Description
Roasted Garlic & Root Vegetable Soup is a heartwarming dish perfect for chilly evenings. This velvety soup features the rich sweetness of roasted garlic combined with earthy root vegetables, creating a comforting bowl that delights the senses. Ideal as an appetizer or main course, serve it alongside crusty bread or a fresh salad. With its vibrant colors and easy preparation, this recipe will have your taste buds dancing and your guests asking for seconds.
Ingredients
Scale
- 1 bulb garlic
- 2 tbsp olive oil (for roasting)
- 4 medium carrots, peeled and chopped
- 2 medium parsnips, peeled and chopped
- 2 medium Yukon Gold potatoes, peeled and diced
- 1 large yellow onion, chopped
- 4 cups low-sodium vegetable broth
- 1 tsp fresh thyme (or ? tsp dried thyme)
- ? cup heavy cream (optional)
Instructions
- Preheat oven to 400?F (200?C). Cut the top off the garlic bulb, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30-35 minutes until golden.
- While garlic roasts, dice carrots, parsnips, potatoes, and onion into even pieces.
- In a large pot over medium heat, heat remaining olive oil. Saut? onions for about 5 minutes until translucent.
- Add chopped carrots and parsnips; saut? for another 5 minutes before adding potatoes.
- Once garlic is roasted, squeeze cloves into the pot with vegetables. Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for about 20 minutes or until vegetables are tender. Blend until smooth (or leave chunky) and stir in cream if desired.
- Serve hot with crusty bread; garnish with fresh thyme if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting/Saut?ing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 4g
- Sodium: 470mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 30mg