Roasted Garlic and Herb Soup (Printable)

Aromatic, velvety soup featuring roasted garlic blended with fresh herbs in a rich vegetable broth.

# 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 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, 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°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 until smooth and creamy, or work in batches using 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 Tips:

01 -
  • Roasted garlic becomes almost creamy and sweet, nothing like the sharp bite you might fear.
  • This soup comes together in just over an hour and tastes like you've been cooking all day.
  • It's elegant enough to serve to guests but humble enough for a quiet night in.
02 -
  • Don't skip removing the bay leaf before blending—those little pieces get caught in the immersion blender and create a frustrating texture.
  • The difference between good and mediocre lies in your broth quality; taste it before adding salt because some broths are already quite salty.
03 -
  • Roast your garlic in advance—it keeps in the refrigerator for several days and makes weeknight soup preparation nearly instant.
  • If your soup breaks or seems grainy after blending, it's usually because the temperature dropped; gently reheat it over medium heat while whisking constantly to bring it back together.
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