Rosemary Roasted Garlic Soup (Print Page)

Creamy soup with tender white beans, roasted garlic, and fresh rosemary for a cozy flavor.

# What You Need:

→ Vegetables & Aromatics

01 - 2 whole heads garlic
02 - 1 medium yellow onion, diced
03 - 2 medium carrots, diced
04 - 2 celery stalks, diced

→ Beans & Broth

05 - 2 cans (15 oz each) cannellini or great northern beans, drained and rinsed
06 - 4 cups low-sodium vegetable broth

→ Herbs & Seasonings

07 - 2 tbsp olive oil, plus extra for roasting garlic
08 - 2 tsp fresh rosemary, finely chopped (or 1 tsp dried)
09 - 1 bay leaf
10 - 1/2 tsp freshly ground black pepper
11 - 1/2 tsp kosher salt, plus more to taste

→ Optional Garnish

12 - 2 tbsp chopped fresh parsley
13 - Extra olive oil for drizzling

# Directions:

01 - Preheat oven to 400°F. Slice the tops off garlic heads to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft and golden. Let cool slightly, then squeeze roasted garlic cloves from skins.
02 - In a large pot, heat 2 tbsp olive oil over medium heat. Add onion, carrots, and celery. Sauté for 6-8 minutes until vegetables are softened.
03 - Add roasted garlic, rosemary, and bay leaf. Sauté for 2 minutes until fragrant.
04 - Stir in beans and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes.
05 - Remove bay leaf. Use an immersion blender to puree the soup until creamy but slightly chunky, or transfer half to a blender and return to the pot.
06 - Season with salt and pepper. Heat through for 2-3 minutes. Ladle soup into bowls. Garnish with parsley and a drizzle of olive oil, if desired.

# Expert Tips:

01 -
  • The roasted garlic transforms into something almost sweet and deeply savory, making the soup taste like it simmered all day when it actually comes together quickly
  • Its completely satisfying despite being light and healthy, perfect for when you want something nourishing that still feels indulgent
02 -
  • Let the roasted garlic cool just enough to handle before squeezing it from the skins, otherwise you might burn your fingers in your enthusiasm to get it into the pot
  • If you use a regular blender instead of an immersion blender, never fill it more than halfway with hot soup and remove the center cap from the lid to prevent steam from building up and causing an explosion
03 -
  • Roast extra garlic heads while the oven is hot and use them to spread on toast or mix into mashed potatoes throughout the week
  • The soup actually tastes better the next day, so make a double batch and keep some in the freezer for nights when cooking feels impossible

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