Rosemary Roasted Garlic Bean Soup for Cozy Weeknights

I’ve learned a few tricks over the years to ensure this Rosemary Roasted Garlic Bean Soup turns out perfectly every time, truly singing with flavor. These little touches make all the difference, transforming a good soup into an unforgettable one that tastes like pure comfort.

• Roast the Garlic Properly: Don’t rush the garlic roasting! Allow it to become deeply golden and tender; this brings out its inherent sweetness and mildness, which is essential for the depth of flavor in this Rosemary Roasted Garlic Bean Soup. Undercooked garlic can be too sharp.
• My Secret Trick: I always recommend using a good quality vegetable broth for this Rosemary Roasted Garlic Bean Soup. It truly forms the backbone of the flavor, and a rich, flavorful broth elevates the entire dish. It’s a small detail that makes a big impact!
• Fresh Rosemary is Best: While dried rosemary can work in a pinch, fresh rosemary provides a much brighter, more aromatic essence to the soup. Bruise the sprigs slightly before adding them to release those wonderful oils.
• Season as You Go: It’s important to taste and adjust the seasoning throughout the cooking process. Beans and vegetables absorb salt, so a little sprinkle here and there ensures a well-balanced, flavorful Rosemary Roasted Garlic Bean Soup by the time it’s ready to serve.

Fun Variations for Rosemary Roasted Garlic Bean Soup

One of the joys of cooking at home is making a recipe your own, and this Rosemary Roasted Garlic Bean Soup is wonderfully adaptable! I love encouraging fellow bakers to get creative in the kitchen, experimenting with flavors and textures to suit their tastes.

• A Touch of Spice: For those who enjoy a little warmth, try adding a pinch of red pepper flakes when you sauté the onions. My friend, Clara, always asks for a little kick in her soups, and it really adds a lovely, subtle heat to this Rosemary Roasted Garlic Bean Soup.
• Creamy Delight: For an extra luxurious texture, stir in a splash of heavy cream or a swirl of plant-based cream alternative just before serving. It makes the soup incredibly velvety and comforting, especially on a cold evening.
• Greens Galore: While spinach is wonderful, feel free to swap it out for other tender greens like kale or Swiss chard. Just be sure to chop them finely and add them towards the end of the cooking process so they wilt beautifully into the soup.
• Smoky Twist: If you have some smoked paprika on hand, a teaspoon added with the other spices can impart a lovely, subtle smoky flavor that complements the roasted garlic beautifully. It’s a delightful unexpected layer of flavor in this heartwarming soup.

What to Serve With Rosemary Roasted Garlic Bean Soup

This Rosemary Roasted Garlic Bean Soup is a star all on its own, but a few simple accompaniments can truly make it a complete and delightful meal. I love thinking about how to round out a comforting dish, making it feel extra special for those gathered around my table.

I always suggest serving this delightful soup with a generous slice of crusty bread, perfect for soaking up every last drop of the flavorful broth. A good sourdough or a rustic artisan loaf is simply divine. My mom always had a basket of warm bread ready, and it’s a tradition I love to continue. For a little extra indulgence, a sprinkle of freshly grated Parmesan cheese over each bowl adds a salty, nutty finish that complements the earthy flavors beautifully. Sometimes, I even drizzle a tiny bit of high-quality olive oil just before serving to enhance the richness. It’s those little touches that elevate a simple meal!

How to Store Rosemary Roasted Garlic Bean Soup

Knowing how to properly store your homemade Rosemary Roasted Garlic Bean Soup ensures you can enjoy its comforting flavors for days to come, making meal prep a breeze. I always want to help you preserve the deliciousness you’ve created, keeping every spoonful as fresh as possible.

Once your Rosemary Roasted Garlic Bean Soup has cooled completely, transfer it to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days. For longer storage, this soup freezes wonderfully! Portion it into freezer-safe containers or bags, leaving a little headspace for expansion, and it will be delicious for up to 3 months. When you’re ready to enjoy it again, simply thaw in the refrigerator overnight and gently reheat on the stovetop or in the microwave. My personal tip? If it seems a little thick after reheating, a splash of vegetable broth or water can bring it right back to that perfect consistency, just like freshly made!

Nutritional Benefits

This delightful Rosemary Roasted Garlic Bean Soup isn’t just incredibly tasty; it’s also packed with wholesome goodness. The cannellini beans provide an excellent source of plant-based protein and fiber, promoting a feeling of fullness and supporting digestive health. Combined with nutrient-rich vegetables and aromatic herbs, this Rosemary Roasted Garlic Bean Soup offers a comforting treat that’s both satisfying and nourishing, proving that wholesome eating can be utterly delicious.

Rosemary Roasted Garlic Bean Soup

This hearty and aromatic Rosemary Roasted Garlic Bean Soup is a comforting meal, packed with tender beans, sweet roasted garlic, and earthy rosemary. It’s a simple yet flavorful soup perfect for a cozy evening.

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Comfort Food, Mediterranean

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

For the Roasted Garlic

• 2 heads garlic unpeeled
• 1 tbsp olive oil
• 1 sprig fresh rosemary
• pinch salt
• pinch black pepper

For the Soup

• 1 tbsp olive oil
• 1 large yellow onion chopped
• 2 carrots peeled and diced
• 2 celery stalks diced
• 2 sprigs fresh rosemary leaves finely chopped, plus more for garnish
• 6 cups vegetable broth
• 2 (15 oz) cans cannellini beans rinsed and drained
• 1 (14.5 oz) can diced tomatoes undrained
• 1 cup baby spinach optional
• to taste salt
• to taste black pepper
• for serving crusty bread optional
• for garnish Parmesan cheese grated, optional

Equipment

• Air Fryer
• Baking Sheet
• Large Pot or Dutch Oven
• Cutting Board
• Sharp Knife
• Measuring Cups
• Measuring Spoons
• Potato Masher or Immersion Blender (optional)

Method

 

Prepare the Roasted Garlic

1. Preheat your oven to 400°F (200°C). Alternatively, if using an air fryer, preheat to 375°F (190°C).
2. Slice off the top 1/4 inch from the heads of garlic to expose the cloves. Place garlic heads on a small baking sheet or in an air fryer safe dish. Drizzle with 1 tablespoon of olive oil, season with a pinch of salt and pepper, and place a sprig of fresh rosemary on top.
3. Roast in the preheated oven for 30-40 minutes, or in the air fryer for 15-20 minutes, or until the cloves are very soft and slightly golden. Let cool slightly.
4. Once cooled, squeeze the soft, roasted garlic cloves out of their skins into a small bowl. Mash them with a fork to form a paste. Discard the rosemary sprig.

Make the Soup

1. While the garlic is roasting, heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion, carrots, and celery to the pot. Sauté for 8-10 minutes, or until the vegetables have softened and the onion is translucent.
3. Stir in the finely chopped fresh rosemary and cook for another minute until fragrant.
4. Add the mashed roasted garlic to the pot and stir well to combine with the vegetables.
5. Pour in the vegetable broth, rinsed cannellini beans, and diced tomatoes (with their juice). Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 20-25 minutes, allowing the flavors to meld.
6. After simmering, use a potato masher or an immersion blender to partially mash about one-third of the beans directly in the pot. This will thicken the soup slightly and create a creamier texture while still leaving plenty of whole beans.
7. Stir in the baby spinach (if using) and cook for another 2-3 minutes, or until the spinach has wilted.
8. Taste and adjust seasoning with salt and pepper as needed.
9. Ladle the Rosemary Roasted Garlic Bean Soup into bowls. Garnish with a fresh sprig of rosemary or a sprinkle of grated Parmesan cheese, if desired. Serve hot with crusty bread.

Notes

For a richer flavor, you can use chicken broth instead of vegetable broth. This soup stores well in an airtight container in the refrigerator for up to 3-4 days. It also freezes beautifully for up to 3 months; thaw overnight in the fridge and reheat gently on the stovetop.

FAQs

What kind of beans are best for this soup?

Cannellini beans are my top choice for this Rosemary Roasted Garlic Bean Soup due to their creamy texture and mild flavor, which soak up all the delicious aromatics. Great Northern beans also make a wonderful substitute!

Can I make this soup vegetarian or vegan?

Absolutely! This Rosemary Roasted Garlic Bean Soup is naturally vegetarian if you omit the Parmesan cheese, and easily vegan by ensuring your vegetable broth is plant-based and skipping the cheese topping altogether. It’s wonderfully versatile!

Can I prepare parts of this soup in advance?

Yes, you can! Roasting the garlic can be done a day or two ahead. You can also chop all your vegetables in advance, making assembly of this Rosemary Roasted Garlic Bean Soup incredibly quick and easy on a busy weeknight.

How can I thicken the soup if it’s too thin?

If your Rosemary Roasted Garlic Bean Soup is thinner than you’d like, you can mash a portion of the beans against the side of the pot with a spoon or an immersion blender. This naturally thickens the soup without adding extra ingredients.

Conclusion

So there you have it, my dear friends—a recipe for Rosemary Roasted Garlic Bean Soup that’s sure to become a beloved staple in your kitchen. It’s more than just a recipe; it’s an invitation to create warmth, comfort, and delicious memories around your own table. Remember, every time you stir a pot or chop an ingredient, you’re infusing your food with love, and that’s the most magical ingredient of all. I hope this comforting Rosemary Roasted Garlic Bean Soup brings as much joy to your home as it does to mine! Happy cooking!