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To make this comforting soup, gather these fresh ingredients: - 1 head of garlic - 1 tablespoon olive oil - 1 large onion, chopped - 3 cups vegetable broth - 2 cups fresh spinach - 1 cup fresh basil - 1 cup fresh sage leaves - 1/4 cup walnuts, toasted - 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option) - Salt and pepper to taste - Croutons (for garnish) - Extra olive oil (for drizzle) Using high-quality ingredients makes a big difference in flavor. Look for fresh herbs and organic garlic when possible. If you cannot find fresh sage, dry sage works too, but use less, as it is stronger. For the walnuts, you can use pine nuts or almonds. If you prefer a vegan version, swap the Parmesan with nutritional yeast. This adds a cheesy flavor without dairy. Also, feel free to use any vegetable broth you like. Homemade broth adds richness, but store-bought works great. This soup shines in cooler months when sage and garlic are at their best. Fresh spinach can be found year-round, but using seasonal greens like kale or Swiss chard is a great choice in spring or fall. Local farmers' markets often have the freshest options. In winter, you can enjoy this soup with hearty greens. In summer, consider adding zucchini or summer squash for a lighter twist. Enjoy crafting this bowl of warmth any time of year by mixing and matching seasonal ingredients! For the complete recipe, check the Full Recipe. To make Roasted Garlic Sage Pesto Soup, you need a few simple steps. Start by preheating your oven to 400°F (200°C). Cut the top off the head of garlic. Drizzle the exposed cloves with olive oil. Wrap it in aluminum foil. Roast for 30-35 minutes until soft and sweet. While the garlic roasts, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion. Cook until it turns clear and golden, about 5-7 minutes. When the garlic is ready, squeeze the cloves into the pot. Mix them with the onions. Pour in the vegetable broth. Bring this to a simmer for about 10 minutes. Next, add fresh spinach, basil, and sage leaves to the pot. Cook for 5 more minutes until the greens are soft. Now, it’s time to blend! In a food processor or blender, combine the soup with toasted walnuts and Parmesan cheese. Blend until smooth. If it’s too thick, add a bit more broth. Taste and add salt and pepper as needed. Finally, return the soup to the pot. Heat it gently before serving. Ladle the soup into bowls and top with croutons, a drizzle of olive oil, and extra sage if you like. Roasting garlic is easy, but there are a few tips. Always trim just the top of the garlic head. This exposes the cloves while keeping them whole. Use good-quality olive oil for a richer taste. Wrap the garlic tightly in foil to trap steam. This helps cook the cloves evenly. If you want a deeper flavor, roast the garlic longer until it turns a nice golden brown. For the best soup texture, let the soup cool a bit before blending. This makes it safer and easier. Use a high-speed blender for a creamy texture. If you want some chunks, blend just half of the soup. This gives you the best of both worlds. If the soup is too thick, add broth gradually until it’s just right. Always taste it again after blending to adjust the seasoning. To make your Roasted Garlic Sage Pesto Soup even better, try adding more herbs. Fresh thyme pairs well with sage. You can also use parsley for a fresh taste. These herbs bring new notes to your soup. For a kick, add a pinch of red pepper flakes. This will give your dish warmth without overpowering the garlic and sage. When serving this soup, think about what goes well with it. A slice of crusty bread or a warm baguette complements the soup's rich flavor. You can also serve a simple salad on the side. A light salad with lemon dressing balances the soup's creaminess. If you want extra protein, grilled chicken or shrimp makes a great addition. Avoid using old garlic. Fresh garlic gives the best flavor. Also, don’t skip roasting the garlic. This step brings out its sweetness. Be careful not to over-blend the soup. You want a creamy texture, but some chunks add character. Lastly, taste as you go. Adjust the salt and pepper before serving to make sure it shines. For the full recipe, check out the details above. {{image_2}} You can easily make this soup vegan or dairy-free. Simply swap the Parmesan cheese for nutritional yeast. This gives you a nice cheesy flavor without dairy. You can also use coconut milk for a creamy texture. This adds a hint of sweetness that pairs well with the roasted garlic. Want to make your soup more filling? You can add protein. Chickpeas or white beans work great in this recipe. Just rinse and drain them before adding them to the soup. If you prefer meat, cooked chicken or turkey bits can also add flavor and substance. To take your soup to the next level, think about spices. A pinch of red pepper flakes can add a nice kick. You might also try adding a squeeze of lemon juice for brightness. Fresh herbs like thyme or rosemary can deepen the flavor. Finally, consider topping your soup with some crunchy croutons or toasted nuts for added texture. For the full recipe, don’t forget to check the main section! After enjoying your soup, let it cool first. Transfer it to an airtight container. Store it in the fridge for up to three days. This keeps the flavors fresh and vibrant. If you notice any changes in smell or color, it's best to toss it out. When you reheat the soup, do it gently. Use a pot on low heat. Stir often to avoid burning. If the soup seems thick, add a bit of broth or water. This will help restore its creamy texture. Taste it before serving. You might want to add a pinch of salt or pepper to enhance the flavor. For longer storage, freeze the soup. Pour it into freezer-safe containers. Leave some space at the top for expansion. Seal tightly and label with the date. It can last up to three months in the freezer. To enjoy, thaw it in the fridge overnight. Reheat as described above for the best taste. For the full recipe, check out the complete guide. You can use nutritional yeast if you want a vegan option. It gives a cheesy flavor without dairy. You can also try other hard cheeses like Pecorino Romano for a different taste. Grated cheddar can work too, but it changes the flavor a bit. Always taste as you go to adjust for saltiness. Yes, making this soup ahead is a great idea. It tastes even better the next day. Just let it cool and store it in the fridge. You can keep it for about three days. When you’re ready to eat, heat it gently on the stove. Add a splash of broth to help with consistency if needed. To thicken the soup, blend it longer. This makes it smoother and creamier. You can also add more roasted garlic for a richer flavor. If you want, add a bit of cornstarch mixed with cold water. Stir it into the soup as it simmers. Another option is to add more spinach or a potato for a heartier texture. This blog post detailed how to make Roasted Garlic Sage Pesto Soup. We discussed ingredients, cooking steps, and tips for a great flavor. You learned about variations for different diets and how to store leftovers properly. Remember, high-quality ingredients matter for the best taste. Avoid common cooking mistakes for a smoother texture. Enjoy experimenting with flavors and making this soup your own. With this knowledge, you can create a delicious and satisfying dish that impresses everyone. Get cooking!

Roasted Garlic Sage Pesto Soup

Warm up your chilly evenings with my savory Roasted Garlic Sage Pesto Soup, the ultimate comfort bowl that'll delight your taste buds! With rich roasted garlic and fragrant sage, this easy recipe fills your kitchen with irresistible aromas. Perfect for cozy nights, it’s a delicious dish you can adapt for vegan diets. Dive into the full recipe for step-by-step instructions and tips to master this hearty meal today!
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Ingredients
  

1 head of garlic

1 tablespoon olive oil

1 large onion, chopped

3 cups vegetable broth

2 cups fresh spinach

1 cup fresh basil

1 cup fresh sage leaves

1/4 cup walnuts, toasted

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)

Salt and pepper to taste

Croutons (for garnish)

Extra olive oil (for drizzle)

Instructions
 

Preheat your oven to 400°F (200°C). Cut the top off the head of garlic to expose the cloves and drizzle with olive oil. Wrap it in aluminum foil and roast it in the oven for about 30-35 minutes until tender and caramelized.

    While the garlic is roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent and slightly golden, about 5-7 minutes.

      Once the garlic is done roasting, squeeze the cloves out of their skins directly into the pot with the onions. Stir to combine.

        Pour in the vegetable broth and bring the mixture to a gentle simmer for about 10 minutes.

          Add the fresh spinach, basil, and sage leaves to the pot and cook for an additional 5 minutes until the greens are wilted.

            In a food processor or blender, combine the sautéed mixture with toasted walnuts and Parmesan cheese. Blend until smooth (you may need to add additional broth to reach your desired consistency). Season with salt and pepper to taste.

              Return the soup to the pot and gently heat through before serving.

                Ladle the soup into bowls and garnish with croutons, a drizzle of olive oil, and extra sage leaves if desired.

                  Prep Time: 15 mins | Total Time: 60 mins | Servings: 4