Rosemary and Roasted Garlic White Bean Soup Recipe
This Rosemary and Roasted Garlic White Bean Soup is a comforting and flavorful dish that combines the mellow sweetness of roasted garlic with the herbal warmth of fresh rosemary. Creamy cannellini beans create a naturally thick and protein-packed base, while sautéed onions and celery add depth. Finished with a hint of lemon juice and optional garnishes like croutons and fresh parsley, this soup is perfect for a cozy meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil, divided
- 1 whole head of garlic
- 1 medium yellow onion, chopped
- 2 celery stalks, chopped
- 2 sprigs fresh rosemary or 1 teaspoon dried rosemary, chopped
- 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
- Crunchy croutons
- Fresh parsley, chopped
- Extra olive oil for drizzling
Instructions
- Roast the Garlic: Preheat the oven to 400°F (200°C). Slice the top off a whole head of garlic to expose the cloves. Place it on foil, drizzle with 1 teaspoon olive oil, and wrap tightly. Roast for 35 to 40 minutes until soft and golden to develop a mellow, sweet garlic flavor.
- Sauté Onion and Celery: While garlic roasts, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the chopped onion and celery, sautéing for 5 to 7 minutes until softened and fragrant to build a flavorful base.
- Add Roasted Garlic and Rosemary: Once garlic has cooled, squeeze the cloves out of their skins into the pot. Stir in chopped rosemary and cook for 1 to 2 minutes to release aromatic flavors.
- Simmer with Beans and Broth: Add drained cannellini beans, vegetable broth, bay leaf, salt, and pepper. Bring to a gentle boil then lower heat to simmer uncovered for 20 minutes, allowing flavors to meld and deepen.
- Blend to Creamy Perfection: Remove the bay leaf. Use an immersion blender directly in the pot or blend in batches in a traditional blender. Blend until silky smooth or leave part chunky for texture.
- Brighten and Serve: Stir in fresh lemon juice off the heat, and adjust salt and pepper to taste. Serve hot, garnished with croutons, fresh parsley, and a drizzle of olive oil if desired.
Notes
- Roasting the garlic is key for a sweet, mellow flavor that defines this soup.
- You can use dried rosemary if fresh is not available, but fresh is preferable for best aroma.
- Blending half the soup keeps a nice balance of creamy texture and whole beans.
- Add lemon juice last to preserve its bright, fresh flavor.
- Low-sodium broth helps control saltiness—adjust seasoning accordingly.
- For a vegan diet, ensure croutons and toppings are plant-based.
Keywords: Rosemary soup, roasted garlic soup, white bean soup, creamy bean soup, vegetarian soup, healthy soup
