Roasted Garlic and Vegetable Soup

Unfortunately, I see another site has decided to use my photo for their recipe but please be assured that this photo is mine. They’ve been asked to remove it but so far, they’ve refused.

This is one of my clean-out-the-fridge soups. I hate to see veggies go to waste and honestly, sometimes I just buy too many and end up with more than I know I’m going to use before they reach their death-by-lack-of-use phase.

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This is super simple and can be used with a myriad of veggies, so use what you have and love. Roasting the vegetables first just gives this a nice, deep flavor…much more so than just tossing veggies in a pot and simmering them. (Not that I’m opposed to that, because it’s also a delicious way to make soup). And yes, this is loaded with roasted garlic so feel free to take it down a notch if you want.

Roasted Garlic and Vegetable Soup Recipe

• 6 large cloves garlic, unpeeled
• 2 medium potatoes, peeled and diced (Yukon Gold’s are great in this)
• 1 medium leek, white and tender green, cleaned well and sliced
• 2 cups small cauliflower florets
• 2 cups small broccoli florets
• 1 cup sliced carrots
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 4 cups vegetable stock (preferably homemade)
• 1/4 teaspoon dried thyme

Preheat oven to 400º

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Place garlic and veggies on a large baking sheet. Drizzle with olive oil and toss everything around to coat well.

Roast for 30 minutes, tossing everything around about halfway through the cooking time.

Remove from oven and transfer veggies to a stockpot.

Squeeze roasted garlic from their skins and add to pot.

Add stock and thyme and bring to boil. Reduce to simmer and cook, uncovered, for 30 minutes. Remove from heat and let cool about 10 minutes.

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Using an immersion blender, blend about 5 minutes until soup is smooth. Seriously, I do this for about 5 minutes, tilting the pan and really blending it. I like this smooth and creamy.

Easy, right?

This is so good with all kinds of veggies. Think squash, asparagus, zucchini, onions, cabbage, Brussels sprouts…don’t be afraid to just use what you have and love here. Make this soup yours and don’t be afraid to add different herbs. Rosemary, chives, tarragon…go with what you like.

Soups on…who’s ready?

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