Roasted Garlic and Herb Soup (Print Version)

Velvety roasted garlic blended with fresh herbs in a savory broth. Perfect for cozy evenings.

# Components:

→ Vegetables

01 - 3 whole heads garlic
02 - 1 large yellow onion, chopped
03 - 2 medium Yukon Gold potatoes, peeled and diced
04 - 2 stalks celery, chopped
05 - 1 medium carrot, chopped

→ Herbs & Seasonings

06 - 2 tablespoons fresh thyme leaves or 2 teaspoons dried
07 - 2 tablespoons fresh parsley, chopped
08 - 1 bay leaf
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon freshly ground black pepper
11 - 1 teaspoon salt, adjusted to taste

→ Liquids

12 - 6 cups vegetable broth
13 - 2 tablespoons olive oil
14 - 2 tablespoons unsalted butter, optional for richness

→ Garnish

15 - 2 tablespoons fresh chives or parsley, finely chopped
16 - Crusty bread for serving, optional

# Directions:

01 - Preheat oven to 400 degrees Fahrenheit. Slice the tops off the garlic heads, drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 35 to 40 minutes until soft and golden.
02 - In a large pot, heat remaining olive oil and butter over medium heat. Add onion, celery, and carrot; sauté for 5 to 7 minutes until softened.
03 - Squeeze roasted garlic cloves from their skins and add to the pot along with potatoes, thyme, parsley, bay leaf, oregano, salt, and pepper. Stir well to combine.
04 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
05 - Remove bay leaf. Purée the soup using an immersion blender or in batches in a standard blender until smooth and creamy. Taste and adjust seasoning as needed.
06 - Ladle into bowls, garnish with fresh chives or parsley, and serve hot with crusty bread.

# Expert Advice:

01 -
  • Roasting transforms garlic into something almost sweet and caramel-like, giving you that restaurant-quality depth without overwhelming your palate.
  • One immersion blender motion turns rustic ingredients into silky sophistication, proving that elegant doesn't require complicated.
  • It's naturally vegan-friendly (just skip the butter), and you can have it simmering while you handle other tasks.
02 -
  • The garlic must actually roast until deeply golden—pale roasted garlic tastes like an apology, while properly caramelized garlic tastes like a promise.
  • Don't skip removing the bay leaf before blending or you'll bite into a leaf in your creamy soup, which is exactly as pleasant as it sounds (which is not at all).
03 -
  • If your immersion blender feels underpowered, let the soup cool for 10 minutes before blending so the steam doesn't fight you.
  • Fresh thyme makes a noticeable difference in brightness—it's worth hunting for at the market or growing a tiny pot on your windowsill.
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