Roasted Garlic and Herb Soup (Printable)

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

# What You 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

→ 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

# How-To:

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. Alternatively, carefully 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.

# Expert Advice:

01 -
  • The garlic roasting process fills your home with an aroma that somehow manages to be both rustic and elegant at once.
  • You can make this ahead and reheat it, and truthfully, the flavors meld even more beautifully on day two.
02 -
  • Never attempt to blend hot soup in a sealed blender—the steam creates pressure and can cause the lid to blow off, resulting in painful burns and a catastrophic mess.
  • Roasting the garlic past golden to a deeper caramel color creates more complex flavor, but watch carefully as the line between caramelized and burnt is dangerously thin.
03 -
  • If your garlic bulbs are on the smaller side, add an extra one to ensure you get that signature depth of flavor that makes this soup special.
  • An old wooden spoon makes the best tool for stirring this soup—metal can sometimes create an unwelcome metallic taste when scraping against the pot during long cooking times.
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