Rosemary Roasted Garlic White Bean Soup

The first snowfall had just started when I decided this roasted garlic white bean soup needed to happen. Something about the smell of garlic transforming in the oven makes the whole house feel like a warm embrace. My roommate poked her head into the kitchen three times, asking if it was ready yet.

I made this for a sick friend last winter and she texted me two days later saying she was already craving it again. Theres something about white bean soup that feels medicinal in the best way possible.

Ingredients

• 2 whole heads garlic: Roasting transforms sharp raw garlic into something mellow, sweet, and almost buttery
• 1 medium yellow onion, diced: The foundation that builds depth as it slowly softens
• 2 medium carrots, diced: Natural sweetness that balances the savory elements
• 2 celery stalks, diced: Provides that classic aromatic base essential to good soup
• 2 cans cannellini beans: Creamy and mild, they puree into the most luxurious texture
• 4 cups vegetable broth: Low sodium lets you control the seasoning completely
• 2 tbsp olive oil: For sautéing the vegetables into tenderness
• 2 tsp fresh rosemary: Piney fragrance that pairs beautifully with white beans
• 1 bay leaf: Subtle background flavor that makes everything taste more rounded
• 1/2 tsp black pepper: Freshly cracked adds warmth and dimension
• 1/2 tsp kosher salt: Start light and adjust at the end

Instructions

Roast the garlic:

Preheat oven to 400°F, slice the tops off garlic heads, drizzle with olive oil, wrap in foil, roast for 30-35 minutes until soft and golden.

Sauté the vegetables:

Heat olive oil in a large pot over medium heat, cook onion, carrots, and celery for 6-8 minutes until softened and fragrant.

Add the aromatics:

Squeeze roasted garlic from skins into the pot, add rosemary and bay leaf, cook for 2 minutes until the herbs release their scent.

Simmer the soup:

Stir in beans and broth, bring to a boil, then reduce heat and simmer uncovered for 15 minutes to let flavors meld.

Puree to your liking:

Remove bay leaf, use an immersion blender for a slightly chunky texture or blend completely smooth.

Season and serve:

Add salt and pepper to taste, heat through for 2-3 minutes, ladle into bowls and garnish with parsley and olive oil.

Save

This soup has become my go-to when someone needs comfort but I want it to feel special. Theres something deeply satisfying about transforming such humble ingredients into something so luxurious.

Making It Your Own

Sometimes I add a pinch of smoked paprika for depth, or stir in a handful of spinach at the very end for color. A splash of white wine while sautéing the vegetables adds brightness too.

Perfect Pairings

Crusty bread is non-negotiable here, something with a chewy crumb that can hold up to dipping. A simple green salad with vinaigrette cuts through the creaminess beautifully.

Make Ahead Magic

This soup actually tastes better the next day as flavors continue to develop. It keeps well in the refrigerator for up to four days and freezes beautifully for those nights you need instant comfort.

• Let it cool completely before storing
• Thin with broth when reheating if needed
• The garlic flavor intensifies overnight

Save

Theres nothing quite like standing over the pot, breathing in that roasted garlic aroma, knowing you are about to feed someone something that will genuinely warm them from the inside out.

Recipe FAQs

→ What type of beans work best for this soup?

Cannellini or great northern beans are ideal for this soup. They hold their shape well and create a creamy texture when pureed. You can use either canned or dried beans, though canned beans save preparation time.

→ How do I roast garlic properly?

Preheat your oven to 400°F (200°C). Slice the tops off whole garlic heads to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft and golden. The garlic should be easily squeezable from the skins once cooled.

→ Can I make this soup creamier?

For an extra creamy texture, use an immersion blender to puree the entire soup until smooth rather than leaving it slightly chunky. You can also add a small amount of coconut milk or cashew cream for additional richness.

→ What's the best way to store leftovers?

Allow the soup to cool completely before storing in an airtight container in the refrigerator for up to 3-4 days. The soup may thicken when chilled; add a splash of vegetable broth or water when reheating to restore the desired consistency.

→ What are good serving suggestions?

This soup pairs beautifully with crusty bread for dipping or a fresh green salad. For extra flavor, drizzle with high-quality olive oil and garnish with fresh parsley or a squeeze of lemon juice before serving.