Roasted Garlic, Potato & Vegetable Soup

Total Time
Prep 20 mins
Cook 25 mins

I checked through Recipezaar and couldn't find any like this one that I threw together for lunch today. The secret is the roasted garlic (there are many recipes for roasting garlic here on Recipezaar I used Mean Chefs') - I just did 15 heads and froze them and they are wonderful. The potatoes I used are wee little runts from the garden only about 1/2" across but any potato will do peeled & diced.

Ingredients Nutrition


  1. Put the stock on to heat and put in the, prepared potatoes, bring to a boil.
  2. 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.
  3. You may puree the soup or not - your choice.
  4. I like to add some garlic croutons but it isn't necessary.
  5. Serve.


Most Helpful

The soup was very tasty, but really need a little extra something (maybe the garlic croutons?). I crashed some soy chips that I had in the pantry and it became absolutely delicious. I didn't puree it.

liliya_99 October 17, 2005

The flavour is great! I'm going to make it again without puréeing it. I think it's just a matter of preference on the texture.

Chef Biker October 09, 2005

Wonderful soup! I really needed something to use up some roasted garlic and this was perfect. It's quite a thick soup but I love that, perfect for dipping chunks of bread into. The only thing I was confused about was whether the soup was meant to be puréed or not. It doesn't say that in the directions, but the picture makes it look like a smooth soup. I decided to use a hand blender on it.

Sackville October 28, 2004

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