Roasted Garlic Potato Vegetable Soup
Warm up with a bowl of comforting Roasted Garlic Potato Vegetable Soup, a velvety blend of wholesome ingredients and bold, roasted flavors. This hearty soup features creamy potatoes, sweet carrots, and aromatic celery simmered in a savory vegetable broth, elevated by the caramelized richness of roasted garlic. Enhanced with hints of thyme, bay leaf, and finished with the option of a splash of heavy cream, this recipe achieves the perfect balance of rustic charm and indulgence. Ready in just over an hour and ideal for meal prepping, it’s a crowd-pleasing choice for cozy weeknight dinners or lunch leftovers. Serve this nourishing soup piping hot, topped with fresh parsley, for a meal that wraps you in warmth and flavor. Perfect for vegetarians and customizable to be vegan-friendly, it’s a must-try for garlic and potato soup lovers alike!
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Recipe Information
Ingredients
- 4 medium potatoes
- 1 whole garlic bulb
- 2 medium carrots
- 2 celery stalks
- 1 medium onion
- 6 cups vegetable broth
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons fresh parsley
- 0.5 cups heavy cream (optional)
Instructions
Preheat your oven to 400°F (200°C).
Cut the top off the garlic bulb to expose the cloves slightly. Drizzle 1 tablespoon of olive oil over the exposed cloves, wrap the bulb in foil, and roast for 30-35 minutes until tender and golden.
While the garlic roasts, peel and dice the potatoes into roughly 1-inch cubes. Peel and slice the carrots, and finely chop the celery and onion.
In a large soup pot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion, celery, and carrots, and cook for 5-7 minutes until softened.
Add the diced potatoes, vegetable broth, bay leaf, thyme, salt, and black pepper to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes or until the potatoes are fork-tender.
Once the garlic is roasted, let it cool slightly. Squeeze the roasted garlic cloves out of their skins and mash them into a paste with a fork.
Stir the roasted garlic paste into the soup and remove the bay leaf. Use an immersion blender to puree the soup until creamy, or blend in batches in a countertop blender.
If desired, stir in the heavy cream for added richness.
Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley.
Nutrition Facts
Calories |
2356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.2 g | 127% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 6018 mg | 262% | |
| Total Carbohydrate | 324.8 g | 118% | |
| Dietary Fiber | 44.7 g | 160% | |
| Total Sugars | 49.4 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 710 mg | 55% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 8219 mg | 175% | |
*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.
