Rosemary Roasted Garlic White Bean Soup

The weather had turned gray and rainy for three straight days when I decided roasted garlic soup was the only logical response. My whole apartment filled with that mellow, sweet aroma that makes people pause outside your door and wonder what's happening inside. I ended up delivering containers to three neighbors who admitted they'd been eating cereal for dinner.

My friend Sarah came over unexpectedly while the garlic was roasting and stood in my kitchen just breathing it in. We ended up eating the soup standing at the counter because neither of us wanted to wait for proper plates. She still texts me every time it rains asking if I'm making it again.

Ingredients

• 2 whole heads garlic: Roasting transforms sharp garlic into something sweet and mellow, almost like a different ingredient entirely
• 1 medium yellow onion, diced: The foundation that builds depth beneath the roasted garlic sweetness
• 2 medium carrots, diced: Adds natural sweetness and color that keeps the soup from looking monochromatic
• 2 celery stalks, diced: Provides that aromatic backbone that makes soup taste professionally made
• 2 cans cannellini beans: These creamy white beans create the velvety texture without any dairy
• 4 cups vegetable broth: Low sodium lets you control the seasoning and really taste the vegetables
• 2 tbsp olive oil: Use this for sautéing the vegetables and a little extra for roasting the garlic
• 2 tsp fresh rosemary: Piney and fragrant, rosemary is the perfect counterpoint to sweet roasted garlic
• 1 bay leaf: Subtle background flavor that makes the soup taste like it simmered all day
• 1/2 tsp black pepper: Freshly ground gives you that little spicy kick at the end
• 1/2 tsp kosher salt: Start with this and adjust, remembering the broth might already be salty

Instructions

Roast the garlic until golden:

Cut the tops off the garlic heads, drizzle with olive oil, wrap in foil, and roast at 400°F for 30-35 minutes until cloves are soft and caramelized.

Sauté the base vegetables:

Heat olive oil in a large pot over medium heat, add onion, carrots, and celery, and cook for 6-8 minutes until softened and fragrant.

Add the aromatic herbs:

Stir in the roasted garlic cloves, rosemary, and bay leaf, cooking for 2 minutes until the rosemary scent fills the kitchen.

Simmer with beans and broth:

Pour in the beans and vegetable broth, bring to a boil, then reduce heat and simmer uncovered for 15 minutes to let flavors meld.

Blend to your preferred texture:

Remove the bay leaf, then use an immersion blender to puree until creamy but with some texture remaining.

Season and serve warm:

Taste and adjust salt and pepper, heat through for 2-3 minutes, then ladle into bowls and garnish with parsley and olive oil.

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This soup became my go to when I hosted a casual winter dinner party and everyone asked for seconds. One guest actually asked to take the leftovers home, which I took as the highest possible compliment.

Making It Your Own

Ive learned that adding a splash of white wine while sautéing the vegetables adds brightness that cuts through the richness. Sometimes I throw in a parmesan rind during simmering if I have one stashed in my freezer.

Texture Secrets

Leave some beans whole before blending if you want more texture, or purée completely smooth for a sophisticated finish. The soup thickens as it sits, so add a splash more broth or water when reheating.

Serving Suggestions

A hunk of crusty bread is non negotiable for sopping up every last bit from the bowl. I also like a simple green salad with acidic vinaigrette to balance the creamy soup.

• Make a double batch and freeze individual portions for busy weeks
• Top with toasted pine nuts or pumpkin seeds for crunch
• Pair with a crisp white wine like sauvignon blanc

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There's something deeply comforting about a soup that costs pennies but tastes like a labor of love. This one has saved many gray days at my house.