Save There is nothing quite like the scent of garlic roasting in the oven to make a kitchen feel warm and inviting. This Roasted Garlic and Herb Soup is the ultimate comfort dish, combining the mellow, caramelized sweetness of slow-roasted garlic with the earthy fragrance of fresh thyme and parsley. The addition of Yukon Gold potatoes creates a naturally velvety texture that is both light and satisfying, making it a perfect choice for a chilly evening or an elegant dinner starter.
Save The process of roasting the garlic is where the magic happens. By baking the whole heads until the cloves become soft and golden, you transform their sharp bite into a buttery, spreadable consistency that blends seamlessly into the vegetable broth. Accompanied by aromatic onions, celery, and a hint of oregano, this soup delivers a complex depth of flavor in every spoonful.
Ingredients
- Vegetables: 3 whole heads garlic, 1 large yellow onion (chopped), 2 medium Yukon Gold potatoes (peeled and diced), 2 stalks celery (chopped), 1 medium carrot (chopped)
- Herbs & Seasonings: 2 tbsp fresh thyme leaves (or 2 tsp dried), 2 tbsp fresh parsley (chopped), 1 bay leaf, 1 tsp dried oregano, 1/2 tsp freshly ground black pepper, 1 tsp salt (adjust to taste)
- Liquids: 1.5 liters (6 cups) vegetable broth, 2 tbsp olive oil, 2 tbsp unsalted butter (optional, for richness)
- Garnish: 2 tbsp fresh chives or parsley (finely chopped), Crusty bread (for serving)
Instructions
- Step 1
- Preheat oven to 400°F (200°C). Slice the tops off the garlic heads, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 35–40 minutes until soft and golden.
- Step 2
- In a large pot, heat remaining olive oil and butter over medium heat. Add onion, celery, and carrot; sauté 5–7 minutes until softened.
- Step 3
- 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.
- Step 4
- Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
- Step 5
- 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.
- Step 6
- Ladle into bowls, garnish with fresh chives or parsley, and serve hot with crusty bread.
Zusatztipps für die Zubereitung
To ensure the best texture, make sure the Yukon Gold potatoes are fully tender before blending. If the soup feels too thick after puréeing, you can stir in an extra half-cup of vegetable broth to reach your desired consistency. Roasting the garlic ahead of time can also save you prep time on busy weeknights.
Varianten und Anpassungen
For a vegan-friendly version, simply omit the butter or use a plant-based substitute. If you prefer an even richer, more indulgent soup, you can add a splash of heavy cream or a swirl of coconut milk during the final blending stage. For those who enjoy a bit of texture, consider reserving a few small cubes of cooked potato before blending to stir back in at the end.
Serviervorschläge
Serve this soup alongside a warm, crusty baguette or sourdough bread to soak up the creamy broth. For a complete dining experience, pair it with a crisp Sauvignon Blanc, as the wine's acidity beautifully balances the savory, herb-infused notes of the soup.
Save Whether you are looking for a simple weeknight meal or an impressive starter for your next gathering, this Roasted Garlic and Herb Soup is sure to become a staple in your recipe collection. Enjoy the soothing warmth and rich aromas of this classic European-inspired dish.
Recipe Guide
- → How do I roast garlic for soup?
Slice the tops off whole garlic heads, drizzle with olive oil, wrap in foil, and roast at 400°F (200°C) for 35-40 minutes until cloves are soft and golden. The cloves will squeeze easily from their skins when ready.
- → Can I make this soup vegan?
Absolutely—simply omit the butter or use a plant-based butter substitute. The soup remains rich and velvety thanks to the roasted garlic and potatoes.
- → How long will this keep in the refrigerator?
Store cooled soup in an airtight container for up to 4 days. Reheat gently over medium-low heat, adding a splash of broth or water if needed to adjust consistency.
- → Can I freeze roasted garlic soup?
Yes, this soup freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers, leaving space for expansion. Thaw overnight in the refrigerator.
- → What can I serve with this soup?
Crusty bread is classic for dipping, but grilled cheese, garlic knots, or a simple green salad complement it wonderfully. It also pairs nicely with a crisp white wine like Sauvignon Blanc.
- → How can I make the soup creamier?
Stir in a splash of heavy cream or coconut milk during the last few minutes of simmering. Alternatively, blend in a small amount of soaked cashews for a dairy-free creamy option.