Easy White Bean Soup with Roasted Garlic and Fresh Rosemary

Have you ever tasted a soup so comforting, so creamy, and so full of flavor—yet it didn’t use cream at all?
If not, you’re about to discover a game-changing recipe that brings rich flavor and satisfying texture from simple, wholesome ingredients. This easy white bean soup with roasted garlic and rosemary is more than just a cozy meal—it’s proof that plant-based cooking can be both nourishing and incredibly delicious.

What Makes This White Bean Soup So Special?

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This white bean soup stands out for several reasons:

• Incredible Flavor: Roasting the garlic adds depth and sweetness you just can’t get from raw garlic.
• Creamy Texture: Without using dairy or heavy cream, the beans break down to create a naturally velvety consistency.
• Herb-Infused Aroma: Fresh rosemary brings a fragrant, woodsy flavor that pairs perfectly with the garlic and beans.
• Quick & Easy: It comes together in under an hour with just a handful of pantry staples.
• Beginner Friendly: No advanced cooking skills needed—just a pot, a baking tray, and a blender.

Whether you’re vegan, vegetarian, or simply looking to eat more plant-based meals, this soup fits beautifully into any lifestyle.

Essential Ingredients

Here’s what you’ll need to make this comforting white bean soup:

Main Ingredients:

• 2 cans white beans (cannellini or Great Northern, drained and rinsed)
• 1 head of garlic (roasted)
• 1 medium onion, diced
• 2 tablespoons olive oil
• 1 teaspoon fresh rosemary, chopped (or ½ tsp dried)
• 4 cups vegetable broth
• Salt and pepper to taste

Optional Add-Ins and Substitutions:

• Thyme or sage instead of rosemary for a different herbal flavor
• Butter beans or chickpeas if white beans aren’t available
• Coconut milk for a richer finish
• Crushed red pepper flakes for a spicy kick
• A handful of spinach or kale stirred in at the end for extra greens

Step-by-Step Instructions

Step 1: Roast the Garlic

• Preheat your oven to 400°F (200°C).
• Slice the top off a head of garlic to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 30–35 minutes until soft and golden. Let it cool, then squeeze out the roasted garlic into a small bowl.

Tip: Roasted garlic can be made ahead of time and stored in the fridge for up to a week.

Step 2: Sauté the Onion

• In a large pot, heat olive oil over medium heat.
• Add the diced onion and sauté for 5–7 minutes until soft and translucent.

Step 3: Add the Garlic and Herbs

• Stir in the roasted garlic paste and fresh rosemary. Cook for 1–2 minutes to release the fragrance.

Step 4: Add the Beans and Broth

• Pour in the white beans and vegetable broth. Bring to a simmer and let cook for 15–20 minutes.

Step 5: Blend the Soup

• Using an immersion blender, blend the soup until smooth and creamy.
• If using a regular blender, allow the soup to cool slightly before blending in batches, then return it to the pot.

Note: If you prefer some texture, only blend half the soup.

Step 6: Season and Serve

• Taste the soup and season with salt and pepper as needed.
• Ladle into bowls and garnish with extra rosemary, cracked pepper, and a drizzle of olive oil.

Assembly and Presentation Tips

To serve your white bean soup beautifully:

• Use shallow bowls for a rustic feel.
• Garnish with a few whole roasted garlic cloves, a rosemary sprig, or toasted croutons.
• Pair with crusty sourdough bread or a side salad for a complete meal.

Storage and Make-Ahead Tips

This soup is a meal prep dream. Here’s how to keep it fresh:

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze in individual portions for up to 3 months.
• Reheating: Warm on the stove over low heat, stirring often. Add a splash of broth or water if it’s too thick.

Pro tip: Make a double batch and freeze half for busy nights.

Recipe Variations

Want to mix it up? Try these fun twists:

• Add grains: Stir in cooked quinoa or brown rice for extra protein.
• Make it smoky: Add a dash of smoked paprika or chipotle powder.
• Italian-style: Add a spoonful of pesto before serving.
• Creamy tomato twist: Mix in a few tablespoons of tomato paste and top with fresh basil.
• Top with crispy toppings: Roasted chickpeas, vegan bacon bits, or fried shallots add a crunchy finish.

Conclusion

This white bean soup with roasted garlic and rosemary proves that great meals don’t need to be complicated. With just a few pantry staples and a little love, you can whip up a comforting, flavorful soup that feels like a warm hug in a bowl.

It’s simple. It’s satisfying. And it’s endlessly customizable. So go ahead—grab that head of garlic and give this soup a try. You might just find your new favorite go-to dinner.

FAQs

Can I use dried beans instead of canned?
Yes! Soak 1 cup of dried white beans overnight, then cook until tender before using.

Is this soup gluten-free?
Absolutely. All ingredients are naturally gluten-free, but always double-check broth labels.

Can I add protein to this soup?
Sure! Stir in shredded chicken, turkey, or a vegan sausage for extra protein.

Does the garlic flavor overpower the soup?
Not at all. Roasting the garlic mellows it out, making it sweet and nutty—not harsh or spicy.

Can I make this in a slow cooker?
Yes. Add everything except the garlic and blend after cooking. Roast the garlic separately and stir it in at the end.

What are the health benefits of white beans?
White beans are packed with fiber, plant-based protein, and minerals like iron and magnesium. They’re great for digestion, heart health, and keeping you full.