![To make the Roasted Garlic Sage Pesto Soup, you need a few key ingredients. Each one adds unique flavor and texture. Here’s what you will need: - Garlic - Olive Oil - Vegetables: onion, carrots, celery - Broth and Potatoes: vegetable broth, large potato - Herbs and Seasoning: fresh basil, fresh sage, Parmesan cheese (or nutritional yeast), salt, and pepper - Optional Ingredients: pine nuts, juice of 1 lemon Each ingredient plays a vital role in creating a rich and warming soup. The roasted garlic gives a sweet and savory taste, while the sage adds a fresh note. Fresh veggies provide crunch and depth, and the broth creates a comforting base. Don’t forget the optional pine nuts for a nutty crunch. For the full recipe, check the details on how to prepare this delightful dish! To start, preheat your oven to 400°F (200°C). This heat is perfect for roasting garlic. Take a bulb of garlic and slice the top off. This exposes the cloves. Drizzle it with 1 tablespoon of olive oil, making sure it soaks in. Wrap the garlic in foil tightly, then place it on a baking sheet. Roast it for about 30 to 35 minutes. You want it to be soft and caramelized. Once done, let it cool before using. Now, let’s sauté the veggies. In a large pot, heat 1 tablespoon of olive oil over medium heat. When the oil is hot, add your diced onion, carrots, and celery. Stir these together and cook for about 5 to 7 minutes. You want the vegetables to soften, and the onion should turn translucent. This step builds the flavor base for your soup. Next, it’s time to add the broth and potatoes. Pour in 4 cups of vegetable broth, then add your diced potato. Bring this mixture to a boil, then lower the heat. Let it simmer for 15 to 20 minutes. The potatoes should be tender when done. If the soup seems too thick, you can always add a bit more broth to get the right consistency. While the soup cooks, let’s make the pesto. In a food processor, combine the roasted garlic (squeezed from its skin), fresh basil, and sage leaves. Add 1/4 cup of grated Parmesan cheese or nutritional yeast for a vegan option. If you like, include 1/4 cup of pine nuts too. Pulse until everything is finely chopped. As it runs, drizzle in 2 tablespoons of olive oil. This will help create a smooth texture. Don’t forget to season with salt and pepper to your taste. Once your potatoes are tender, it's time to blend. You can use an immersion blender directly in the pot or transfer the soup to a regular blender. Blend it until smooth. Stir in the fresh pesto and the juice of 1 lemon for brightness. Taste your soup again and adjust the seasoning if needed. For serving, ladle the soup into bowls. Drizzle some olive oil on top and sprinkle extra cheese or pine nuts for a nice touch. Enjoy! - Adjusting seasoning for taste: Taste the soup as you cook. Add salt and pepper little by little. This way, you find the right balance. A squeeze of lemon juice adds brightness too. - Enhancing creaminess options: For a creamier texture, add coconut milk or heavy cream. Blend these in after adding the pesto. You can also use cashew cream for a vegan touch. - Recommended utensil usage: Use a heavy pot for even cooking. An immersion blender makes blending simple. If you use a regular blender, let the soup cool first to avoid splashes. - Time-saving methods: Prep your veggies ahead of time. Chop them the night before to save time. You can also roast the garlic in bulk. Just store it in the fridge for later use. By following these tips, you can make your Roasted Garlic Sage Pesto Soup even more delicious. For the complete recipe, check out the Full Recipe section. {{image_2}} To make Roasted Garlic Sage Pesto Soup vegan, you can easily swap out the cheese and nuts. Instead of Parmesan cheese, use nutritional yeast. It gives a great cheesy flavor without dairy. If you want to skip the pine nuts, sunflower seeds work well too. These changes keep the soup creamy and tasty. Feel free to play with the vegetables and herbs in this soup. Instead of using carrots, you can try sweet potatoes for a sweeter taste. Zucchini or bell peppers can add color and flavor too. For herbs, try thyme or oregano if you want a different twist. These swaps help you make this soup your own. If you like heat, add some red pepper flakes or diced jalapeños when cooking. This will give your soup a nice kick. For a heartier version, stir in cooked chicken, sausage, or beans. This adds protein and makes the soup more filling. You can enjoy this soup in many ways by making these simple changes. For the full recipe, check out the detailed steps above. To keep your Roasted Garlic Sage Pesto Soup fresh, store it properly. After it cools, pour the soup into a clean container. Use an airtight lid to seal it well. Place it in the fridge if you plan to eat it within a week. For longer storage, freeze the soup in individual portions. Use freezer-safe bags or containers. Make sure to leave space at the top since soup expands when frozen. When you're ready to enjoy your soup, gently reheat it. Use a pot on low heat for the best results. Stir often to keep the soup smooth. If it thickens too much, add a splash of broth or water. You can also use a microwave, but cover the bowl to keep moisture in. Heat in short bursts to avoid overheating. This way, you maintain the soup’s lovely texture and flavor. You can easily make this soup gluten-free. Here are some quick swaps: - Use gluten-free vegetable broth. - Ensure all ingredients, like cheese, are gluten-free. - You can also use cornstarch or gluten-free flour to thicken the soup if needed. Yes, you can use dried herbs, but the flavor will change. Dried herbs are more concentrated. Use about one-third of the amount. For example, if the recipe calls for 1 cup of fresh basil, use about 1/3 cup of dried basil. Adjust to taste. This soup stays fresh in the fridge for about 3 to 5 days. Store it in an airtight container. To keep it fresh, let it cool before sealing. If it thickens, add a little water when reheating. Roasted garlic has many health perks. It boosts your immune system and may lower blood pressure. Fresh sage can improve brain health and digestion. The veggies add fiber, vitamins, and minerals, making this soup nutritious. Yes, you can make this soup ahead of time. Prepare it and let it cool. Store it in the fridge for up to 5 days. You can also freeze it for up to 3 months. To freeze, let it cool completely, then store in freezer-safe containers. When ready to eat, thaw it in the fridge and reheat on the stove. Check the [Full Recipe] for detailed steps! This blog post guides you through making a delicious Roasted Garlic Sage Pesto Soup. You learned about key ingredients like garlic, olive oil, and fresh herbs. I shared step-by-step instructions for roasting garlic, sautéing veggies, and blending the soup. Tips for perfecting flavors and variations for vegan options helped enhance your cooking. Remember, storage methods and reheating tips will keep your soup fresh. Enjoy experimenting with this recipe and share your own twists! Cooking can be fun and rewarding. Now, grab your ingredients and let’s get started!](https://chellesrecipes.com/wp-content/uploads/2025/05/29423dd6-1247-4102-bcc5-73b91be85222-250x250.webp)
Roasted Garlic Sage Pesto Soup
Warm up your kitchen with the delightful flavors of Roasted Garlic Sage Pesto Soup! This comforting recipe combines sweet roasted garlic and fresh sage for a savory experience that's simple to make. Packed with nourishing vegetables and creamy goodness, it's perfect for any season. Ready to try it?Your new favorite soup awaits!