Creamy Rosemary & Roasted Garlic White Bean Soup

Creamy Rosemary & Roasted Garlic White Bean Soup is a rich, velvety, and deeply flavorful soup that feels both rustic and refined. The roasted garlic brings a mellow sweetness, the white beans add creaminess and protein, and the rosemary adds a woodsy herbal note that ties everything together beautifully. It’s the kind of soup I make when I want something cozy and comforting without being too heavy.

Why You’ll Love This Recipe

I love how this soup turns a few pantry staples into something that tastes gourmet. It’s naturally creamy without needing much (or any) dairy, and the roasted garlic gives it a deep, savory warmth that makes every spoonful feel like a hug. It’s filling, simple to make, and perfect for meal prep or a comforting dinner with a crusty piece of bread.

Ingredients

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

• Canned white beans (cannellini or great northern), drained and rinsed
• Whole garlic bulb
• Olive oil
• Onion, chopped
• Carrots, chopped (optional)
• Celery, chopped (optional)
• Fresh rosemary (or dried if that’s what I have)
• Vegetable or chicken broth
• Salt and black pepper
• Lemon juice (for brightness)
• Heavy cream or coconut milk (optional, for extra richness)
• Fresh parsley (for garnish, optional)

Directions

1. I start by roasting the garlic: I slice off the top of a garlic bulb to expose the cloves, drizzle with olive oil, wrap it in foil, and roast at 400°F (200°C) for about 35–40 minutes until soft and golden.
2. While the garlic roasts, I heat olive oil in a large pot over medium heat and sauté the onion (and carrots and celery, if using) until soft and translucent.
3. I add the rosemary and cook for another minute until fragrant.
4. I stir in the white beans and pour in the broth. Once the garlic is done, I squeeze the roasted cloves into the pot.
5. I bring everything to a simmer and cook for about 15–20 minutes to let the flavors blend.
6. I use an immersion blender to blend the soup until smooth and creamy. If I want a chunkier texture, I blend only part of it.
7. I stir in a splash of cream or coconut milk if I want extra richness and add lemon juice to brighten the flavor.
8. I season with salt and pepper to taste and serve hot, garnished with parsley or extra rosemary.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 40 minutes (including garlic roasting)
Total time: Around 50 minutes

Variations

• I’ve added sautéed spinach or kale for extra greens.
• For a smoky twist, I stir in smoked paprika or add a dash of liquid smoke.
• A drizzle of truffle oil makes it feel extra luxurious.
• If I want a lighter version, I skip the cream entirely and let the beans do all the work.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stovetop, adding a splash of broth or water if it thickens too much. It also freezes well—I let it cool completely, freeze in individual portions, and thaw overnight in the fridge before reheating.

FAQs

Can I use dried beans?

Yes, I soak and cook them ahead of time before using in the soup. It adds more time, but the texture is great. Canned beans are just quicker and easier for busy days.

Is the cream necessary?

Not at all. The beans make the soup naturally creamy, so I often skip the cream or use just a splash for richness.

Can I roast the garlic ahead of time?

Absolutely. I roast a few bulbs and keep them in the fridge for up to a week. I squeeze them into soups, mashed potatoes, or even spread them on toast.

What’s the best way to blend the soup?

I use an immersion blender right in the pot for easy cleanup, but a regular blender works too—just blend in batches and be careful with the hot liquid.

What should I serve with this soup?

I love it with crusty bread, garlic toast, or a light green salad. It also makes a great starter for a dinner party.

Conclusion

Creamy Rosemary & Roasted Garlic White Bean Soup is one of those dishes that feels both nourishing and indulgent. I love how the roasted garlic and herbs infuse the soup with deep flavor, and how easily it comes together with simple ingredients. Whether I’m cooking for a cozy night in or prepping lunches for the week, this soup is always a comforting, flavorful choice.

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