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Rosemary Roasted Garlic Bean Soup

Rosemary Roasted Garlic Bean Soup

This Rosemary Roasted Garlic Bean Soup is creamy, cozy, and packed with slow-roasted garlic flavor and fragrant rosemary. A simple, nourishing one-pot soup that tastes like it simmered all day.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soup
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Roasted Garlic
  • 2 heads garlic
  • 1 tbsp extra-virgin olive oil for roasting
Soup Base
  • 2 tbsp extra-virgin olive oil for sautéing
  • 1 yellow onion diced
  • 2 tbsp fresh rosemary finely chopped (plus more to garnish if desired)
  • 2 cans cannellini beans 15 oz (425 g) each, drained and rinsed
  • 4 cups low-sodium vegetable broth
  • 1 bay leaf
  • 1/2 tsp smoked paprika
  • 3/4 tsp kosher salt plus more to taste
  • 1/2 tsp black pepper
  • 1 tbsp lemon juice fresh
  • chili flakes optional garnish

Equipment

  • Baking Sheet or Foil Packet
  • Large Pot or Dutch Oven
  • Immersion Blender (or Stand Blender)

Method
 

  1. Preheat oven to 400°F (205°C). Slice the tops off the garlic heads to expose the cloves.
  2. Place garlic on foil, drizzle with 1 tbsp olive oil, wrap tightly, and roast 35–40 minutes until soft and caramelized.
  3. Cool slightly, then squeeze roasted garlic cloves out of their skins into a bowl. Set aside.
  4. Heat 2 tbsp olive oil in a large pot over medium heat. Add diced onion and cook 6–8 minutes until translucent.
  5. Stir in chopped rosemary and cook 30 seconds until fragrant.
  6. Add roasted garlic, beans, broth, bay leaf, smoked paprika, salt, and pepper. Bring to a gentle simmer.
  7. Simmer uncovered for 15 minutes. Remove bay leaf.
  8. Blend until smooth with an immersion blender (or blend in batches in a stand blender). Adjust thickness with extra broth if needed.
  9. Stir in lemon juice, taste, and adjust seasoning. Serve warm with optional chili flakes and a drizzle of olive oil.

Notes

For a rustic texture, blend only half the soup and leave the rest chunky. If the soup thickens too much after chilling, loosen it with a splash of broth while reheating. This Rosemary Roasted Garlic Bean Soup freezes well for up to 3 months.