In a large pot, heat the olive oil over medium heat, letting it shimmer.

Add the chopped onion to the pot, stirring occasionally until it becomes translucent, about 5 minutes.

Stir in the roasted garlic and cook for about 1 minute.

Add the cooked white beans, vegetable broth, and fresh rosemary sprigs. Bring to a gentle simmer and cook for 15 minutes.

Remove the rosemary sprigs and use an immersion blender to puree the soup until smooth.

Gently stir in the heavy cream and season with salt and pepper. Cook for another 5 minutes.

Ladle the creamy white bean soup into warm bowls and serve hot.