Name: Roasted Garlic and Rosemary White Bean Soup
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: Mediterranean
Ingredients: 3 heads garlic, tops trimmed; 1 tablespoon olive oil (for roasting); 1 tablespoon olive oil (for 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

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This Roasted Garlic and Rosemary White Bean Soup is one of my go-to comfort meals when I want something warm, creamy, and deeply flavorful without being heavy. The roasted garlic brings a mellow, caramelized richness, while the white beans make the soup thick and velvety. Fresh rosemary and a touch of lemon brighten it all up for a bowl that’s soothing, cozy, and satisfying.

Why You’ll Love This Recipe

I love this soup for how simple yet luxurious it tastes. Roasting the garlic transforms it from sharp and pungent into sweet and buttery, and it blends beautifully with the creamy beans. I can keep it vegetarian or use chicken broth for extra depth. It’s filling enough to serve on its own, but also pairs well with crusty bread or a light salad. And it gets even better the next day—perfect for meal prep. Roasted Garlic and Rosemary White Bean Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 heads garlic, tops trimmed
1 tablespoon oil (for roasting)
1 tablespoon oil (for 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 the Garlic: I preheat the oven to 350°F (180°C). I drizzle oil over the trimmed heads of garlic, wrap them in foil, and roast for 60–90 minutes until the cloves are golden and buttery-soft.
Cook the Base: In a large saucepan, I heat a tablespoon of oil over medium heat. I sauté the diced onion for 5–7 minutes until soft and translucent, then add the chopped garlic and cook for another minute.
Simmer the Soup: I stir in the broth, white beans, and rosemary, bringing the soup to a gentle boil. I let it simmer for about 5 minutes so the flavors can start to come together.
Add Roasted Garlic: Once the roasted garlic is cool enough to handle, I squeeze the soft cloves out of their skins and stir them into the soup.
Blend: I blend the soup using an immersion blender (or in batches with a regular blender) until it’s smooth and creamy.
Finish and Serve: I stir in the Parmesan (if using), add the lemon juice, and season with salt and pepper to taste. I serve it hot, garnished with extra rosemary, a drizzle of olive oil, or more cheese if I’m feeling fancy.

Servings and timing

This recipe serves about 4 to 6 people. It takes me 15 minutes to prep and about 90 minutes total (including garlic roasting time), with most of that being hands-off. It’s ideal for weekends or when I want to make something soothing and nourishing.

Variations

If I want to make it vegan, I skip the Parmesan or use a plant-based version. Sometimes I add a handful of spinach or kale after blending for a pop of color. For a chunkier soup, I blend only half and leave the rest whole.

storage/reheating

This soup keeps well in the fridge for up to 4 days. I reheat it on the stovetop over medium-low heat, stirring occasionally. It also freezes beautifully—just let it cool completely and store in freezer-safe containers. When reheating from frozen, I add a splash of broth or water to loosen the texture. Roasted Garlic and Rosemary White Bean Soup

FAQs

Can I use dried beans instead of canned?

Yes, I soak and cook dried white beans ahead of time. I use about 1½ cups dried beans to replace the 3 cans.

Do I really need to roast the garlic?

I highly recommend it. Roasting mellows the flavor and gives the soup its signature richness. It’s worth the time.

What kind of white beans work best?

I usually use cannellini, great northern, or navy beans. All blend smoothly and have a mild flavor.

Can I make this soup ahead?

Absolutely. I often make it a day in advance—the flavors deepen overnight and it reheats beautifully.

What should I serve with this soup?

I like it with a slice of toasted sourdough, a simple green salad, or even a grilled cheese sandwich for a cozy meal.

Conclusion

This Roasted Garlic and Rosemary White Bean Soup is everything I want in a cold-weather meal—creamy, comforting, and full of layered, savory flavor. The roasted garlic adds an indulgent touch, while the beans and rosemary give it substance and soul. Whether I serve it for lunch, dinner, or as a starter, it always hits the spot.