Rosemary Roasted Garlic Bean Soup

The first time I made this soup was during a particularly relentless February when my apartment felt like an icebox and I needed something that would warm me from the inside out. I roasted way too much garlic that afternoon, my entire building smelled like it, and my neighbor actually knocked on my door to ask what I was making. Now its my go to when I want something that feels luxurious but takes minimal effort.

Last winter I served this at a small dinner party when two of my friends were feeling under the weather. They sat on my couch wrapped in blankets spooning soup from mismatched mugs and by the end of the night everyone felt better. Thats the kind of recipe this is healing food that brings people together.

Ingredients

• 2 whole heads garlic: Roasting transforms sharp raw garlic into something sweet mellow and almost spreadable. Dont skip this step because its the secret to the soups rich flavor.
• 1 medium yellow onion diced: The foundation of any good soup. Yellow onions have the right balance of sweetness and savory notes.
• 2 medium carrots diced: These add natural sweetness and color. Cut them evenly so they soften at the same rate as the celery.
• 2 celery stalks diced: Essential for that classic soup base flavor. Use the inner stalks if possible because theyre more tender.
• 2 cans cannellini or great northern beans: These creamy mild beans are perfect for soup. Rinse them well to remove any metallic taste from the cans.
• 4 cups low sodium vegetable broth: Low sodium lets you control the seasoning. Use a good quality broth because it makes up most of the soups flavor.
• 2 tbsp olive oil plus extra for roasting garlic: Extra virgin olive oil adds fruitiness that balances the earthy beans and herbs.
• 2 tsp fresh rosemary finely chopped: Rosemary and white beans are a classic pairing. Fresh has better flavor but dried works in a pinch.
• 1 bay leaf: Adds subtle herbal depth. Remember to fish it out before blending.
• 1/2 tsp freshly ground black pepper: Freshly ground has way more flavor than pre ground. Add more to taste at the end.
• 1/2 tsp kosher salt plus more to taste: Kosher salt disperses evenly. Taste before serving because beans can be unpredictable.

Instructions

Roast the garlic:

Preheat your oven to 400°F and slice the tops off the garlic heads so the cloves are exposed. Drizzle with olive oil wrap snugly in foil and roast for 30 to 35 minutes until the cloves are soft and golden brown. Let them cool just enough to handle then squeeze the roasted cloves out of their skins like toothpaste from a tube.

Build the soup base:

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the onion carrots and celery and sauté for 6 to 8 minutes until the vegetables are softened and the kitchen starts smelling amazing. Youre looking for translucent onions and tender carrots.

Add the aromatics:

Stir in the roasted garlic rosemary and bay leaf. Cook for 2 more minutes until the rosemary becomes fragrant and the garlic starts melting into the vegetables. This step wakes up all the flavors before the liquid goes in.

Simmer the soup:

Pour in the beans and vegetable broth and bring everything to a gentle boil. Reduce the heat and let it simmer uncovered for 15 minutes so the flavors meld together. The broth should thicken slightly as some starch releases from the beans.

Blend to your liking:

Remove the bay leaf and use an immersion blender to puree the soup until its creamy but still has some texture. If you dont have an immersion blender transfer half the soup to a regular blender and return it to the pot. I like it slightly chunky but you can go totally smooth if you prefer.

Season and serve:

Taste the soup and season with salt and pepper. Heat through for 2 to 3 minutes then ladle into bowls. Top with chopped parsley and a generous drizzle of good olive oil if youre feeling fancy.

Pin Recipe

This soup became a staple in my house during the pandemic when I was cooking through pantry staples and trying to make simple ingredients feel special. My partner and I would eat it while watching movies both of us holding warm mugs with both hands like we were trying to capture every bit of heat.

Making It Your Own

Sometimes I add a splash of coconut milk at the end for extra creaminess or throw in a handful of spinach during the last minute of simmering. A parmesan rind simmered with the soup adds incredible umami if you eat dairy. The recipe is forgiving and welcomes whatever you have on hand.

Serving Suggestions

Crusty bread is non negotiable for me because something needs to soak up that velvety broth. A simple green salad with lemon vinaigrette cuts through the richness. On busy weeknights Ive eaten it standing up straight from the pot and honestly it was still perfect.

Storage And Reheating

This soup keeps beautifully in the fridge for up to 5 days and actually tastes better the next day as the flavors continue to develop. It freezes well for up to 3 months just leave room in the container for expansion. When reheating go low and slow to prevent separating.

• Let frozen soup thaw overnight in the fridge before reheating
• Add a splash of water or broth if it looks too thick after storing
• Reheat gently over medium low heat stirring occasionally

Pin Recipe

Theres something deeply comforting about a soup that requires so little but gives so much. I hope this recipe finds you on a cold night when you need exactly that.

Recipe FAQs

→ How do I roast garlic for this soup?

Slice the tops off whole garlic heads, drizzle with olive oil, wrap in foil, and roast at 400°F for 30-35 minutes until soft and golden.

→ Can I use dried rosemary instead of fresh?

Yes, dried rosemary works well; use about half the amount of fresh rosemary to maintain flavor balance.

→ Should I blend the soup completely or leave it chunky?

Blend to your preference—completely smooth for a creamy texture or slightly chunky for more body and contrast.

→ What type of beans are best for this dish?

Cannellini or great northern beans are ideal due to their creamy texture and mild flavor.

→ How can I add brightness to the soup?

A squeeze of fresh lemon juice before serving enhances the flavors and adds a fresh, tangy note.