Rosemary Roasted Garlic Bean Soup

Rosemary Roasted Garlic Bean Soup is the kind of elegant simplicity I crave when I want something wholesome and deeply satisfying. I first made this creamy soup on a quiet Sunday afternoon when I had extra time to roast garlic properly, and the result was absolutely worth the wait. The mellow, nutty sweetness of roasted garlic combined with earthy rosemary creates a flavor profile that feels both rustic and refined.

What I love most about this rosemary roasted garlic bean soup is how it achieves incredible creaminess without any cream at all. The white beans naturally create that velvety texture when pureed, while the roasted garlic infuses every spoonful with mellow depth. This plant-based bean soup has become my go-to when I want high-protein comfort food that’s also vegetarian-friendly.

It’s proof that simple ingredients can create extraordinary results.

Wholesome Ingredients for Creamy Perfection

I always roast at least three heads of garlic for this recipe because those sweet, caramelized cloves are pure gold. Pro tip: Roast the garlic a day ahead and store it in the fridge to save time when you’re ready to make this soup.

For the Roasted Garlic:

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

For the Soup:

• 1 tablespoon (15ml) olive oil
• 1 onion, diced
• 3 cloves garlic, chopped (in addition to the roasted garlic)
• 4 cups (950ml) chicken broth or vegetable broth
• 3 cans (each 410g) white beans, rinsed and drained (cannellini, great northern, or navy beans)
• 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)
• ¼ cup (25g) Parmigiano Reggiano, grated (optional, skip for vegan)
• 1 tablespoon (15ml) lemon juice
• Salt and pepper to taste

Pro tip: I prefer using cannellini beans for this rosemary roasted garlic bean soup because they have the creamiest texture. Great northern beans work wonderfully too and are often more budget-friendly.

Step-by-Step to Creamy Bean Perfection

I recommend starting with the roasted garlic since it takes the longest. The soup itself comes together quickly once that’s done.

Roasting the Garlic:

Step 1: Preheat your oven to 350°F (180°C). Take each head of garlic and slice just enough off the top to expose the individual cloves slightly, about 1/8 inch. You want to see the tops of the cloves peeking through.

Step 2: Place each garlic head on a square of aluminum foil large enough to wrap it completely. Drizzle olive oil generously over the exposed tops, letting it soak down into the cloves. The oil helps the garlic caramelize and prevents it from drying out.

Step 3: Wrap each garlic head tightly in the foil, creating little packets. Place them on a baking sheet and roast in the preheated oven for 60 to 90 minutes. The garlic is done when the cloves are golden brown, soft, and almost spreadable. You should be able to squeeze them easily.

Pro tip: Don’t rush this step. Properly roasted garlic is what makes this plant-based bean soup so special. The cloves should be deeply caramelized and sweet, not just soft.

Making the Soup:

Step 1: Heat the olive oil in a large saucepan over medium heat. Add the diced onion and cook, stirring occasionally, for about 5 to 7 minutes. The onion should soften completely and turn translucent with slightly golden edges.

Step 2: Add the chopped fresh garlic (not the roasted garlic yet) and cook, stirring frequently, for about 1 minute until fragrant. The smell should be sweet and inviting, not burnt.

Troubleshooting: If your fresh garlic is browning too fast, reduce the heat. Burnt garlic will add bitterness to your rosemary roasted garlic bean soup.

Step 3: Pour in the chicken or vegetable broth, then add all the rinsed and drained white beans and the chopped rosemary. The fresh rosemary releases its pine-like aroma as it hits the hot liquid. Bring everything to a boil, then reduce the heat and let it simmer gently for 5 minutes. This allows the beans to warm through and the flavors to start melding.

Step 4: Once the roasted garlic heads are cool enough to handle, squeeze each clove directly into the soup. The soft, caramelized garlic will slip right out of its papery skin. Stir to break up the roasted garlic cloves so they distribute throughout the soup.

Step 5: Remove the pot from the heat. Using an immersion blender, puree the soup directly in the pot until completely smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender (never fill more than halfway and hold the lid with a towel).

Pro tip: Blend until silky smooth for the creamiest texture. This is what gives this plant-based bean soup its luxurious consistency without any cream.

Step 6: Return the pot to low heat (if you used a regular blender). Stir in the grated Parmesan cheese if using and the lemon juice. The Parmesan melts into the hot soup, adding umami depth, while the lemon brightens all the flavors.

Step 7: Add salt and pepper to taste, going slowly since Parmesan already adds saltiness. The soup should be savory, slightly sweet from the roasted garlic, with a bright lemony finish.

Step 8: Serve immediately in warm bowls, garnished with extra Parmesan, fresh rosemary sprigs, or a drizzle of olive oil if desired.

Delicious Toppings and Sides

This elegant and creamy rosemary roasted garlic bean soup pairs beautifully with simple accompaniments that let the soup shine.

Crostini or Garlic Croutons on Top: Crispy bread adds textural contrast to the silky smooth soup. Toasted baguette slices or homemade croutons provide that satisfying crunch with every spoonful.

Fresh Chives for Final Touch: A sprinkle of chopped fresh chives adds a pop of bright green color and a mild onion flavor that complements the roasted garlic perfectly.

Crispy Bacon or Pancetta Crumbles: For those not keeping it vegetarian, crispy bacon bits add smoky, salty richness that pairs beautifully with the creamy beans. This is one of the best sides for roasted garlic bean soup when you want extra indulgence.

Crisp Salad on the Side: A simple arugula or mixed greens salad with lemon vinaigrette provides freshness and acidity that balances the richness of this plant-based bean soup.

Crusty Bread for Dipping: A thick slice of warm, crusty artisan bread or a fresh baguette is essential for soaking up every last drop of that creamy, garlicky broth.

More Plant-Based Soup Favorites

This Rosemary Roasted Garlic Bean Soup pairs wonderfully with other vegetarian soups that showcase wholesome ingredients. For another bean-based favorite, the White Bean Turkey Chili offers similar heartiness with added protein. Plant-based soup lovers will also enjoy the White Bean Mushroom Stew, which combines tender beans with earthy mushrooms in a rich broth.

For variety at the dinner table, try the Wild Mushroom Caramelized Onion and Kale Soup for deep, savory flavors, or the Autumn Wild Rice Soup Recipe for a grain-based alternative. Serve alongside Garlic Bread Rolls or Caprese Quick Bread to complete this nourishing meal.

Storing Your Creamy Bean Soup

Store any leftover rosemary roasted garlic bean soup in a lidded container in the refrigerator for up to 4 days. Let the soup cool fully to room temperature before transferring to storage to maintain the best quality and prevent bacterial growth.

When ready to enjoy again, reheat the soup gently over low heat on the stovetop, stirring occasionally. The soup will thicken significantly as it sits in the fridge because the starches in the beans continue to absorb liquid. Simply add a splash of vegetable or chicken broth to thin it back to your desired consistency. I recommend stirring frequently while reheating to keep the texture smooth.

Pro tip: This plant-based bean soup freezes beautifully for up to 2 months. Transfer cooled soup to a freezer bag with all the air pressed out or into a tightly sealed, freezer-safe container. Defrost gently in the refrigerator overnight, then reheat slowly on the stovetop. Add broth as needed to restore that velvety texture. The roasted garlic flavor actually intensifies slightly after freezing, making leftovers taste even better.

Your Questions About This Elegant Soup

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