Rosemary Roasted Garlic White Bean Soup (Printable)

A comforting blend of white beans, roasted garlic, and rosemary creates this creamy, flavorful soup.

# What You'll Need:

→ Vegetables & Aromatics

01 - 2 whole heads garlic, tops sliced off
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced

→ Beans & Broth

05 - 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
06 - 4 cups low-sodium vegetable broth

→ Herbs & Seasonings

07 - 2 tbsp olive oil, plus extra for roasting garlic
08 - 2 tsp fresh rosemary, finely chopped (or 1 tsp dried)
09 - 1 bay leaf
10 - 1/2 tsp freshly ground black pepper
11 - 1/2 tsp kosher salt, plus more to taste

→ Optional Garnish

12 - 2 tbsp chopped fresh parsley
13 - Extra olive oil for drizzling

# How To Make It:

01 - Preheat oven to 400°F. Slice the tops off garlic heads to expose the 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.
02 - In a large pot, heat 2 tbsp olive oil over medium heat. Add onion, carrots, and celery. Sauté for 6-8 minutes until vegetables are softened.
03 - Add roasted garlic, rosemary, and bay leaf. Sauté for 2 minutes until fragrant.
04 - Stir in beans and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
05 - Remove bay leaf. Use an immersion blender to puree the soup until creamy but slightly chunky, or transfer half to a blender and return to the pot.
06 - Season with salt and pepper. Heat through for 2-3 minutes. Ladle soup into bowls. Garnish with parsley and a drizzle of olive oil, if desired.

# Expert Tips:

01 -
  • The roasted garlic transforms into something sweet and mellow, no harsh bite at all
  • This soup manages to feel decadent while being completely dairy free
  • It comes together faster than most soups but tastes like it simmered all day
02 -
  • Roasting the garlic ahead of time is what makes this recipe special. Do not skip this step or try to substitute raw garlic.
  • Be careful when blending hot soup. If using a countertop blender, work in batches and leave room for steam to escape.
  • The soup will thicken as it sits. Add a splash of water or broth when reheating leftovers.
03 -
  • Roast extra garlic heads while the oven is hot and save the leftovers for spreading on bread
  • Use the roasted garlic oil from the foil packet as part of your finishing drizzle

Go Back