The moment the oven timer dings, an intoxicating aroma of sweet, caramelized garlic fills the air, wrapping around you like a warm embrace. Almost magical, this Rosemary Roasted Garlic Bean Soup beckons with its creamy texture and depth of flavor, transforming simple ingredients into a cozy bowl of comfort. Each spoonful is a journey the smoothness of blended beans mingling with the rich, roasted garlic, all lifted by the brightness of lemon and fresh rosemary. It’s the kind of dish that brings the family together, filling the kitchen with warmth and the promise of a delightful meal.
Why It’s a Keeper
This recipe shines not only for its simplicity but also for its extraordinary flavor balance and nutritional benefits. The roasted garlic delivers a mellow sweetness that cuts through the earthiness of the white beans, while fresh rosemary lends a fragrant herbal note that elevates each bite. Importantly, it’s a versatile dish that can easily be made vegetarian by using vegetable broth or customized with additional spices to suit your taste.
“I never knew soup could taste this good! It’s now a staple in my kitchen.”
How This Dish Comes Together
Bringing this soup from prep to plate is a breeze. You’ll start by transforming fresh garlic into golden, tender morsels in the oven, which sets the stage for the soup’s velvety texture. While the garlic roasts, you’ll sauté onions to build a savory base before adding white beans and aromatic broth. The magic truly happens when you blend everything together your kitchen will quickly fill with the fragrance of rosemary and lemon, promising a meal that will warm hearts on even the chilliest of days.
Ingredients
Here’s what you’ll need:
- 3 heads garlic, top 1/8 inch (3 mm) removed
- 1 tablespoon (15 ml) oil, plus more for roasting
- 1 onion, diced
- 3 cloves garlic, chopped (not to be confused with the roasted heads)
- 4 cups (950 ml) chicken broth or vegetable broth
- 3 cans (each 410 g) white beans, rinsed and drained
- 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1/4 cup (25 g) Parmigiano Reggiano, grated (optional)
- 1 tablespoon (15 ml) lemon juice
- Salt and pepper, to taste
Consider using high-quality ingredients; fresh herbs and authentic Parmigiano can make a world of difference in flavor. If you’re out of fresh rosemary, dried can still do the trick!
Step-by-Step Cooking
- Preheat the oven to 180°C. Drizzle olive oil over the exposed tops of the garlic heads and wrap them tightly in aluminum foil. Roast until golden brown and tender, about 60 to 90 minutes.
- While the garlic roasts, heat a tablespoon of oil in a large saucepan over medium heat. Add the diced onion and cook until softened, around 5 to 7 minutes.
- Next, add the chopped garlic to the pan and sauté for about one minute, stirring frequently, until fragrant.
- Pour in the broth, followed by the rinsed white beans and chopped rosemary. Bring the mixture to a boil, then reduce the heat to a gentle simmer for about 5 minutes.
- Squeeze the roasted garlic cloves from their skins directly into the soup, mixing until well incorporated.
- Blend the soup using either a countertop or immersion blender until it’s completely smooth and creamy.
- Stir in the grated Parmesan, if using, add lemon juice, and season to taste with salt and pepper. Serve immediately, ready to enjoy!
Serving Ideas
Plating this gorgeous soup is easy and fun. Serve it in warm bowls, perhaps garnished with a sprinkle of fresh rosemary or a dusting of Parmesan for that extra touch. For a side, consider offering crusty bread or a refreshing green salad to complement the creamy texture of the soup. A drizzle of olive oil on top just before serving adds a lovely finishing touch.
Keeping Leftovers Fresh
Storing this delicious soup is straightforward. You can refrigerate the leftovers in an airtight container for up to three days. When you’re ready to enjoy it again, simply reheat it on the stovetop over low heat, stirring gently to ensure an even temperature. If you want to keep it longer, it freezes beautifully! Portion it out and freeze for up to three months, but be sure to leave a little space at the top of the container for expansion.
Kitchen Wisdom
- Roasting the Garlic: Ensure the garlic is tightly wrapped to prevent it from drying out in the oven. The key is to roast it until it’s soft and golden, not burned.
- Blending Tips: For an extra-smooth soup, blend in batches if using a countertop blender, and always let the hot soup cool slightly before blending to avoid any steam buildup.
- Taste as You Go: Flavor can vary based on the broth and seasonings you use, so taste and adjust your salt, pepper, and lemon juice as needed for your perfect balance.
Flavor Twists to Try
Feeling adventurous? Here are some fun takes on this classic:
- Spicy Kick: Add a pinch of red pepper flakes while sautéing the onions for a gentle heat that contrasts beautifully with the creamy soup.
- Herb Bomb: Incorporate other fresh herbs like thyme or parsley to change the profile. A swirl of pesto at serving adds a vibrant burst of flavor.
- Veggie Delight: Toss in some spinach or kale right before serving to add color and nutrition.
Questions You Might Have
- Can I substitute the white beans? Absolutely! You can use any beans you like; chickpeas or cannellini beans would work beautifully.
- How can I make this soup vegan? Simply use vegetable broth instead of chicken broth and skip the Parmesan cheese, or swap it with a vegan alternative.
- Can I prepare this soup ahead of time? Yes! You can make it a day in advance, and the flavors will deepen overnight. Just reheat when you’re ready to serve.
Rosemary Roasted Garlic Bean Soup
A cozy bowl of creamy soup featuring roasted garlic, white beans, and fresh rosemary, perfect for family gatherings.
- Total Time: 105 minutes
- Yield: 6 servings 1x
Ingredients
- 3 heads garlic, top 1/8 inch (3 mm) removed
- 1 tablespoon (15 ml) oil, plus more for roasting
- 1 onion, diced
- 3 cloves garlic, chopped (not to be confused with the roasted heads)
- 4 cups (950 ml) chicken broth or vegetable broth
- 3 cans (each 410 g) white beans, rinsed and drained
- 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 1/4 cup (25 g) Parmigiano Reggiano, grated (optional)
- 1 tablespoon (15 ml) lemon juice
- Salt and pepper, to taste
Instructions
- Preheat the oven to 180°C (350°F). Drizzle olive oil over the exposed tops of the garlic heads and wrap them tightly in aluminum foil. Roast until golden brown and tender, about 60 to 90 minutes.
- While the garlic roasts, heat a tablespoon of oil in a large saucepan over medium heat. Add the diced onion and cook until softened, around 5 to 7 minutes.
- Add the chopped garlic to the pan and sauté for about one minute, stirring frequently, until fragrant.
- Pour in the broth, followed by the rinsed white beans and chopped rosemary. Bring the mixture to a boil, then reduce the heat to a gentle simmer for about 5 minutes.
- Squeeze the roasted garlic cloves from their skins directly into the soup, mixing until well incorporated.
- Blend the soup using either a countertop or immersion blender until it’s completely smooth and creamy.
- Stir in the grated Parmesan, if using, add lemon juice, and season to taste with salt and pepper. Serve immediately.
Notes
For an extra-smooth soup, blend in batches if using a countertop blender, and taste and adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 5mg
