ROASTED GARLIC AND HERB SOUP
SUMMARY
Dive into the world of flavorful culinary adventures with our Roasted Garlic and Herb Soup. This is not just any soup, but a concoction that’s packed with robust flavors, health benefits, and the warmth of handpicked herbs. Perfect for a chilly evening or when you just need a health kick, Roasted Garlic and Herb Soup promises to be your go-to comfort dish.
Print
Share
Email
Tweet
Pin
Nutritions
Nutrition Facts
ROASTED GARLIC AND HERB SOUP
Amount per Serving
Calories
220
% Daily Value*
Fat
10
g
15
%
Saturated Fat
3
g
19
%
Cholesterol
10
mg
3
%
Sodium
830
mg
36
%
Carbohydrates
30
g
10
%
Fiber
4
g
17
%
Sugar
6
g
7
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- Garlic: 2 bulbs approximately 30 cloves [about 60g]
- Olive oil: 3 tablespoons 45ml
- Onion: 1 large finely chopped [about 150g]
- Carrots: 2 peeled and diced [about 200g]
- Celery: 2 stalks chopped [about 100g]
- Potatoes: 2 medium-sized peeled and diced [about 250g]
- Vegetable stock: 4 cups 950ml
- Mixed herbs like rosemary, thyme, basil: 2 tablespoons, chopped [about 30g]
- Salt: to taste
- Black pepper: to taste
- Heavy cream: ½ cup optional [120ml]
Instructions
- Start by preheating your oven to 400°F (200°C).
- Take the garlic bulbs and slice off the top part to expose the cloves.
- Drizzle a bit of olive oil over each exposed garlic head.
- Wrap them in foil and place in the oven.
- Roast the garlic for about 35-40 minutes or until they become soft and golden brown.
- Once done, allow them to cool. Then, squeeze out the soft garlic from the skins.
- In a large pot, add the 3 tablespoons of olive oil and heat over medium flame.
- Add the onions and sauté until translucent.
- Add the carrots, celery, and potatoes to the pot. Cook for about 5-7 minutes.
- Pour in the vegetable stock and bring the mixture to a boil.
- Lower the heat, add the roasted garlic and herbs.
- Let the soup simmer for about 20 minutes or until the vegetables are tender.
- Using a blender, puree the soup until smooth. If you prefer a chunkier soup, blend only half.
- Return the soup to the pot, season with salt and pepper.
- If you’re looking for a creamier texture, stir in the heavy cream now.
- Allow it to simmer for another 5 minutes. Your Roasted Garlic and Herb Soup is ready!
Notes
TIPS:
Use fresh herbs for a bolder flavor profile in your Roasted Garlic and Herb Soup.
Roasting additional vegetables like bell peppers or tomatoes can add depth to your soup.
If you’re on a dairy-free diet, substitute the heavy cream with coconut milk.
For an extra kick, add a pinch of red chili flakes. SERVING SUGGESTIONS: Serve the Roasted Garlic and Herb Soup with a side of whole grain or sourdough bread.
A green salad with vinaigrette dressing pairs wonderfully with the rich flavors of the soup.
Garnish the soup with fresh chopped herbs or grated parmesan for added texture and flavor.
Roasting additional vegetables like bell peppers or tomatoes can add depth to your soup.
If you’re on a dairy-free diet, substitute the heavy cream with coconut milk.
For an extra kick, add a pinch of red chili flakes. SERVING SUGGESTIONS: Serve the Roasted Garlic and Herb Soup with a side of whole grain or sourdough bread.
A green salad with vinaigrette dressing pairs wonderfully with the rich flavors of the soup.
Garnish the soup with fresh chopped herbs or grated parmesan for added texture and flavor.
