Roasted Garlic and Herb Soup (Printable)

A velvety, aromatic blend of deeply roasted garlic and fresh herbs in a savory broth—ideal for cozy evenings.

# What You'll Need:

→ 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 and 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

# How-To Steps:

01 - Preheat oven to 400°F. 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 brown.
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 and fragrant.
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 until smooth and creamy, or transfer in batches to a countertop blender. Taste and adjust seasoning as needed.
06 - Ladle into bowls, garnish with fresh chives or parsley, and serve hot with crusty bread.

# Expert Suggestions:

01 -
  • The deep, roasted garlic flavor creates this perfect balance that even garlic-skeptics find irresistible - I promise it wont give you dragon breath.
  • Its deceptively simple but tastes like something youd order at an upscale restaurant, making it perfect for impressing dinner guests without sweating in the kitchen all day.
02 -
  • Over-blending can make potato-based soups gummy, so pulse carefully and stop when its smooth.
  • Letting the roasted garlic cool for about 5 minutes makes it much easier to handle when squeezing the cloves out.
03 -
  • For the silkiest texture, pass the blended soup through a fine-mesh strainer before returning it to the pot - an extra step that makes a noticeable difference for special occasions.
  • Reserve a few roasted garlic cloves before blending and roughly chop them to stir into the finished soup, creating delightful flavor pockets when you encounter them.
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