There are certain recipes that instantly make a kitchen feel warmer, quieter, and more comforting and this Rosemary Roasted Garlic Bean Soup is one of them. The aroma of garlic slowly roasting in olive oil, mingling with piney rosemary, signals that something deeply nourishing is on the way. This soup is humble yet elegant, relying on pantry staples and simple technique to create a bowl that feels both rustic and refined.
Perfect for chilly evenings, meal prep weeks, or when you want a satisfying plant-forward dish, this Rosemary Roasted Garlic Bean Soup delivers creamy texture without cream and bold flavor without heaviness. Serve it with crusty bread, a drizzle of olive oil, and a quiet moment you’ve earned it.
Table of Contents
Rosemary Roasted Garlic Bean Soup Recipe
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4–6
Calories: ~320 per serving
Ingredients
- 2 whole heads garlic
- 3 tablespoons extra-virgin olive oil, divided
- 2 tablespoons fresh rosemary, finely chopped
- 1 medium yellow onion, diced
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 4 cups low-sodium vegetable broth
- 1 bay leaf
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- ¾ teaspoon kosher salt (adjust to taste)
- 1 tablespoon fresh lemon juice
- Optional garnish: rosemary oil, chili flakes, crusty bread
Instructions
- Preheat oven to 400°F (205°C).
- Slice the tops off the garlic heads to expose the cloves. Place on foil, drizzle with 1 tablespoon olive oil, wrap tightly, and roast for 35–40 minutes until soft and caramelized.
- Allow garlic to cool slightly, then squeeze cloves from their skins and set aside.
- In a large soup pot, heat remaining olive oil over medium heat. Add onion and cook until translucent, about 6–8 minutes.
- Stir in chopped rosemary and cook for 30 seconds until fragrant.
- Add roasted garlic, cannellini beans, vegetable broth, bay leaf, paprika, salt, and pepper.
- Bring to a gentle simmer and cook uncovered for 15 minutes.
- Remove bay leaf. Use an immersion blender to blend until smooth, or blend in batches.
- Stir in lemon juice, adjust seasoning, and serve warm.
Substitutions & Dietary Swaps
- Beans: Great Northern beans or navy beans work beautifully.
- Herbs: Thyme or sage can replace rosemary for a softer profile.
- Broth: Use chicken broth if not vegetarian.
- Low-FODMAP: Use canned lentils and garlic-infused olive oil.
Chef’s Pro Tips
- Roast extra garlic and freeze cloves for future soups.
- Blend only half the soup for a more rustic texture.
- Finish with rosemary-infused olive oil for restaurant-level aroma.
Make Ahead, Storage & Reheating
This Rosemary Roasted Garlic Bean Soup stores beautifully. Refrigerate in an airtight container for up to 5 days. Freeze for up to 3 months. Reheat gently on the stovetop with a splash of broth to loosen texture.
Troubleshooting & Common Mistakes
- Too thick: Add warm broth gradually until desired consistency.
- Flat flavor: Don’t skip the lemon juice it brightens everything.
- Bitter notes: Avoid burning the garlic during roasting.
Flavor Pairings & Serving Suggestions
- Serve with 15-Minute Hashbrown Sausage Bites (Crispy & Irresistible!)
. - Pair with a crisp green salad and lemon vinaigrette.
- Add a spoon of pesto or chili oil for contrast.
Rosemary Roasted Garlic Bean Soup
Ingredients
Equipment
Method
- Preheat oven to 400°F (205°C). Slice the tops off the garlic heads to expose the cloves.
- Place garlic on foil, drizzle with 1 tbsp olive oil, wrap tightly, and roast 35–40 minutes until soft and caramelized.
- Cool slightly, then squeeze roasted garlic cloves out of their skins into a bowl. Set aside.
- Heat 2 tbsp olive oil in a large pot over medium heat. Add diced onion and cook 6–8 minutes until translucent.
- Stir in chopped rosemary and cook 30 seconds until fragrant.
- Add roasted garlic, beans, broth, bay leaf, smoked paprika, salt, and pepper. Bring to a gentle simmer.
- Simmer uncovered for 15 minutes. Remove bay leaf.
- Blend until smooth with an immersion blender (or blend in batches in a stand blender). Adjust thickness with extra broth if needed.
- Stir in lemon juice, taste, and adjust seasoning. Serve warm with optional chili flakes and a drizzle of olive oil.
Notes
Frequently Asked Questions
Can I make this soup vegan?
Yes, this Rosemary Roasted Garlic Bean Soup is naturally vegan.
Is this soup gluten-free?
Yes, just ensure your broth is certified gluten-free.
Can I use dried beans?
Absolutely! cook them fully before adding to the soup.
How do I make it creamier?
Add a splash of unsweetened cashew milk or blend longer.
Can I add vegetables?
Yes! celery, carrots, or spinach work well.
Final Thoughts
This Rosemary Roasted Garlic Bean Soup proves that simple ingredients, treated with care, can create extraordinary comfort. Whether you’re cooking for loved ones or yourself, this soup invites you to slow down, savor, and return to it again and again. If you loved this recipe, explore more cozy options in our soup collection.
For more on the health benefits of beans, visit the U.S. Nutrition Guide.