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Creamy Rosemary & Roasted Garlic White Bean Soup

Creamy Rosemary & Roasted Garlic White Bean Soup
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Creamy Rosemary & Roasted Garlic White Bean Soup is a comforting, velvety soup that blends the earthiness of white beans with the fragrant aroma of fresh rosemary and the rich depth of slow-roasted garlic. This wholesome soup nourishes the body and soul, perfect for cool days or when you need a soothing meal that’s both nourishing and satisfying.

Ingredients

Scale

Soup Base

  • 2 cups cooked or canned white beans, rinsed and drained
  • 4 cups vegetable broth
  • 1 large onion, diced
  • 2 tbsp olive oil, divided
  • 1 whole head of garlic (for roasting)
  • 2–3 sprigs fresh rosemary
  • Salt, to taste
  • Freshly ground black pepper, to taste

Optional Additions & Garnishes

  • Red pepper flakes or smoked paprika (for a spicy kick)
  • 1/4 cup coconut milk or cashew cream (for extra creaminess)
  • Thyme or sage (herbal twist)
  • Cooked shredded chicken or crispy bacon bits (protein boost)
  • Chopped kale or spinach (greens addition)
  • Freshly chopped parsley (garnish)
  • Toasted pine nuts (garnish)
  • Dairy-free yogurt (garnish)
  • High-quality olive oil (for finishing drizzle)

Instructions

  1. Roast the Garlic: Slice the top off a whole head of garlic, drizzle with 1 tablespoon olive oil, wrap it in foil, and roast in the oven at 400°F (204°C) for 30–35 minutes until soft and golden. This slow roasting unlocks the garlic’s sweet, mellow flavor that deepens the soup.
  2. Sauté the Onions and Rosemary: In a large pot, heat the remaining 1 tablespoon olive oil over medium heat. Add diced onions and sauté until translucent and fragrant, about 5 minutes. Add fresh rosemary sprigs and cook for another 2 minutes to infuse the oil with aroma.
  3. Combine Beans and Broth: Add the rinsed white beans and vegetable broth to the pot. Bring to a gentle simmer and let cook for approximately 15 minutes to meld the flavors.
  4. Blend Until Creamy: Remove the rosemary sprigs from the pot. Peel the roasted garlic cloves from their skins and add to the soup. Use an immersion blender directly in the pot, or transfer soup in batches to a blender, and blend until smooth, silky, and creamy.
  5. Season and Stir: Season the soup with salt and freshly ground black pepper to taste. Finish with a gentle drizzle of olive oil or a splash of your chosen creamy addition (such as coconut milk) and stir well to combine all flavors perfectly.

Notes

  • Patience with Roasting: Slow roasting the garlic is key to unlocking its sweetest flavor—don’t rush this step.
  • Use Quality Beans: Opt for fresh, high-quality canned beans or soak and cook dried beans for best texture.
  • Fresh Herbs Matter: Fresh rosemary provides a brighter and more complex flavor than dried; use fresh if possible.
  • Adjust Consistency: Vary broth amount or blending time to achieve your preferred soup thickness.
  • Blend in Batches: If using a blender, blend the soup in smaller portions for a smoother texture and easier handling.

Nutrition

Keywords: white bean soup, creamy soup, rosemary soup, roasted garlic soup, vegan soup, gluten free soup, comforting soup, healthy soup

Find it online: https://withnora.com/creamy-rosemary-roasted-garlic-white-bean-soup/