This Rosemary and Roasted Garlic White Bean Soup is a rich, creamy delight with a burst of flavor from roasted garlic, rosemary, and parmesan. Beans provide a smooth, velvety base for the soup, offering a light yet hearty texture that’s both comforting and healthy. Whether you use dried or canned beans, they’re pantry staples that make this dish convenient and easy to prepare. The roasted garlic adds a mellow sweetness that enhances the depth of the soup, while the rosemary brings an aromatic earthiness that pairs perfectly with the savory parmesan. This soup comes together in under 30 minutes—perfect for a quick meal or side dish, especially if you’ve pre-roasted the garlic. For added flavor and texture, I love topping the soup with crispy bacon, which adds a smoky crunch that contrasts beautifully with the creamy soup and elevates the overall dish.
This Rosemary and Roasted Garlic White Bean Soup is a smooth, creamy dish made with pureed beans, roasted garlic, rosemary, and parmesan, creating a flavorful yet light soup.
What makes this soup special:
- Beans are the base of the soup, providing a creamy, healthy texture when pureed. They are pantry-friendly and can be made with either dried or canned beans, making this a convenient recipe to whip up anytime.
- Roasted garlic brings a sweet, mellow flavor to the soup, which is less sharp than raw garlic, enhancing the overall depth of the soup.
- Rosemary adds an aromatic, earthy note, and parmesan gives the soup a rich, savory kick that balances all the flavors beautifully.
Why this recipe works:
- Roasting the garlic is a simple process that requires minimal effort but transforms the garlic’s flavor, making it a great addition to the soup.
- The soup takes under 30 minutes to make (excluding roasting the garlic), making it a quick and easy meal or side dish for busy days.
- Topping the soup with crispy bacon adds an irresistible crunch and smoky flavor, making each spoonful more satisfying and taking the dish to the next level.
This creamy, smooth white bean soup is infused with the savory flavors of roasted garlic, fresh rosemary, and a touch of parmesan, making it a comforting and healthy dish that’s easy to prepare.
Beans are an excellent base for soups, creating a silky texture when pureed. They’re also pantry-friendly—whether you use dried or canned beans, you’ll always have the ingredients on hand for this simple recipe. Roasting garlic brings out its sweet, mellow flavor, which adds depth to the soup. The rosemary complements the garlic beautifully, and parmesan brings a rich, savory finish. Topping the soup with crispy bacon is a perfect way to elevate the dish with a satisfying crunch.
Ingredients
For the Roasted Garlic:
3 heads garlic (top 1/8 inch removed)
1 tablespoon olive oil
For the Soup:
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, chopped
4 cups chicken or vegetable broth
3 (14.5-ounce) cans white beans, rinsed and drained
2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)
1/4 cup grated parmesan cheese (optional)
1 tablespoon lemon juice
Salt and pepper to taste
Directions
- For the Roasted Garlic:
- Drizzle olive oil over the exposed garlic cloves and wrap them in aluminum foil. Roast in a preheated 350°F (180°C) oven for 60–90 minutes, until golden and tender.
- For the Soup:
- In a large saucepan, heat olive oil over medium heat. Add the diced onion and cook for 5–7 minutes until tender.
- Stir in the chopped garlic and cook for another minute until fragrant.
- Add the broth, white beans, and rosemary. Bring the mixture to a boil, then reduce the heat and simmer for 5 minutes.
- Squeeze the roasted garlic from the heads into the soup. Puree the soup using a blender, food processor, or immersion blender until smooth.
- Stir in the parmesan and lemon juice. Season with salt and pepper to taste. Enjoy!