Roasted Garlic and Vegetable Soup with Pasta
Warm up with a comforting bowl of Roasted Garlic and Vegetable Soup with Pasta, a hearty dish that’s as nourishing as it is flavorful. This recipe features the deep, caramelized richness of roasted garlic, paired with a medley of colorful vegetables like zucchini, carrots, and celery, all simmered in a fragrant broth seasoned with thyme and basil. Tender pasta adds heartiness, while the option to top with fresh parsley and Parmesan cheese elevates every spoonful. Perfect for meal prepping or a cozy family dinner, this soup is easy to make in just over an hour and serves six, making it a wholesome and satisfying choice for busy weeknights.
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Recipe Information
Ingredients
- 1 garlic bulb
- 2 tablespoons olive oil
- 1 medium yellow onion
- 2 medium carrots
- 2 celery stalks
- 1 medium zucchini
- 1 medium potato
- 14.5 ounces canned diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup small pasta (e.g., ditalini or elbow)
- 2 tablespoons fresh parsley
- parmesan cheese (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Slice the top off the garlic bulb to expose the cloves, drizzle with 1/2 tablespoon of olive oil, wrap in aluminum foil, and roast in the oven for 30-35 minutes until soft and golden.
While the garlic roasts, prepare the vegetables. Dice the onion, carrots, celery, zucchini, and potato into small, evenly-sized pieces.
Heat the remaining olive oil in a large soup pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add the carrots and celery to the pot and cook for another 5 minutes, stirring occasionally.
Stir in the zucchini and potato, then add the canned diced tomatoes along with their juices.
Pour in the vegetable broth and stir in the thyme, basil, salt, and pepper. Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes or until the vegetables are tender.
While the soup simmers, cook the pasta according to the package instructions until al dente. Drain and set aside.
Once the garlic is done roasting, let it cool slightly, then squeeze the soft cloves out of the bulb and mash them with a fork.
Stir the roasted garlic into the soup, mixing well to distribute its flavor.
Add the cooked pasta to the pot and stir to combine.
Taste and adjust seasoning, adding more salt or pepper if needed.
Serve the soup hot, garnished with freshly chopped parsley and a sprinkle of Parmesan cheese, if desired.
Nutrition Facts
Calories |
1918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.5 g | 83% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 12.7 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 8630 mg | 375% | |
| Total Carbohydrate | 287.5 g | 105% | |
| Dietary Fiber | 42.8 g | 153% | |
| Total Sugars | 64.9 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 799 mg | 61% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 5832 mg | 124% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
