Creamy, aromatic, and endlessly comforting, this Roasted Garlic and Rosemary White Bean Soup is one of those recipes that feels like a warm hug in a bowl. With soft, roasted garlic, fragrant rosemary, and velvety white beans, it’s hearty enough for dinner but simple enough for a weeknight. Fun fact: roasting garlic mellows its bite and develops nutty sweetness, which is why a whole head of roasted garlic can transform a humble soup into something restaurant-worthy.
This recipe is special because it’s easy, fast to prep, and family-friendly—kids tend to love the smooth texture and mild flavors. It’s a great alternative to a classic tomato soup and pairs beautifully with roasted potatoes; try this Roasted Garlic Butter Parmesan Potatoes if you want a decadent side. If you enjoy straightforward recipes that deliver big on flavor with minimal effort, you’re going to love this. Ready to cozy up with a bowl? Let’s get cooking!
What is Roasted Garlic and Rosemary White Bean Soup?
What’s in a name? Roasted Garlic and Rosemary White Bean Soup pretty much tells the story: soft white beans blended with roasted garlic and bright rosemary. But why does it sound so romantic—like something a countryside chef would serve at a fireside inn? Maybe because roasting garlic feels a little ceremonial, and rosemary smells like a garden memory. Who knew a few pantry staples could be so charming? They say “the way to a man’s heart is through his stomach,” and this soup might just prove it—warm, savory, and lovingly simple. Curious? Give the recipe a try and see if it wins over your house too.
Why You’ll Love This
- Creamy comfort: The blended white beans create a luxuriously smooth texture that feels indulgent without being heavy. Roasted garlic adds sweet, mellow notes while rosemary gives a piney lift that keeps each spoonful interesting.
- Budget-friendly and practical: Canned beans and pantry staples mean this soup is easy on the wallet and quick to put together. Making it at home saves money compared with ordering similar dishes at restaurants.
- Flavor finishes that pop: A squeeze of lemon and a sprinkle of grated Parmesan at the end brighten and deepen the flavors. Top with crusty bread or a drizzle of olive oil for contrast.
If you liked our tomato basil soup post, this is a lovely alternate that plays the comfort card in a different key. Ready to make it? Grab your cans of beans and a head of garlic.
How to Make
Quick Overview
This soup is simple, delicious, and satisfying. Roast whole garlic heads until soft and caramelized, sauté onion and fresh garlic, then simmer with white beans and rosemary. Blend to silky perfection and finish with Parmesan and lemon. Prep and roasting add some hands-off time, but active cooking is minimal. Total time: about 80–100 minutes (most of that is roasting). Active hands-on time: about 20 minutes.
Ingredients
- 3 heads garlic, tops trimmed, for roasting
- 1 tablespoon oil, for roasting the garlic
- 1 tablespoon oil, for cooking the soup
- 1 onion, diced
- 3 cloves garlic, chopped
- 4 cups chicken or vegetable broth
- 3 (14.5 oz) cans white beans, rinsed and drained
- 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
- 1/4 cup grated Parmesan cheese (optional)
- 1 tablespoon lemon juice
- Salt and pepper to taste
Directions
- Roast garlic: Preheat oven to 350°F (180°C). Drizzle 1 tablespoon oil over the trimmed garlic heads, wrap each head in foil, and roast for 60–90 minutes until the cloves are golden and very tender. Let cool slightly, then squeeze roasted cloves from their skins.
- Cook onion and garlic: Heat 1 tablespoon oil in a medium saucepan over medium heat. Add the diced onion and cook, stirring occasionally, for 5–7 minutes until softened and translucent. Add the chopped fresh garlic and sauté for 1 minute until fragrant—do not let it brown.
- Combine ingredients: Pour in the 4 cups of chicken or vegetable broth. Add the rinsed and drained white beans and the chopped fresh rosemary. Bring the soup to a gentle boil, then reduce heat and simmer for 5 minutes to meld flavors.
- Add roasted garlic: Squeeze the soft roasted garlic cloves into the soup, mixing them in. The roasted garlic adds sweet, mellow flavor that’s different from raw sautéed garlic.
- Blend: Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender, then return to the pot.
- Finish soup: Stir in 1/4 cup grated Parmesan cheese (if using) and 1 tablespoon lemon juice. Taste and season with salt and pepper as needed.
- Serve warm: Ladle into bowls and garnish with a sprig of rosemary, a drizzle of olive oil, or extra Parmesan. Serve with crusty bread or a green salad.
What to Serve With
- Crusty bread or garlic ciabatta for dipping
- A crisp green salad (arugula with lemon vinaigrette pairs well)
- Roasted vegetables or a simple pan of garlic potatoes
- A light white wine or herbal tea for a cozy pairing
- For a heartier meal, serve alongside roasted chicken or pan-seared fish
Top Tips for Perfecting
- Roast longer for sweeter garlic: If your garlic isn’t soft and deeply golden after 60 minutes, give it up to 90 minutes. The softer and browner, the sweeter.
- Use good-quality broth: A flavorful broth makes a big difference in this simple soup. Homemade or low-sodium store-bought both work well.
- Don’t overcook fresh garlic: When sautéing the chopped garlic, cook only until fragrant—about 1 minute—to avoid bitterness.
- Texture options: For chunkier soup, reserve 1 cup of beans before blending and stir them back in at the end.
- Parmesan alternative: Nutritional yeast is a great dairy-free option that adds savory umami if you want a vegetarian or vegan finish.
Storing and Reheating Tips
- Refrigeration: Store cooled soup in an airtight container in the refrigerator for up to 4 days.
- Freezing: You can freeze this soup in freezer-safe containers for up to 3 months. Leave some headspace for expansion.
- Thawing and reheating: Thaw overnight in the refrigerator, then reheat gently on the stove over low-medium heat, stirring occasionally. Add a splash of broth or water if the soup thickens too much.
- Best reheating method: Reheat on the stovetop rather than in the microwave to preserve texture and flavor. Stir in a little lemon juice after reheating to refresh the taste.
FAQs
Can I use dried beans instead of canned beans?
Yes. If using dried beans, soak and cook them according to package instructions until tender before adding to the soup. Start with about 1 1/2 cups dried beans (which yields roughly three 14.5-ounce cans cooked).
Can I make this soup vegan?
Absolutely. Use vegetable broth and omit the Parmesan or swap with nutritional yeast for a cheesy flavor.
How do I make this soup less thick?
Thin with additional broth or a splash of water until you reach the desired consistency. Reheat gently and check seasoning after thinning.
Can I skip roasting the garlic?
You could skip roasting, but the flavor will be sharper and less sweet. Roasted garlic adds a mellow, rich dimension that defines the soup.
Is rosemary the only herb that works?
No—thyme is a terrific substitute if you prefer a milder herb note. Start with 1 teaspoon dried thyme or 2 teaspoons fresh.
How do I reheat leftover soup without it separating?
Reheat slowly over low heat and stir often. If separation happens, whisk in a small splash of warm broth or use an immersion blender briefly to re-emulsify.
Conclusion
This Roasted Garlic and Rosemary White Bean Soup is an easy, budget-friendly way to enjoy a comforting, restaurant-quality bowl at home. The roasted garlic and rosemary give it a distinctive flavor that feels both cozy and slightly elevated—perfect for weeknights, meal prep, or serving guests. Try pairing it with White Bean Soup – Budget Bytes for inspiration on similar flavor profiles, or compare techniques with Rosemary and Roasted Garlic White Bean Soup – Closet Cooking to tweak seasonings and texture the way you like. Enjoy making this recipe, share it with family, and don’t forget to come back and tell me how it turned out.
Roasted Garlic and Rosemary White Bean Soup
Equipment
- Oven
- Medium Saucepan
- Immersion Blender
- Foil
Ingredients
Ingredients
- 3 heads Garlic tops trimmed, for roasting
- 1 tablespoon Oil for roasting the garlic
- 1 tablespoon Oil for cooking the soup
- 1 medium Onion diced
- 3 cloves Garlic chopped
- 4 cups Chicken or vegetable broth
- 3 cans White beans 14.5 oz each, rinsed and drained
- 2 teaspoons Fresh rosemary chopped (or 1 teaspoon dried)
- 1/4 cup Grated Parmesan cheese optional
- 1 tablespoon Lemon juice
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (180°C). Drizzle 1 tablespoon oil over the trimmed garlic heads, wrap each head in foil, and roast for 60–90 minutes until the cloves are golden and very tender. Let cool slightly, then squeeze roasted cloves from their skins.
- Heat 1 tablespoon oil in a medium saucepan over medium heat. Add the diced onion and cook, stirring occasionally, for 5–7 minutes until softened and translucent. Add the chopped fresh garlic and sauté for 1 minute until fragrant—do not let it brown.
- Pour in the 4 cups of chicken or vegetable broth. Add the rinsed and drained white beans and the chopped fresh rosemary. Bring the soup to a gentle boil, then reduce heat and simmer for 5 minutes to meld flavors.
- Squeeze the soft roasted garlic cloves into the soup, mixing them in. The roasted garlic adds sweet, mellow flavor that’s different from raw sautéed garlic.
- Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender, then return to the pot.
- Stir in 1/4 cup grated Parmesan cheese (if using) and 1 tablespoon lemon juice. Taste and season with salt and pepper as needed.
- Ladle into bowls and garnish with a sprig of rosemary, a drizzle of olive oil, or extra Parmesan. Serve with crusty bread or a green salad.