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Rosemary Roasted Garlic Bean Soup Recipe

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★★★★

3.9 from 41 reviews

This Rosemary Roasted Garlic Bean Soup is a creamy, comforting dish that combines the rich flavors of slow-roasted garlic with tender white beans and fragrant rosemary. Perfect as a hearty lunch or light dinner, this soup is blended to a smooth consistency and finished with a hint of parmesan and lemon juice for a delightful balance of savory and fresh notes.

Ingredients

Scale

Roasted Garlic

  • 3 heads garlic, top 1/8 inch (3 mm) removed
  • 1 tablespoon (15 ml) oil

Soup Base

  • 1 tablespoon (15 ml) oil
  • 1 onion, diced
  • 3 cloves garlic, chopped
  • 4 cups (950 ml) chicken broth or vegetable broth
  • 3 cans (each 410 g) white beans, rinsed and drained
  • 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)
  • 1/4 cup (25 g) parmigiano reggiano, grated (optional)
  • 1 tablespoon (15 ml) lemon juice
  • Salt and pepper, to taste

Instructions

  1. Roast the garlic: Preheat your oven to 180°C (350°F). Drizzle 1 tablespoon of oil over the exposed tops of the garlic heads, then wrap them tightly in aluminium foil. Place in the oven and roast until the garlic is golden brown and tender, about 60 to 90 minutes.
  2. Prepare the soup base: While the garlic roasts, heat 1 tablespoon of oil in a large saucepan over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.
  3. Sauté garlic: Add the chopped garlic cloves to the onion and cook, stirring frequently, until fragrant, about 1 minute to enhance the garlic’s flavor.
  4. Simmer beans and broth: Pour in the chicken or vegetable broth, then add the rinsed and drained white beans along with the chopped rosemary. Bring the mixture to a boil, then reduce heat and let it simmer gently for 5 minutes to meld the flavors.
  5. Incorporate roasted garlic: Carefully squeeze the softened, roasted garlic cloves out of their skins directly into the soup, adding a deep, mellow garlic flavor.
  6. Blend until smooth: Using a countertop or immersion blender, purée the soup until it reaches a completely smooth and creamy consistency, ensuring a velvety texture.
  7. Finish and season: Stir in the grated parmigiano reggiano if using, add the lemon juice for brightness, and season with salt and pepper to your taste. Serve the soup immediately for best flavor.

Notes

  • For a vegan version, use vegetable broth and omit the parmesan cheese or substitute with a vegan cheese alternative.
  • You can substitute fresh rosemary with dried rosemary if fresh is unavailable, using half the amount as dried herbs are more potent.
  • Roasting the garlic slowly brings out a sweet, mellow flavor from the garlic, which is key to the soup’s rich taste.
  • If you prefer a chunkier texture, blend only half the soup and stir the unblended portion back in.
  • Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.

Keywords: roasted garlic soup, white bean soup, rosemary soup, creamy bean soup, Italian soup, comforting soup, easy soup recipe

Find it online: https://foodiecara.com/rosemary-roasted-garlic-bean-soup-recipe/