Rosemary Roasted Garlic Soup is a delightful dish that warms the soul and tantalizes the taste buds. As the weather turns cooler, there’s nothing quite like a bowl of this creamy, aromatic soup to bring comfort and joy. The combination of roasted garlic and fresh rosemary creates a symphony of flavors that is both rich and soothing. This recipe has roots in Mediterranean cuisine, where garlic is celebrated not just for its flavor but also for its health benefits. People love Rosemary Roasted Garlic Soup for its velvety texture and the way it envelops you in warmth, making it perfect for cozy evenings or gatherings with friends. Plus, its incredibly easy to prepare, allowing you to enjoy a gourmet experience right in your own kitchen. Join me as we explore this heartwarming recipe that is sure to become a favorite in your home!
Ingredients:
- 1 large head of garlic
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth (or chicken broth for a non-vegetarian option)
- 2 medium potatoes, peeled and diced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- Salt and pepper to taste
- 1 cup heavy cream (optional for a creamier soup)
- Fresh rosemary sprigs for garnish
Preparing the Garlic
1. Preheat your oven to 400°F (200°C). 2. Take the head of garlic and slice off the top quarter to expose the cloves. 3. Drizzle 1 tablespoon of olive oil over the exposed cloves, ensuring they are well coated. 4. Wrap the garlic head in aluminum foil and place it in the oven. Roast for about 30-35 minutes, or until the cloves are soft and caramelized. 5. Once done, remove from the oven and let it cool slightly. When cool enough to handle, squeeze the roasted garlic cloves out of their skins into a bowl. Set aside.Preparing the Vegetables
6. While the garlic is roasting, lets prepare the vegetables. In a large pot, heat the remaining tablespoon of olive oil over medium heat. 7. Add the chopped onion to the pot and sauté for about 5 minutes, or until it becomes translucent. 8. Next, add the diced carrots and celery. Cook for another 5-7 minutes, stirring occasionally, until the vegetables start to soften. 9. Now, add the diced potatoes to the pot and stir everything together.Building the Soup Base
10. Pour in the vegetable broth, ensuring that all the vegetables are submerged. 11. Add the roasted garlic to the pot, along with the chopped rosemary. 12. Season with salt and pepper to taste. 13. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the potatoes are tender.Blending the Soup
14. Once the potatoes are cooked through, its time to blend the soup. If you have an immersion blender, this is the perfect time to use it. 15. Blend the soup until it reaches your desired consistency. I like mine smooth, but if you prefer a chunkier texture, you can blend just half of it and leave the rest as is. 16. If youre using a traditional blender, carefully transfer the soup in batches to avoid overflow. Blend until smooth and return it to the pot.Finishing Touches
17. If you want a creamier soup, stir in the heavy cream at this point. Allow the soup to heat through for another 5 minutes. 18. Taste the soup and adjust the seasoning with more salt and pepper if needed.Serving the Soup
19. Ladle the soup into bowls and garnish with fresh rosemary sprigs for a beautiful presentation. 20. Serve hot, and if you like, pair it with crusty bread or a light salad for a complete meal.Storage Tips
21. If you have leftovers, let the soup cool completely before transferring it to an airtight container. 22. Store in the refrigerator for up to 4 days or freeze for up to 3 months. When reheating, you may want to add a splash of broth or water to loosen it up, as it may thicken in the fridge or freezer. Enjoy your delicious Rosemary Roasted Garlic Soup! Its perfect for chilly days or whenever you need a comforting bowl of goodness.
Conclusion:
In summary, this Rosemary Roasted Garlic Soup is an absolute must-try for anyone looking to elevate their culinary repertoire. The rich, creamy texture combined with the aromatic flavors of rosemary and roasted garlic creates a comforting dish that warms the soul. Whether you’re serving it as a starter for a dinner party or enjoying it as a cozy meal on a chilly evening, this soup is sure to impress. For a delightful twist, consider adding a splash of cream for extra richness or a sprinkle of crispy bacon on top for a savory crunch. You can also experiment with different herbs, such as thyme or sage, to customize the flavor profile to your liking. Pair it with a crusty baguette or a fresh garden salad for a complete meal that will leave your guests raving. I encourage you to give this Rosemary Roasted Garlic Soup a try and share your experience with friends and family. I would love to hear how it turns out for you! Dont forget to snap a picture and tag me on social media; I cant wait to see your delicious creations. Happy cooking! Print
Rosemary Roasted Garlic Soup: A Flavorful Comfort Recipe for Every Season
- Total Time: 75 minutes
- Yield: 4–6 servings 1x
Description
Warm and comforting, this Rosemary Roasted Garlic Soup combines roasted garlic, fresh vegetables, and a hint of rosemary for a nourishing dish perfect for chilly days. Creamy and delicious, it’s ideal for pairing with crusty bread or a light salad.
Ingredients
Scale
- 1 large head of garlic
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth (or chicken broth for a non-vegetarian option)
- 2 medium potatoes, peeled and diced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- Salt and pepper to taste
- 1 cup heavy cream (optional for a creamier soup)
- Fresh rosemary sprigs for garnish
Instructions
- Preheat your oven to 400°F (200°C). Slice off the top quarter of the head of garlic to expose the cloves. Drizzle 1 tablespoon of olive oil over the exposed cloves and wrap the garlic head in aluminum foil. Roast for about 30-35 minutes until soft and caramelized. Let cool, then squeeze the roasted garlic into a bowl and set aside.
- In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add the diced carrots and celery, cooking for another 5-7 minutes until softened. Stir in the diced potatoes.
- Pour in the vegetable broth, ensuring all vegetables are submerged. Add the roasted garlic and chopped rosemary, seasoning with salt and pepper. Bring to a boil, then reduce heat and let simmer for 20-25 minutes until potatoes are tender.
- Use an immersion blender to blend the soup to your desired consistency. For a traditional blender, carefully transfer the soup in batches, blend until smooth, and return to the pot.
- If desired, stir in the heavy cream and heat through for another 5 minutes. Taste and adjust seasoning with more salt and pepper if needed.
- Ladle the soup into bowls and garnish with fresh rosemary sprigs. Serve hot, paired with crusty bread or a light salad if desired.
Notes
- For a vegan version, omit the heavy cream or substitute with a plant-based cream.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat with a splash of broth or water if it thickens.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
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