Roasted Garlic and Herb Soup (Print Version)

A velvety, aromatic blend of roasted garlic and herbs in savory broth, ideal for cozy nights.

# 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, or 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

# How to Make It:

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 transfer in batches to 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.

# Additional Tips::

01 -
  • The roasted garlic melts into the broth like velvet, giving you all the depth without any of the bite that raw garlic brings.
  • It's simple enough to make on a random Tuesday but impressive enough to serve when you want to feel like you've got your life together.
  • One pot, one blender, and about an hour gets you something that tastes like you've been simmering it all day.
02 -
  • Don't skip the roasting step—raw garlic is sharp and one-dimensional, but roasted garlic becomes this sweet, mellow version of itself that's the whole point of this soup.
  • If your soup looks thin after blending, it means you need more blending time or your potatoes weren't starchy enough; Yukon Golds are essential because they create natural creaminess without cream.
  • Taste the soup before you serve it because salt levels vary wildly between broths, and you want it to taste like what you're craving, not like what someone else's recipe tastes like.
03 -
  • Make this soup in a slow cooker by roasting the garlic first, then combining everything in the slow cooker on low for 6 to 8 hours—it's less active cooking time and tastes like you've been thinking about dinner all day.
  • For a vegan version, skip the butter and add a splash of good olive oil at the end for richness instead, and the soup won't miss the dairy one bit.
  • If your family doesn't like chunks of vegetables, blend it longer; if they want some texture, pulse it gently instead of going full purée—this soup bends to what you want it to be.
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