Roasted Garlic and Herb Soup (Printable version)

Velvety soup with roasted garlic, fresh herbs, and vegetables. Perfect comfort food in just over an hour.

# Ingredients list:

→ 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 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

→ 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

# Steps:

01 - Preheat oven to 400°F. Slice 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.
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 countertop 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 Tips:

01 -
  • The roasted garlic becomes mellow and sweet, losing all its bite while keeping all its soul.
  • It's genuinely impressive to serve but requires almost no skill—just patience and an oven.
  • This soup tastes even better the next day, making it perfect for meal prep without the fuss.
02 -
  • Don't skip the roasting step—it's what transforms raw garlic bite into sweet, mellow depth that makes this soup sing.
  • The soup thickens as it sits, so if you prefer it looser the next day, add a splash of broth when reheating.
03 -
  • Wrap your garlic in foil tightly so it steams inside its own skin, becoming almost custard-like in texture—this is the secret to velvety smoothness.
  • If your immersion blender struggles, add a bit more broth to help it blend smoothly, then simmer uncovered for a few minutes to reduce if needed.
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