![Roasted Garlic Sage Pesto Soup is a warm and rich dish. It combines roasted garlic, fresh herbs, and veggies. This soup is simple to make and packs a lot of flavor. You can enjoy it as a starter or a main dish. - 1 head of garlic - 1 tablespoon olive oil - 1 medium onion, chopped - 2 medium carrots, diced - 2 celery stalks, diced - 4 cups vegetable broth - 2 cups fresh spinach - 1 cup fresh basil - 1 cup fresh sage leaves - ½ cup grated Parmesan cheese - ½ cup walnuts, toasted - Salt and pepper to taste - 1 tablespoon lemon juice You can add more flavor with extra herbs like thyme or rosemary. A pinch of red pepper flakes gives a nice kick. If you want a creamier texture, try adding heavy cream or coconut milk. You can also use different nuts, like pine nuts or almonds, for the pesto. This recipe is all about balance and freshness. Feel free to mix in your favorite veggies, like zucchini or bell peppers. Each addition brings its own taste to the soup. Check out the Full Recipe to see how to make this delicious dish! To start, I preheat the oven to 400°F (200°C). I slice the top off a whole head of garlic. This exposes the cloves inside. Then, I drizzle it with olive oil and wrap it tightly in aluminum foil. I let it roast for 30-35 minutes. The garlic will turn soft and sweet as it cooks. Once done, I let it cool slightly before squeezing the cloves out of their skins. This roasted garlic adds rich flavor to the soup. Next, I heat 2 tablespoons of olive oil in a large pot over medium heat. I chop one medium onion and add it to the pot. Then, I dice two medium carrots and two celery stalks, tossing them in as well. I sauté these veggies for about 5-7 minutes. I wait until they soften and become fragrant. This step builds a great base for the soup. Now, I prepare the pesto. In my food processor, I combine the roasted garlic cloves, two cups of fresh spinach, one cup of fresh basil, and one cup of fresh sage leaves. I also add ½ cup of grated Parmesan cheese and ½ cup of toasted walnuts. I blend everything until smooth. If it feels too thick, I splash in some vegetable broth or water. This homemade pesto brings bold flavors to my soup. Once the vegetables are sautéed, I pour in four cups of vegetable broth. I bring it to a gentle simmer. Then, I stir in the pesto mixture. I let everything cook together for an extra 5-10 minutes. This allows the flavors to blend well. Finally, I add 1 tablespoon of lemon juice, salt, and pepper to taste. This step brightens the soup. If I want a creamier texture, I can blend it until smooth. I serve it hot, drizzled with olive oil or a sprinkle of Parmesan from the [Full Recipe]. To boost the taste of your roasted garlic sage pesto soup, use fresh herbs. Fresh basil and sage make a big impact. They add a bright, vibrant flavor. You can also add a squeeze of lemon juice. This will give your soup a nice zing. For a richer taste, try adding more Parmesan cheese. It melts beautifully and adds depth. Roasting garlic brings out its sweet, mellow flavor. Start by preheating your oven to 400°F (200°C). Slice the top off the garlic head. Drizzle olive oil over it and wrap it in foil. Roast for 30-35 minutes until soft. The cloves should be golden brown and caramelized. Let it cool slightly before squeezing the cloves out of their skins. Avoid burning your garlic while roasting. Keep an eye on it to prevent bitterness. Also, don’t skip the blending step for the pesto. A smooth texture helps the flavors mix well. Lastly, taste your soup before serving. Adjust the salt and pepper to your liking. This ensures a dish that is full of flavor. For the full recipe, check out the [Full Recipe]. {{image_2}} You can easily swap ingredients in this soup. If you want a different nut, try pine nuts or pecans. For cheese lovers, use feta or goat cheese instead of Parmesan. You can also replace spinach with kale for a heartier taste. If you prefer a creamier soup, add a splash of cream or coconut milk. To make this soup vegan, simply leave out the cheese. Use nutritional yeast instead for a cheesy flavor. Replace the butter with olive oil for sautéing. Check the vegetable broth to ensure it is vegan-friendly. This way, you can enjoy a delicious bowl without dairy. Feel free to play with spices and herbs! Add a pinch of red pepper flakes for heat. If you like it fresh, try adding thyme or oregano. For a twist, mix in a bit of lemon zest. These changes will add layers of flavor to your soup and keep it interesting. For the full recipe of Roasted Garlic Sage Pesto Soup, check out the complete details above. To keep your roasted garlic sage pesto soup fresh, let it cool first. Transfer it to an airtight container. It can last in the fridge for up to four days. Make sure to label the container with the date. This way, you can enjoy it later without worry. Reheating the soup is easy. Pour the soup into a pot over medium heat. Stir often to prevent sticking. Heat until it reaches your desired warmth. You can also use a microwave. Pour the soup into a microwave-safe bowl. Heat in short bursts, stirring in between. If you want to save some for later, freezing works well. Use freezer-safe containers or bags. Leave some space at the top for expansion. The soup keeps well in the freezer for up to three months. When you're ready to eat, thaw it overnight in the fridge. Then, reheat as mentioned above. Enjoy this delicious soup whenever you like! For the complete recipe, check the full recipe section. You can use pine nuts or pecans instead of walnuts. Both give a nice crunch. If you want a nut-free option, try sunflower seeds. They add a good texture and flavor too. You can also skip nuts altogether for a lighter pesto. Yes, but fresh herbs are best for flavor. If you use dried herbs, use less. Dried herbs are stronger, so about one-third of the amount should work. Try to add them early to let the flavor bloom in the soup. The soup is ready when all veggies are soft. You can check by piercing them with a fork. If they mash easily, it's done. The flavors should meld nicely after simmering for a few minutes. Taste to adjust salt and pepper. For the full recipe, see above. This blog post provided a complete guide on making roasted garlic soup with pesto. We covered the key ingredients, easy step-by-step instructions, helpful tips, tasty variations, and storage info. In closing, making this soup can be fun and rewarding. You can adjust flavors to match your taste. Follow these steps, and enjoy a warm bowl of comfort. Happy cooking!](https://greenmealmap.com/wp-content/uploads/2025/05/3cfc49ed-bc42-4ffb-b87a-d2d30e56db3e-768x768.webp)
Looking for a warm and delicious soup? Try my Roasted Garlic Sage Pesto Soup! This savory dish combines rich roasted garlic with fresh sage for an easy, hearty meal. You’ll learn how to make your own pesto, sauté veggies, and enhance the flavors. Plus, I’ll share tips for storage and variations to keep it exciting. Let’s dive into this simple, tasty recipe you’ll love!
Ingredients
Full Recipe Overview
Roasted Garlic Sage Pesto Soup is a warm and rich dish. It combines roasted garlic, fresh herbs, and veggies. This soup is simple to make and packs a lot of flavor. You can enjoy it as a starter or a main dish.
List of Ingredients
– 1 head of garlic
– 1 tablespoon olive oil
– 1 medium onion, chopped
– 2 medium carrots, diced
– 2 celery stalks, diced
– 4 cups vegetable broth
– 2 cups fresh spinach
– 1 cup fresh basil
– 1 cup fresh sage leaves
– ½ cup grated Parmesan cheese
– ½ cup walnuts, toasted
– Salt and pepper to taste
– 1 tablespoon lemon juice
Optional Add-ins
You can add more flavor with extra herbs like thyme or rosemary. A pinch of red pepper flakes gives a nice kick. If you want a creamier texture, try adding heavy cream or coconut milk. You can also use different nuts, like pine nuts or almonds, for the pesto.
This recipe is all about balance and freshness. Feel free to mix in your favorite veggies, like zucchini or bell peppers. Each addition brings its own taste to the soup. Check out the Full Recipe to see how to make this delicious dish!
Step-by-Step Instructions
Preparing the Roasted Garlic
To start, I preheat the oven to 400°F (200°C). I slice the top off a whole head of garlic. This exposes the cloves inside. Then, I drizzle it with olive oil and wrap it tightly in aluminum foil. I let it roast for 30-35 minutes. The garlic will turn soft and sweet as it cooks. Once done, I let it cool slightly before squeezing the cloves out of their skins. This roasted garlic adds rich flavor to the soup.
Sautéing the Vegetables
Next, I heat 2 tablespoons of olive oil in a large pot over medium heat. I chop one medium onion and add it to the pot. Then, I dice two medium carrots and two celery stalks, tossing them in as well. I sauté these veggies for about 5-7 minutes. I wait until they soften and become fragrant. This step builds a great base for the soup.
Making the Pesto from Scratch
Now, I prepare the pesto. In my food processor, I combine the roasted garlic cloves, two cups of fresh spinach, one cup of fresh basil, and one cup of fresh sage leaves. I also add ½ cup of grated Parmesan cheese and ½ cup of toasted walnuts. I blend everything until smooth. If it feels too thick, I splash in some vegetable broth or water. This homemade pesto brings bold flavors to my soup.
Combining Soup and Pesto
Once the vegetables are sautéed, I pour in four cups of vegetable broth. I bring it to a gentle simmer. Then, I stir in the pesto mixture. I let everything cook together for an extra 5-10 minutes. This allows the flavors to blend well. Finally, I add 1 tablespoon of lemon juice, salt, and pepper to taste. This step brightens the soup. If I want a creamier texture, I can blend it until smooth. I serve it hot, drizzled with olive oil or a sprinkle of Parmesan from the [Full Recipe].
Tips & Tricks
How to Enhance the Flavor
To boost the taste of your roasted garlic sage pesto soup, use fresh herbs. Fresh basil and sage make a big impact. They add a bright, vibrant flavor. You can also add a squeeze of lemon juice. This will give your soup a nice zing. For a richer taste, try adding more Parmesan cheese. It melts beautifully and adds depth.
Best Practices for Roasting Garlic
Roasting garlic brings out its sweet, mellow flavor. Start by preheating your oven to 400°F (200°C). Slice the top off the garlic head. Drizzle olive oil over it and wrap it in foil. Roast for 30-35 minutes until soft. The cloves should be golden brown and caramelized. Let it cool slightly before squeezing the cloves out of their skins.
Common Mistakes to Avoid
Avoid burning your garlic while roasting. Keep an eye on it to prevent bitterness. Also, don’t skip the blending step for the pesto. A smooth texture helps the flavors mix well. Lastly, taste your soup before serving. Adjust the salt and pepper to your liking. This ensures a dish that is full of flavor.
For the full recipe, check out the [Full Recipe].
Variations
Alternative Ingredients
You can easily swap ingredients in this soup. If you want a different nut, try pine nuts or pecans. For cheese lovers, use feta or goat cheese instead of Parmesan. You can also replace spinach with kale for a heartier taste. If you prefer a creamier soup, add a splash of cream or coconut milk.
Vegan Modifications
To make this soup vegan, simply leave out the cheese. Use nutritional yeast instead for a cheesy flavor. Replace the butter with olive oil for sautéing. Check the vegetable broth to ensure it is vegan-friendly. This way, you can enjoy a delicious bowl without dairy.
Spice and Herb Adjustments
Feel free to play with spices and herbs! Add a pinch of red pepper flakes for heat. If you like it fresh, try adding thyme or oregano. For a twist, mix in a bit of lemon zest. These changes will add layers of flavor to your soup and keep it interesting.
For the full recipe of Roasted Garlic Sage Pesto Soup, check out the complete details above.
Storage Info
How to Store Leftover Soup
To keep your roasted garlic sage pesto soup fresh, let it cool first. Transfer it to an airtight container. It can last in the fridge for up to four days. Make sure to label the container with the date. This way, you can enjoy it later without worry.
Reheating Instructions
Reheating the soup is easy. Pour the soup into a pot over medium heat. Stir often to prevent sticking. Heat until it reaches your desired warmth. You can also use a microwave. Pour the soup into a microwave-safe bowl. Heat in short bursts, stirring in between.
Freezing Options
If you want to save some for later, freezing works well. Use freezer-safe containers or bags. Leave some space at the top for expansion. The soup keeps well in the freezer for up to three months. When you’re ready to eat, thaw it overnight in the fridge. Then, reheat as mentioned above. Enjoy this delicious soup whenever you like! For the complete recipe, check the full recipe section.
FAQs
What can I substitute for walnuts in the pesto?
You can use pine nuts or pecans instead of walnuts. Both give a nice crunch. If you want a nut-free option, try sunflower seeds. They add a good texture and flavor too. You can also skip nuts altogether for a lighter pesto.
Can I use dried herbs instead of fresh?
Yes, but fresh herbs are best for flavor. If you use dried herbs, use less. Dried herbs are stronger, so about one-third of the amount should work. Try to add them early to let the flavor bloom in the soup.
How do I know when the soup is fully cooked?
The soup is ready when all veggies are soft. You can check by piercing them with a fork. If they mash easily, it’s done. The flavors should meld nicely after simmering for a few minutes. Taste to adjust salt and pepper. For the full recipe, see above.
This blog post provided a complete guide on making roasted garlic soup with pesto. We covered the key ingredients, easy step-by-step instructions, helpful tips, tasty variations, and storage info.
In closing, making this soup can be fun and rewarding. You can adjust flavors to match your taste. Follow these steps, and enjoy a warm bowl of comfort. Happy cooking!
![Roasted Garlic Sage Pesto Soup is a warm and rich dish. It combines roasted garlic, fresh herbs, and veggies. This soup is simple to make and packs a lot of flavor. You can enjoy it as a starter or a main dish. - 1 head of garlic - 1 tablespoon olive oil - 1 medium onion, chopped - 2 medium carrots, diced - 2 celery stalks, diced - 4 cups vegetable broth - 2 cups fresh spinach - 1 cup fresh basil - 1 cup fresh sage leaves - ½ cup grated Parmesan cheese - ½ cup walnuts, toasted - Salt and pepper to taste - 1 tablespoon lemon juice You can add more flavor with extra herbs like thyme or rosemary. A pinch of red pepper flakes gives a nice kick. If you want a creamier texture, try adding heavy cream or coconut milk. You can also use different nuts, like pine nuts or almonds, for the pesto. This recipe is all about balance and freshness. Feel free to mix in your favorite veggies, like zucchini or bell peppers. Each addition brings its own taste to the soup. Check out the Full Recipe to see how to make this delicious dish! To start, I preheat the oven to 400°F (200°C). I slice the top off a whole head of garlic. This exposes the cloves inside. Then, I drizzle it with olive oil and wrap it tightly in aluminum foil. I let it roast for 30-35 minutes. The garlic will turn soft and sweet as it cooks. Once done, I let it cool slightly before squeezing the cloves out of their skins. This roasted garlic adds rich flavor to the soup. Next, I heat 2 tablespoons of olive oil in a large pot over medium heat. I chop one medium onion and add it to the pot. Then, I dice two medium carrots and two celery stalks, tossing them in as well. I sauté these veggies for about 5-7 minutes. I wait until they soften and become fragrant. This step builds a great base for the soup. Now, I prepare the pesto. In my food processor, I combine the roasted garlic cloves, two cups of fresh spinach, one cup of fresh basil, and one cup of fresh sage leaves. I also add ½ cup of grated Parmesan cheese and ½ cup of toasted walnuts. I blend everything until smooth. If it feels too thick, I splash in some vegetable broth or water. This homemade pesto brings bold flavors to my soup. Once the vegetables are sautéed, I pour in four cups of vegetable broth. I bring it to a gentle simmer. Then, I stir in the pesto mixture. I let everything cook together for an extra 5-10 minutes. This allows the flavors to blend well. Finally, I add 1 tablespoon of lemon juice, salt, and pepper to taste. This step brightens the soup. If I want a creamier texture, I can blend it until smooth. I serve it hot, drizzled with olive oil or a sprinkle of Parmesan from the [Full Recipe]. To boost the taste of your roasted garlic sage pesto soup, use fresh herbs. Fresh basil and sage make a big impact. They add a bright, vibrant flavor. You can also add a squeeze of lemon juice. This will give your soup a nice zing. For a richer taste, try adding more Parmesan cheese. It melts beautifully and adds depth. Roasting garlic brings out its sweet, mellow flavor. Start by preheating your oven to 400°F (200°C). Slice the top off the garlic head. Drizzle olive oil over it and wrap it in foil. Roast for 30-35 minutes until soft. The cloves should be golden brown and caramelized. Let it cool slightly before squeezing the cloves out of their skins. Avoid burning your garlic while roasting. Keep an eye on it to prevent bitterness. Also, don’t skip the blending step for the pesto. A smooth texture helps the flavors mix well. Lastly, taste your soup before serving. Adjust the salt and pepper to your liking. This ensures a dish that is full of flavor. For the full recipe, check out the [Full Recipe]. {{image_2}} You can easily swap ingredients in this soup. If you want a different nut, try pine nuts or pecans. For cheese lovers, use feta or goat cheese instead of Parmesan. You can also replace spinach with kale for a heartier taste. If you prefer a creamier soup, add a splash of cream or coconut milk. To make this soup vegan, simply leave out the cheese. Use nutritional yeast instead for a cheesy flavor. Replace the butter with olive oil for sautéing. Check the vegetable broth to ensure it is vegan-friendly. This way, you can enjoy a delicious bowl without dairy. Feel free to play with spices and herbs! Add a pinch of red pepper flakes for heat. If you like it fresh, try adding thyme or oregano. For a twist, mix in a bit of lemon zest. These changes will add layers of flavor to your soup and keep it interesting. For the full recipe of Roasted Garlic Sage Pesto Soup, check out the complete details above. To keep your roasted garlic sage pesto soup fresh, let it cool first. Transfer it to an airtight container. It can last in the fridge for up to four days. Make sure to label the container with the date. This way, you can enjoy it later without worry. Reheating the soup is easy. Pour the soup into a pot over medium heat. Stir often to prevent sticking. Heat until it reaches your desired warmth. You can also use a microwave. Pour the soup into a microwave-safe bowl. Heat in short bursts, stirring in between. If you want to save some for later, freezing works well. Use freezer-safe containers or bags. Leave some space at the top for expansion. The soup keeps well in the freezer for up to three months. When you're ready to eat, thaw it overnight in the fridge. Then, reheat as mentioned above. Enjoy this delicious soup whenever you like! For the complete recipe, check the full recipe section. You can use pine nuts or pecans instead of walnuts. Both give a nice crunch. If you want a nut-free option, try sunflower seeds. They add a good texture and flavor too. You can also skip nuts altogether for a lighter pesto. Yes, but fresh herbs are best for flavor. If you use dried herbs, use less. Dried herbs are stronger, so about one-third of the amount should work. Try to add them early to let the flavor bloom in the soup. The soup is ready when all veggies are soft. You can check by piercing them with a fork. If they mash easily, it's done. The flavors should meld nicely after simmering for a few minutes. Taste to adjust salt and pepper. For the full recipe, see above. This blog post provided a complete guide on making roasted garlic soup with pesto. We covered the key ingredients, easy step-by-step instructions, helpful tips, tasty variations, and storage info. In closing, making this soup can be fun and rewarding. You can adjust flavors to match your taste. Follow these steps, and enjoy a warm bowl of comfort. Happy cooking!](https://greenmealmap.com/wp-content/uploads/2025/05/3cfc49ed-bc42-4ffb-b87a-d2d30e56db3e-250x250.webp)
