# What You’ll Need:
→ Vegetables
01 - 3 whole heads garlic
02 - 1 large yellow onion, chopped
03 - 2 medium Yukon Gold potatoes, peeled and diced
04 - 2 stalks celery, chopped
05 - 1 medium carrot, chopped
→ Herbs & Seasonings
06 - 2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
07 - 2 tablespoons fresh parsley, chopped
08 - 1 bay leaf
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon freshly ground black pepper
11 - 1 teaspoon salt, or to taste
→ Liquids
12 - 6 cups vegetable broth
13 - 2 tablespoons olive oil
14 - 2 tablespoons unsalted butter, optional
→ Garnish
15 - 2 tablespoons fresh chives or parsley, finely chopped
16 - Crusty bread for serving, optional
# Directions:
01 - Preheat oven to 400°F. Slice the tops off the garlic heads, drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 35 to 40 minutes until soft and golden.
02 - In a large pot, heat remaining olive oil and butter over medium heat. Add onion, celery, and carrot; sauté for 5 to 7 minutes until softened.
03 - Squeeze roasted garlic cloves from their skins and add to the pot along with potatoes, thyme, parsley, bay leaf, oregano, salt, and pepper. Stir well to combine.
04 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
05 - Remove bay leaf. Purée the soup using an immersion blender until smooth and creamy, or transfer in batches to a countertop blender. Taste and adjust seasoning as needed.
06 - Ladle into bowls, garnish with fresh chives or parsley, and serve hot with crusty bread.
