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Cozy Roasted Garlic Fall Soup with Crispy Sage

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A rich, creamy roasted garlic soup with crispy sage that comes together in just 30 minutes. Perfect for chilly fall evenings, this comforting soup is naturally vegetarian and gluten-free.

Ingredients

Scale
  • 1 large head of garlic
  • 2 tablespoons olive oil, plus extra for drizzling on the garlic
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cups low-sodium vegetable broth
  • 1 medium russet potato, peeled and diced into 1-inch cubes (about 1 cup)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, freshly ground
  • 1/4 teaspoon dried thyme
  • 1 bay leaf (optional)
  • 12–15 fresh sage leaves
  • 2 tablespoons butter
  • Flaky sea salt, for finishing

Instructions

  1. Preheat your oven to 400°F (200°C). Slice off the top quarter-inch of the whole head of garlic to expose the tops of the cloves. Place on a piece of aluminum foil, drizzle with about 1 teaspoon of olive oil, and sprinkle with a tiny pinch of salt. Wrap the foil tightly around the garlic and place on a baking sheet. Roast for 30-35 minutes, until the cloves are soft and golden. Let cool, then squeeze the softened cloves out of their skins and set aside.
  2. While the garlic roasts, heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and cook for 5-6 minutes, stirring occasionally, until soft and translucent.
  3. Add the diced potato, roasted garlic cloves, vegetable broth, salt, pepper, dried thyme, and bay leaf to the pot. Stir together and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, until the potato is fork-tender.
  4. Remove the bay leaf and discard. Using an immersion blender, blend the soup directly in the pot until completely smooth and silky. Alternatively, let the soup cool for 5 minutes, then blend in batches in a regular blender, filling only halfway and venting the lid.
  5. While the soup simmers, melt 2 tablespoons of butter in a small skillet over medium heat. Add the sage leaves in a single layer and cook for 30-45 seconds per side, until bright green and crisp. Transfer to a paper towel-lined plate and sprinkle with flaky sea salt while still warm.
  6. Taste the soup and adjust seasoning. Ladle into bowls, top with crispy sage leaves, and serve immediately.

Notes

Don’t skip roasting the garlic—it transforms the flavor. Watch the sage carefully as it burns quickly. The soup tastes even better the next day. For a dairy-free version, swap butter for olive oil when frying sage. Store soup without sage topping in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

Nutrition

Keywords: roasted garlic soup, fall soup, crispy sage, vegetarian soup, gluten-free soup, easy soup recipe, 30-minute meal

Find it online: https://sweetstirring.com/cozy-roasted-garlic-fall-soup-with-crispy-sage-easy-30-min-recipe/