Roasted Garlic and Herb Soup (Print Version)

Velvety soup with roasted garlic, fresh herbs, and aromatic vegetables—an elegant European comfort dish.

# 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
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

→ Garnish

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

# Directions:

01 - Preheat oven to 400°F. Slice tops off garlic heads, drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 35-40 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 5-7 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. 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 tastes nothing like raw garlic—it's buttery, mild, and genuinely addictive.
  • One blender does all the work, turning humble vegetables into something restaurant-worthy in under an hour.
  • It freezes beautifully, so you can make it on a Sunday and eat like royalty all week.
02 -
  • Don't skip the roasting step—it's the entire reason this soup tastes like something special instead of just another vegetable soup.
  • If your blender isn't powerful enough for a completely smooth texture, that's fine—a little rusticity adds character, and you can always strain it through a fine sieve if you're feeling fancy.
03 -
  • Make roasted garlic your secret weapon—keep cloves on hand to spread on toast, mash into butter, or add to dressings and sauces.
  • If you're making this for someone who can't have dairy, skip the butter and use good olive oil instead—the roasted garlic carries enough richness that you won't miss it.
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