Roasted Garlic and Herb Soup (Printable Version)

Velvety soup with deeply roasted garlic in savory herb-infused broth

# 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 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 the 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 standard 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 roasted garlic becomes almost buttery and sweet, nothing like what you'd expect from raw garlic.
  • It's genuinely easy to make but tastes like you've been simmering it for hours.
  • One blender step transforms it from humble vegetables into something silky and restaurant-quality.
02 -
  • The bay leaf absolutely must come out before blending, or you'll end up with tiny fragments in every spoonful—learn from my mistake.
  • Don't skip the roasting step thinking you can just cook garlic in the pot; roasting completely changes the flavor from sharp to sweet and caramel-like.
  • If your soup seems too thick after blending, thin it gently with a little extra broth rather than adding cream right away.
03 -
  • Make extra and freeze it—this soup freezes beautifully for up to three months, and having it on hand is like keeping comfort in your freezer.
  • Use an immersion blender if you have one; it keeps the soup in the pot where you can easily adjust seasoning, whereas batch blending in a regular blender requires more cleanup and cooling time.
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