Roasted Garlic and Herb Soup (Printable Version)

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
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

→ Garnish

15 - 2 tablespoons fresh chives or parsley, finely chopped
16 - Crusty bread for serving, optional

# How To Make:

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 or in batches in a 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 Suggestions:

01 -
  • The roasted garlic creates a depth of flavor that tastes like you spent the entire day hovering over a hot stove.
  • It is naturally thick and velvety thanks to the potatoes without needing any heavy cream to feel indulgent.
02 -
  • Squeezing the garlic while it is still piping hot is a painful mistake that I only ever made once.
  • Forgetting to pull out the bay leaf before blending will ruin the texture with tiny tough fragments that you cannot remove.
03 -
  • Adding a tiny splash of lemon juice at the end can brighten the heavy roasted flavors and wake up the palate.
  • If you want an even silkier texture you can pass the blended soup through a fine mesh sieve before serving.
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