This Roasted Garlic and Rosemary White Bean Soup is one of my favorite cozy recipes to make when I want something hearty, comforting, and nourishing. The slow-roasted garlic brings a mellow, caramelized flavor that blends perfectly with the creamy white beans and fragrant rosemary. Whether I’m craving a light lunch or a warming dinner, this soup hits all the right notes with its velvety texture and rich, savory depth.

Why You’ll Love This Recipe

I love how this soup combines simple ingredients into something truly satisfying. The roasted garlic adds a subtle sweetness and complexity that you just can’t get from raw or sautéed garlic. It’s naturally creamy without needing heavy cream, and it’s just as good with vegetable broth for a completely vegetarian version. The rosemary gives it a fresh, herbal twist, and the optional Parmesan adds a savory finish I can’t resist. Plus, it’s easy to make ahead, freezes well, and is incredibly budget-friendly.

Ingredients

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

3 heads garlic, tops trimmed
1 tablespoon oil (for roasting)
1 tablespoon oil (for soup)
1 onion, diced
3 cloves garlic, chopped
4 cups chicken or vegetable broth
3 (14.5 oz) cans white beans, rinsed and drained
2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
1/4 cup grated Parmesan cheese (optional)
1 tablespoon lemon juice
Salt and pepper to taste

Directions

Roast the Garlic: I preheat the oven to 350°F (180°C). I drizzle oil over the tops of the garlic heads, wrap them in foil, and roast for 60–90 minutes until they’re golden and soft.
Cook the Onion and Garlic: In a large saucepan, I heat oil over medium heat and cook the diced onion for 5–7 minutes until tender. Then I stir in the chopped garlic and cook for another minute.
Combine the Ingredients: I add the broth, white beans, and rosemary to the pot. I bring it all to a boil, then reduce the heat and let it simmer for about 5 minutes.
Add Roasted Garlic: Once the garlic is cool enough to handle, I squeeze the soft cloves into the soup and discard the skins.
Blend the Soup: I puree the soup until smooth using an immersion blender, or I carefully transfer it in batches to a blender.
Finish the Soup: I stir in Parmesan (if using) and lemon juice, then season with salt and pepper to taste.
Serve: I ladle it into bowls and enjoy it warm, sometimes with a piece of crusty bread on the side.

Servings and timing

This recipe makes about 4 to 6 servings and takes roughly 1 hour 45 minutes, including time to roast the garlic. Most of the prep is hands-off, making it great for weekends or days when I’m multitasking at home.

Variations

I sometimes skip the Parmesan for a vegan version or use nutritional yeast for a cheesy flavor.
If I want extra richness, I drizzle a little olive oil or swirl in a spoonful of cream before serving.
For more texture, I reserve some beans and stir them in whole after blending.
I’ve added spinach or kale at the end of cooking for a boost of greens.
A sprinkle of red pepper flakes adds just the right kick when I’m in the mood for heat.

Storage/Reheating

Leftovers store well in the fridge for up to 4 days in an airtight container. When I reheat it, I use the stovetop over medium heat, stirring occasionally until warmed through. It also freezes beautifully—I let it cool, portion it out into freezer containers, and store it for up to 2 months. I thaw it overnight in the fridge before reheating.

FAQs

Can I use dried beans instead of canned?

Yes, I soak and cook about 1 1/2 cups of dried white beans ahead of time to use in place of the canned. It adds some time but works great.

Do I need to peel the roasted garlic?

No peeling needed after roasting—I just squeeze the soft cloves directly into the soup and discard the skins.

Can I make this in advance?

Absolutely. I often make it a day ahead and reheat it. The flavors deepen overnight and it tastes even better the next day.

Is this soup gluten-free?

Yes, as long as I use gluten-free broth and check the labels on any added toppings like Parmesan, this soup is naturally gluten-free.

What can I serve with this soup?

I usually serve it with crusty bread, garlic toast, or a side salad. It also pairs beautifully with grilled cheese or roasted vegetables.

Conclusion

This Roasted Garlic and Rosemary White Bean Soup is everything I want in a comforting bowl of soup—creamy, flavorful, and full of wholesome ingredients. It’s perfect for chilly days or anytime I need a meal that feels like a warm hug. I love how easy it is to make and how easily it adapts to different preferences or diets. It’s one of those reliable recipes I come back to again and again.