Best 2 Roasted Garlic Vegetable Soup Recipes

Indulge in a symphony of flavors with our exquisite roasted garlic vegetable soup, a culinary masterpiece that harmonizes the essence of fresh vegetables, aromatic herbs, and the captivating depth of roasted garlic. This delectable soup embarks on a culinary journey, showcasing a medley of vibrant vegetables, showcasing a rainbow of colors and textures. From the earthy sweetness of carrots and parsnips to the crisp bite of celery and bell peppers, each ingredient contributes a unique layer of flavor. The roasted garlic, caramelized to perfection, infuses the soup with a rich, nutty undertone that elevates the overall experience. Paired with a medley of herbs, including thyme, rosemary, and sage, this soup exudes an enticing aroma that awakens the senses. Dive into a bowl of pure bliss, and let the symphony of flavors serenade your taste buds. For those seeking a vegan or gluten-free option, we also provide variations that cater to your dietary preferences, ensuring that everyone can savor this culinary delight.

Let's cook with our recipes!

ROASTED GARLIC AND VEGETABLE SOUP WITH PASTA

Roasted Garlic and Vegetable Soup with Pasta image

Very yummy soup! Good for what ails you! Low cal, easy to make. Recipe came from Prevention Magazine.

Provided by Leona L.

Categories Vegetable

Time 1h15m

Yield 9 cups

Number Of Ingredients 15

Ingredients

1 garlic head, seperated and peeled
1 tablespoon olive oil
1 onion
1 red bell pepper
4 cups chicken broth (sodium reduced)
2 cups water
2 carrots
1 tablespoon tomato paste
1 teaspoon dried basil
1/4 teaspoon pepper
4 cups shredded escarole (, I use Kale "or" Spinach)
1 1/2 cups broccoli, chopped
1 cup small shell pasta (shells, macaroni etc)
salt (optional)
grated parmesan cheese

Steps:

Preheat oven to 400.
Allow garlic to sit for 15 mins.
Then wrap garlic in foil and place in a small casserole.
Bake 45 to 50 mins or until soft when squeezed.
Warm oil in a soup pot over med heat.
Add onions and peppers.
saute 5 mins, add broth, water, carrots, tomato paste, basil and blk pepper.
Bring to a boil, reduce heat and cover, simmer 10 mins.
Remove 1 cup liquid.
Mash garlic into the liquid.
Stir into the pot.
Add escarole (greens) and simmer 7 mins.
Add broccoli, cover and turn off heat.
Cook the pasta according to package directions.
Drain and stir into the soup.
Adjust seasonings.
Pour into bowls and pass the parmesan!

ROASTED GARLIC VEGETABLE SOUP RECIPE - (4.5/5)

Roasted Garlic Vegetable Soup Recipe - (4.5/5) image

Provided by luvmycats

Number Of Ingredients 10

Ingredients

1 head garlic, unpeeled
1 tbsp. olive oil
1 lg. yellow onion, chopped
4 c. chicken broth
1 1/2 c. diced, peeled russet potatoes
2 c. thinly sliced carrots
1 tbsp. chopped fresh rosemary
1 lg. bunch Swiss chard, stemmed and leaves chopped (about 8 cups)
1 can (15 oz.)annellini beans, rinsed and drained
1/4 c. fresh basil leaves

Steps:

1. Heat oven to 425°. 2. Slice off top third of the garlic and discard. Wrap garlic in foil and roast 40 minutes. Let cool. Unwrap and squeeze roasted garlic into small bowl. Set aside. Discard skin. 3. Heat oil in medium skillet over medium-high heat. Add onion and cook, stirring, until translucent, 5 minutes. Transfer to slow cooker. Add next 6 ingredients and 2/3 of the reserved garlic (chill remaining garlic). 4. Cover and cook until potatoes are tender, 4 to 6 hours on low. Add basil and season to taste. Serve soup with remaining garlic to spread on crusty bread.

Tips:

Choose the right vegetables: Use a variety of vegetables to create a flavorful and colorful soup. Some good options include carrots, celery, onions, potatoes, and broccoli.
Roast the vegetables: Roasting the vegetables before adding them to the soup intensifies their flavor and gives them a slightly caramelized texture.
Use a good quality broth: The broth is the base of the soup, so it's important to use a good quality one. Look for a broth that is made with fresh vegetables and herbs.
Add some herbs and spices: Herbs and spices can help to enhance the flavor of the soup. Some good options include thyme, rosemary, oregano, and garlic powder.
Don't overcook the vegetables: The vegetables should be cooked until they are tender, but not mushy. Overcooked vegetables will make the soup bland.
Serve the soup hot: Roasted garlic vegetable soup is best served hot. You can garnish it with a dollop of sour cream, a sprinkle of chopped parsley, or a drizzle of olive oil.

Conclusion:

Roasted garlic vegetable soup is a delicious and healthy meal that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its roasted garlic flavor and colorful vegetables, this soup is sure to be a hit with everyone at your table.