Name: Rosemary Roasted Garlic Soup: A Flavorful Comfort Recipe for Every Season
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
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

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