Roasted Garlic and Herb Soup (Printable)

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

# 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 & 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

# 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 work in batches with a countertop blender. Taste and adjust seasoning as needed.
06 - Ladle soup into bowls, garnish with fresh chives or parsley, and serve hot with crusty bread.

# Expert Tips:

01 -
  • The roasted garlic creates this incredibly mellow, almost sweet flavor profile that even garlic skeptics find irresistible.
  • Its the kind of soup that works equally well in a fancy soup tureen for guests or in a massive mug while wearing your oldest sweater.
02 -
  • Dont attempt to rush the garlic roasting process by increasing the temperature, as Ive learned through a kitchen full of bitter smoke that burned garlic is the quickest way to ruin this soup.
  • If your soup seems too thick after blending, adding hot broth works better than cold liquid, which can cause the temperature to drop too quickly and affect the texture.
03 -
  • Roast an extra head of garlic while youre at it and store the cloves in olive oil in your refrigerator for spreading on toast or adding to other dishes throughout the week.
  • If you find yourself without fresh herbs, add dried ones earlier in the cooking process and use about a third of the amount called for to achieve similar flavor intensity.
Go back