Season and serve:

Taste and add salt and pepper as needed, heat through for 2-3 minutes, then ladle into bowls and finish with parsley and a drizzle of olive oil.

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This recipe has become my go-to when friends need comforting, whether they are fighting a cold or just having a hard week. Something about the creamy beans and sweet roasted garlic feels restorative, like medicine for the soul that happens to taste incredible.

Making It Your Own

I have learned that a squeeze of fresh lemon juice right before serving wakes up all the flavors. The bright acidity cuts through the creaminess and makes each spoonful feel lighter and more vibrant, especially on a cold day when you need that extra lift.

Texture Secrets

Leaving some chunks of beans rather than blending completely smooth gives the soup more body and interest. An immersion blender is perfect for this control, letting you decide exactly how rustic or refined you want each batch to turn out.

Perfect Pairings

A hunk of crusty sourdough toasted until golden and rubbed with raw garlic turns this into a complete meal. The bread soaks up the creamy broth while that sharp raw garlic contrasts beautifully with the sweet roasted garlic in the soup.

• Grill your bread with olive oil for extra flavor and crunch
• A simple green salad with vinaigrette balances the richness
• The soup freezes beautifully for up to three months

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There is something profoundly satisfying about a soup that costs almost nothing to make but tastes luxurious. This is the kind of recipe that makes you feel clever and well fed.

Recipe FAQs

→ How do I roast garlic properly?

Preheat oven to 400°F (200°C). 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 roasted garlic cloves from skins.

→ Can I make this soup creamier?

Yes! For an extra creamy texture, blend all the soup until completely smooth instead of leaving it slightly chunky. This will create a more velvety consistency.

→ What type of beans work best?

Cannellini or great northern beans are ideal for this soup. They hold their shape well and provide a creamy texture when blended. Make sure to drain and rinse canned beans before using.

→ How long does this soup keep?

This soup stores well in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. Reheat gently on the stovetop, adding a little broth or water if needed to thin.

→ What's the best way to serve this soup?

Ladle into warm bowls and garnish with fresh parsley and a drizzle of olive oil. It pairs beautifully with crusty bread or a fresh green salad for a complete meal.