Best 2 Roasted Garlic Vegetable Soup Recipes

Roasted garlic vegetable soup is a delicious and healthy dish that is perfect for a cold winter day. The roasted garlic adds a sweet and savory flavor to the soup, while the vegetables provide a variety of textures and nutrients. This soup is also relatively easy to make, making it a great option for busy weeknights. Whether you are looking for a comforting meal or a healthy way to warm up, roasted garlic vegetable soup is sure to hit the spot.

Here are our top 2 tried and tested 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 fresh, seasonal vegetables. This will ensure that your soup is packed with flavor and nutrients.
Roast the vegetables before adding them to the soup. This will caramelize the vegetables and give them a deeper, richer flavor.
Use a variety of vegetables. This will make your soup more colorful and flavorful.
Don't be afraid to experiment with different spices and herbs. This is a great way to add your own personal touch to the soup.
Serve the soup with a crusty bread or a side salad. This will make a complete and satisfying meal.

Conclusion:

Roasted garlic vegetable soup is a delicious, healthy, and easy-to-make soup that is perfect for a cold winter day. It is packed with flavor and nutrients, and it is a great way to use up leftover vegetables. So next time you are looking for a quick and easy meal, give this soup a try. You won't be disappointed!