Roasted Garlic and Herb Soup (Printable)

Velvety soup with deeply roasted garlic in herb-infused broth. Perfect for cozy evenings.

# Ingredient List:

→ 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
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

→ Liquids

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

→ 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 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 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 -
  • The roasting process transforms pungent garlic into buttery sweet morsels that will convert even the most skeptical garlic doubters.
  • Its a chameleon of a soup that works equally well as a humble weeknight dinner or as the sophisticated first course at your next dinner party.
02 -
  • Never blend hot soup in a fully sealed blender or youll end up with a soup explosion - remove the center cap from the lid and cover with a kitchen towel instead.
  • The soup actually tastes better the next day after the flavors have had time to meld together in the refrigerator overnight.
03 -
  • If youre short on time, roast the garlic a day ahead and keep it in the refrigerator until youre ready to make the soup.
  • For a more complex flavor profile, use a mix of vegetable and mushroom broths instead of plain vegetable broth - it adds a subtle umami undertone that makes people wonder what your secret ingredient might be.
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