Rosemary Roasted Garlic Bean Soup Recipe

Introduction

This Rosemary Roasted Garlic Bean Soup is a comforting and flavorful dish perfect for cozy evenings. Roasting garlic brings out its sweetness, which blends beautifully with white beans and fresh rosemary for a creamy, savory soup.

Ingredients

• 3 heads garlic, top 1/8 inch (3 mm) removed
• 1 tablespoon (15 ml) oil
• 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. Step 1: Preheat the oven to 180°C. Drizzle 1 tablespoon of oil over the exposed garlic heads, wrap them tightly in aluminium foil, and roast until golden brown and tender, about 60 to 90 minutes.
2. Step 2: Heat the remaining tablespoon of oil in a large saucepan over medium heat. Add the diced onion and cook until softened, about 5 to 7 minutes.
3. Step 3: Add the chopped garlic to the saucepan and cook, stirring frequently, until fragrant, about 1 minute.
4. Step 4: Pour in the broth, then add the rinsed and drained white beans along with the rosemary. Bring the mixture to a boil, then reduce heat and simmer gently for 5 minutes.
5. Step 5: Carefully squeeze the roasted garlic cloves from their skins directly into the soup pot.
6. Step 6: Use a countertop or immersion blender to purée the soup until completely smooth and creamy.
7. Step 7: Stir in the grated parmigiano reggiano if using, add lemon juice, and season with salt and pepper to taste. Serve immediately.

Tips & Variations

• For a vegan version, use vegetable broth and omit the parmesan or replace it with a plant-based cheese alternative.
• Fresh rosemary offers a brighter flavor, but dried rosemary works well in a pinch.
• If you prefer a chunkier texture, reserve some beans before blending and stir them back in.
• Add a pinch of red pepper flakes for a subtle spicy kick.

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, stirring occasionally until warmed through. The soup may thicken after refrigeration; simply add a splash of broth or water when reheating to reach your desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned garlic instead of roasting fresh garlic?

Roasted fresh garlic offers a sweet, mellow flavor that canned garlic can’t replicate. While canned garlic can be used in a pinch, roasting fresh garlic really enhances the soup’s depth.

What types of white beans work best for this soup?

Cannellini, great northern, or navy beans are all excellent choices. Make sure to rinse and drain canned beans well to reduce sodium and improve texture.

Rosemary Roasted Garlic Bean Soup Recipe

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4.5 from 55 reviews

This Rosemary Roasted Garlic Bean Soup is a comforting, creamy soup bursting with roasted garlic flavor and fragrant rosemary. It combines tender white beans, aromatic roasted garlic, and savory broth into a smooth purée, finished with a touch of parmesan and lemon juice for brightness. Perfect as a hearty appetizer or light meal, this soup is easy to prepare with straightforward steps including roasting, sautéing, simmering, and blending.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 90 minutes
• Total Time: 1 hour 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Roasting and Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted Garlic

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

Soup Base

• 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 your oven to 180°C (350°F). Drizzle 1 tablespoon of oil over the exposed tops of the garlic heads. Wrap the garlic heads tightly in aluminium foil and place them on a baking tray. Roast in the oven for about 60 to 90 minutes until the garlic becomes golden brown and soft.
2. Prepare the soup base: While the garlic roasts, heat 1 tablespoon of oil in a large saucepan over medium heat. Add the diced onion and sauté for 5 to 7 minutes until softened and translucent.
3. Sauté garlic: Add the chopped garlic cloves to the softened onions and cook, stirring frequently, for about 1 minute until they become fragrant.
4. Simmer beans and broth: Pour in the chicken or vegetable broth, add the rinsed and drained white beans and the chopped rosemary. Bring everything to a boil, then reduce the heat and let it simmer gently for 5 minutes to meld the flavors.
5. Incorporate roasted garlic: Once the garlic is cool enough to handle, squeeze the soft roasted cloves out of their skins directly into the simmering soup.
6. Blend until smooth: Use a countertop or immersion blender to purée the soup until it is completely smooth and creamy. Be careful when blending hot liquids.
7. Finish and season: Stir in the grated parmigiano reggiano if using, then add the lemon juice. Taste and season the soup with salt and pepper as desired. Serve immediately for best flavor and texture.

Notes

• Roasting garlic mellows its sharpness and adds a rich, nutty flavor to the soup.
• You can substitute vegetable broth to keep the soup vegetarian, or use chicken broth for a richer taste.
• For a vegan version, omit the parmesan cheese or substitute with a vegan cheese alternative.
• If you prefer a chunkier texture, blend only half the soup and stir in the remaining beans whole.
• Fresh rosemary gives a more vibrant flavor, but dried rosemary works well if fresh isn’t available.
• This soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.

Keywords: roasted garlic soup, white bean soup, rosemary soup, creamy bean soup, vegetarian soup, Italian soup