Roasted Garlic and Herb Soup (Printer View)

Velvety soup with deeply roasted garlic and aromatic herbs in a savory broth

# 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 thyme
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

# Method:

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 35–40 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 5–7 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.
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 deep, nutty flavor of roasted garlic provides a sophisticated taste profile.
  • Simple, wholesome ingredients like potatoes and carrots create a rich texture without heavy cream.
  • It is a versatile dish that is naturally vegetarian and easily adapted for vegan diets.
02 -
  • Let the roasted garlic cool for a few minutes before squeezing to avoid burning your fingers.
  • Use an immersion blender directly in the pot to save on cleanup, but ensure the blade is fully submerged to prevent splashing.
  • If using a countertop blender, never fill it more than halfway with hot liquid and hold the lid down with a kitchen towel to safely release steam.
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