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Roasted Garlic and Rosemary White Bean Soup

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Creamy white bean soup infused with sweet roasted garlic and fragrant rosemary, finished with lemon juice and optional Parmesan for a cozy, flavorful comfort meal.

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

Instructions

  1. Preheat oven to 350°F (180°C). Drizzle olive oil over garlic heads, wrap in foil, and roast for 60–90 minutes until soft and golden.
  2. In a large saucepan, heat 1 tablespoon oil over medium heat. Sauté onion for 5–7 minutes until translucent. Add chopped garlic and cook for 1 minute.
  3. Add broth, white beans, and rosemary. Bring to a boil, then simmer for 5 minutes.
  4. Squeeze roasted garlic cloves from skins and stir into the soup.
  5. Blend the soup with an immersion blender (or in batches) until smooth and creamy.
  6. Stir in Parmesan (if using), lemon juice, and season with salt and pepper. Serve hot with desired garnishes.

Notes

  • Use a plant-based Parmesan to make it vegan.
  • Add spinach or kale after blending for color and nutrients.
  • Blend only half the soup for a chunkier texture.
  • Roasting the garlic adds deep, mellow flavor—don’t skip it!
  • Use cannellini, great northern, or navy beans for best texture.

Nutrition

Find it online: https://recipesbyliza.com/roasted-garlic-and-rosemary-white-bean-soup/