Roasted Garlic and Vegetable Soup

This roasted garlic and vegetable soup is a hearty and flavorful dish that is perfect for a cold winter day. The roasted garlic adds a deep and rich flavor to the soup, while the vegetables provide a variety of textures and flavors. This soup is also packed with nutrients, making it a healthy and satisfying meal.

I first came up with this recipe when I was looking for a way to use up some leftover roasted garlic. I had roasted a whole head of garlic for another recipe, and I had a few cloves left over. I decided to add them to a pot of vegetable soup, and the results were amazing! The roasted garlic added a depth of flavor to the soup that I had never tasted before. It was so good that I decided to make it again and again. Now, this soup is one of my favorite winter recipes.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 head of garlic
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes
• 4 cups chicken broth or vegetable broth

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Cut the top off the head of garlic, exposing the cloves.
3. Drizzle with olive oil and wrap in aluminum foil.
4. Roast in the preheated oven for 30 minutes, or until the garlic is soft and golden brown.
5. Remove the garlic from the oven and let cool slightly.
6. Squeeze the roasted garlic cloves out of the head and into a large pot.
7. Add the onion, carrots, celery, oregano, thyme, red pepper flakes, and chicken broth to the pot.
8. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the vegetables are tender.

Why It Works

• Roasting the garlic mellows its flavor and adds a slight sweetness.
• The combination of vegetables provides a variety of flavors and textures.
• The chicken broth adds a rich flavor to the soup.
• Simmering the soup for 15 minutes allows the flavors to blend together.