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Rosemary and Roasted Garlic White Bean Soup

Rosemary and Roasted Garlic White Bean Soup

Creamy Rosemary & Roasted Garlic White Bean Soup—packed with caramelized leeks, fresh herbs, and cozy flavors—is a 45-minute miracle. Just 8 ingredients, one pot, and zero fancy skills required.
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Course: Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6

Ingredients
  

  • 4 heads garlic top ¼-inch trimmed
  • 4 sprigs fresh rosemary
  • 2 large leeks dark green parts removed, halved lengthwise
  • 6 –8 celery stalks thinly sliced (about 2 cups)
  • 1 cup grated carrots
  • 1 medium yellow onion finely diced
  • 2 dried bay leaves
  • 3 15-oz cans cannellini beans, drained
  • 5 cups low-sodium chicken or vegetable broth divided
  • ⅛ cup heavy cream
  • 2 tablespoons olive oil divided
  • ½ lemon for serving
  • Grated Parmesan or fontina cheese for garnish
  • Kosher salt and freshly ground black pepper

Instructions

  • Roast Garlic and Leeks: Preheat the oven to 425°F (220°C). Place trimmed garlic heads and halved leeks on a parchment-lined baking sheet. Drizzle with 1 tablespoon olive oil, season lightly with salt and pepper, and arrange rosemary sprigs over the garlic. Roast for 40 minutes, or until garlic is golden and leeks are tender.
  • Sauté Vegetables: In a large Dutch oven or soup pot, heat ½ tablespoon olive oil over medium-low heat. Add diced onion, celery, carrots, and bay leaves. Cook, stirring occasionally, for 12–15 minutes until softened. Season with ½ teaspoon salt and ¼ teaspoon pepper.
  • Simmer Soup Base: Stir in drained beans and 4 cups of broth. Increase heat to medium and bring to a gentle simmer. Cook uncovered for 15–20 minutes while the garlic finishes roasting.
  • Prepare Roasted Garlic Paste: Once cooled slightly, squeeze roasted garlic cloves into a small bowl, discarding skins. Remove crispy rosemary leaves from stems and finely chop. Mash garlic and rosemary into a coarse paste.
  • Blend Soup: Transfer half of the soup mixture, roasted leeks, and garlic-rosemary paste to a blender. Purée until smooth, then return to the pot. For a chunkier texture, blend only one-third of the soup.
  • Finish and Serve: Stir in remaining 1 cup broth and heavy cream. Warm over low heat for 5 minutes. Adjust seasoning to taste. Serve topped with grated cheese, a sprinkle of fresh rosemary, and a squeeze of lemon juice.

Notes

For a smoother consistency, add broth as needed. Omit cream for a lighter version.
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