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Rosemary Roasted Garlic Bean Soup

Rosemary Roasted Garlic Bean Soup for Cozy Evenings

This Rosemary Roasted Garlic Bean Soup is a comforting dish that warms chilly evenings with creamy, savory flavors.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 heads Garlic Provides rich, mellow flavor after roasting; you can substitute with roasted shallots for a sweeter profile.
  • 2 tablespoons Olive Oil Ideal for drizzling over garlic and sautéing onions; enhances the flavor of the soup beautifully.
  • 1 medium Onion Adds sweetness and depth; replace with shallots for a milder taste if preferred.
  • 4 cups Vegetable Broth Acts as the soup’s base; use this for a vegan version, or homemade for a more robust flavor.
  • 2 cups White Beans Contributes to the creaminess of the soup; if unavailable, navy beans can be a great substitute.
  • 2 tablespoons Fresh Rosemary Infuses a fragrant, herbal note; dried rosemary can be used in smaller amounts if fresh isn’t available.
  • 1/2 cup Parmesan Cheese Adds richness; for a vegan option, consider using nutritional yeast.
  • 2 tablespoons Lemon Juice Provides a bright balance to the soup’s flavors; freshly squeezed is best for optimal taste.
  • to taste Salt Essential for seasoning; adjust to enhance overall flavor.
  • to taste Pepper Essential for seasoning; adjust to enhance overall flavor.

Equipment

  • Oven
  • Pan
  • Aluminum foil
  • immersion blender

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C). Cut the tops off the garlic bulbs to expose the cloves.
  2. Place exposed garlic heads on aluminum foil, drizzle with olive oil, wrap tightly, and roast for 60-90 minutes until golden brown and tender.
  3. Heat olive oil in a large saucepan over medium heat. Add diced onions and sauté for 5-7 minutes until translucent.
  4. Once garlic is roasted, squeeze the cloves into the pot with sautéed onions. Stir in vegetable broth and white beans, then add fresh rosemary. Bring to a boil, then simmer for 5 minutes.
  5. Remove from heat and purée the soup until smooth with an immersion blender.
  6. Return the soup to low heat, stir in parmesan cheese, lemon juice, and season with salt and pepper. Warm through and serve.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 800mgPotassium: 700mgFiber: 8gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

Prepare garlic ahead of time to simplify meal prep. If using dried beans, soak overnight and cook until tender.

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