Save to Pinterest There is nothing quite like the aroma of garlic roasting in the oven to make a house feel like a home. This Roasted Garlic and Herb Soup is the ultimate comfort dish, turning simple pantry staples into a velvety, aromatic masterpiece that is as perfect for a quiet night in as it is for an elegant dinner party starter.
Save to Pinterest The secret to this soup lies in the patience of roasting the garlic until it becomes sweet and spreadable. When blended with savory vegetable broth and a bouquet of fresh herbs like thyme and parsley, it creates a flavor profile that is both earthy and sophisticated.
Ingredients
- 3 whole heads garlic
- 1 large yellow onion, chopped
- 2 medium Yukon Gold potatoes, peeled and diced
- 2 stalks celery, chopped
- 1 medium carrot, chopped
- 2 tbsp fresh thyme leaves (or 2 tsp dried)
- 2 tbsp fresh parsley, chopped
- 1 bay leaf
- 1 tsp dried oregano
- 1/2 tsp freshly ground black pepper
- 1 tsp salt (adjust to taste)
- 1.5 liters (6 cups) vegetable broth
- 2 tbsp olive oil
- 2 tbsp unsalted butter (optional, for richness)
- 2 tbsp fresh chives or parsley, finely chopped (for garnish)
- Crusty bread, for serving (optional)
Instructions
- Step 1
- Preheat oven to 400°F (200°C). Slice the tops off the garlic heads, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 35–40 minutes until soft and golden.
- Step 2
- In a large pot, heat remaining olive oil and butter over medium heat. Add onion, celery, and carrot; sauté 5–7 minutes until softened.
- Step 3
- 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.
- Step 4
- Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
- Step 5
- 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.
- Step 6
- Ladle into bowls, garnish with fresh chives or parsley, and serve hot with crusty bread.
Zusatztipps für die Zubereitung
To ensure the smoothest texture, make sure the potatoes are very soft before blending. If you don't have an immersion blender, a standard countertop blender works well—just be sure to blend in small batches and leave the lid slightly ajar to let steam escape.
Varianten und Anpassungen
For a completely vegan version, simply omit the butter or use a plant-based substitute. If you want an even richer, more decadent soup, stir in a splash of heavy cream or full-fat coconut milk just before serving.
Serviervorschläge
Serve this soup piping hot in wide rustic bowls. It pairs beautifully with a crisp Sauvignon Blanc and plenty of warm, crusty bread to soak up every last drop of the herb-infused broth.
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Whether you’re serving this as an elegant starter or a cozy main course, this roasted garlic and herb soup is a testament to the power of simple, high-quality ingredients. Enjoy every savory, velvety spoonful.
Recipe Questions & Answers
- → Can I make this soup ahead of time?
Yes, this soup stores beautifully in the refrigerator for up to 4 days. The flavors deepen as it sits. Reheat gently on the stovetop, adding a splash of broth if needed to adjust consistency.
- → How do I roast garlic properly?
Slice the tops off whole garlic heads to expose the cloves, drizzle with olive oil, wrap tightly in foil, and roast at 400°F for 35-40 minutes until the cloves are soft, golden, and caramelized.
- → Can I freeze this soup?
Absolutely. Cool completely, then store in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently, stirring occasionally to maintain the creamy texture.
- → What can I substitute for Yukon Gold potatoes?
Russet potatoes or red potatoes work well as substitutes. Yukon Golds provide a naturally buttery flavor and creamy texture, but other varieties will still create a satisfying, hearty soup.
- → How can I make this soup richer?
Add a splash of heavy cream, coconut cream, or cashew cream at the end of cooking. You can also increase the butter or drizzle with high-quality olive oil before serving for added richness.
- → Is this soup naturally gluten-free?
Yes, the soup itself contains no gluten. Just ensure your vegetable broth is certified gluten-free and serve with gluten-free bread if needed for those with celiac disease or gluten sensitivity.