Roasted Garlic and Herb Soup (Printable)

A velvety blend of roasted garlic, vegetables, and 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, adjusted 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

# Directions:

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 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 Advice:

01 -
  • The roasted garlic does all the heavy lifting—no raw garlic bite, just pure silky depth.
  • It's genuinely elegant enough to serve to guests but casual enough for a Tuesday night when you want comfort.
  • You'll have your kitchen smelling incredible for hours, which honestly might be half the appeal.
02 -
  • Don't skip the roasting step—raw garlic soup is a completely different (and less pleasant) experience; roasting is what makes this dish sing.
  • If your potatoes are still chunky after blending, simmer a bit longer before pureeing; undercooked potato pieces won't disappear into the soup.
03 -
  • Squeeze every last drop of roasted garlic from the skin—those cloves are the entire point, and they're too precious to waste.
  • If you don't have an immersion blender, a regular blender works just as well; just blend in batches and be careful with hot liquid.
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