Best Roasted Garlic Vegetable Soup Recipes

Roasted Garlic and Vegetable Soup with Pasta image

Provided by Leona L.

Categories Vegetable

Time 1h15m

Yield 9 cups

Number Of Ingredients 15

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:

Roasted Garlic, Potato & Vegetable Soup image

Provided by Bergy

Categories Clear Soup

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

6 cups chicken stock
2 cups small potatoes, cleaned or 2 cups potatoes, peeled & cut into 1/2 inch dice
1 cup onion, chopped
10 roasted garlic cloves, squeezed out of husk, chopped
3/4 cup grated carrot
1 cup fresh frenched green beans
1 cup broccoli, chopped
3 green onions, chopped
1/2 teaspoon dry oregano
1/2 teaspoon dried thyme
salt and pepper, to taste

Steps:

Put the stock on to heat and put in the, prepared potatoes, bring to a boil.
Meanwhile while the potatoes are getting a head start prepare all the other vegetables, add to the pot, along with garlic, oregano, thyme salt and pepper, bring to a boil again, turn heat down to medium and simmer for 15-20 minutes.
You may puree the soup or not - your choice.
I like to add some garlic croutons but it isn't necessary.
Serve.

Nutrition Facts : Calories 239.6, Fat 4.7, SaturatedFat 1.2, Cholesterol 10.8, Sodium 547.1, Carbohydrate 37.5, Fiber 5.1, Sugar 10.3, Protein 12.8

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

Provided by luvmycats

Number Of Ingredients 10

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.

ROASTED GARLIC AND VEGETABLE SOUP WITH PASTA image

Yield 9 cups

Number Of Ingredients 14

1 garlic bulb, separated and peeled
1 tbl olive oil
1 onion, diced
1 red bell pepper, diced
4 c reduced fat,sodium reduced chicken broth
2 c water
2 carrots, peeled and thinly sliced
1 tbl tomato paste
1 tsp dried basil
1/4 tsp black pepper
4 c shredded escarole
1 1/2 tiny broccoli florets
1 c small elbow macaroni
grated parmesan

Steps:

preheat oven to 400 allow garlic to sit for 15 minutes,then wrap in foil and place in a small casserole bake 45-50 minutes until soft when squeezed warm oil in soup pot over medium heat add onion and peppers,saute 5 minutes add broth,water,carrots,tomato paste,basil and black pepper-cover,bring to a boil, and reduce heat,cover and simmer 10 minutes remove 1 c liquid,mash garlic into liquid stir into pot add escarole, simmer 7 minutes add broccoli,cover, turn off heat cook macaroni according to package directions-drain-stir into soup, add parmesan