Monday, November 28, 2011

roasted garlic potato bisque ~ scape pesto


i should rename this post "the worlds cheapest soup"

one of the easiest & tastiest soups i have ever made

i could eat this every day and would be a very very happy girl

smelling like garlic may not win me many friends, but at the very least i would have a belly full of warm delicious soup


truth: i have never roasted a head of garlic

until this past wednesday that is

shameful i know

what took me so long? for some reason i had it in my head that roasting garlic was hard, time consuming- you know all those little excuses you come up with

well, truth be told roasting garlic couldn't be easier


first things first
find that perfect garlic clove and cut it half or slice the top off

i decided to try it both ways - my personal preference is to slice the top off


drizzle with olive oil

wrap in tinfoil

roast in the oven for 40 minutes


there are only a handful of ingredients called for in this recipe

russet potatoes being one of them


in addition to garlic and potatoes - coriander is added for some extra flair

homemade scape pesto is added for color adding another complex layer of flavor

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once the garlic has been roasted simply squeeze from the bottom
- the garlic cloves should slide right out


a beautiful, simple soup

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perfect to batch cook and stash in the freezer for later

this just so happened to make the last minute, day before thanksgiving day final menu cut-
better late than never


Roasted Garlic Potato Bisque ~ Scape Pesto
serves 4

you will need:
  • 2 heads of garlic
  • 3 large potatoes
  • 1 tsp coriander
  • salt
  • 4 cups of vegetable broth or water (i used a combination)
  • olive oil
  • scape pesto
  • preheat oven to 375*
  • slice the tops off of each head of garlic, drizzle with olive oil and wrap in tinfoil
  • roast for 40 minutes
  • meanwhile, peel and cube potatoes
  • in a medium stock pot, saute with a turn of olive oil and coriander, until coriander is fragrant
  • add water/vegetable broth and simmer on low for 30 minutes
  • add roasted garlic, season with salt
  • with an immersion blender or in a blender (in small batches, make sure to vent top of blender) puree until smooth
  • serve with a teaspoon of scape pesto and a drizzle of olive oil




  1. This soup sounds so good! Roasted garlic is one of my favorite things ever (well... garlic in general is). Can't wait to try it out!

  2. @ Lauren- this soup is incredible! almost hard to believe the amazing flavors with so few ingredients!

  3. Making this today; it looks absolutely delicious!


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