Roasted Winter Roots Soup with Garlic Cream

1 hourServes 4-6
Roasted Winter Roots Soup with Garlic Cream


  • 3 Yukon gold potatoes (about 1 lb), scrubbed and cut into 1 ½-inch chunks
  • 2 whole carrots, scrubbed and cut into 1 ½-inch chunks
  • 2 parsnips, scrubbed and cut into 1 ½-inch chunks
  • 1 small rutabaga, peeled and cut into 1 ½-inch chunks
  • 1 fennel bulb, trimmed and cut into quarters, fennel fronds reserved, for serving
  • 8 medium shallots, peeled and halved lengthwise
  • ¾ c peeled garlic cloves (from our prepped vegetable section)
  • 4 large sprigs fresh thyme, plus 2 tsp, chopped, for serving
  • 4 large sprigs fresh rosemary
  • ¼ c extra virgin olive oil
  • 2 tsp kosher salt, plus more to taste
  • 1 tsp freshly ground pepper, plus more to taste
  • 1 (31 oz) jar Zoup Really Good Chicken Bone Broth
  • Zest and juice of 1 lemon, divided
  • 1 c crème fraiche or sour cream, divided


Preheat oven to 400°F. Place first 9 ingredients on rimmed sheet pan. Drizzle with olive oil, season with salt and pepper and toss to coat. Spread in a single layer and roast until garlic cloves are soft and golden and vegetables are tender with browned spots, about 45 minutes.

When vegetables are done, discard herb sprigs. Transfer about 1/2 c of the roasted garlic cloves to a small bowl and set aside for the garlic cream topping. Scrape remaining garlic and roasted vegetables into a large saucepan and add bone broth.

Puree the soup directly in the pan with an immersion blender. (Alternatively, puree soup in batches in a stand blender and return to pan.) Bring to a simmer over low heat.

Meanwhile, prepare garlic cream by mashing roasted garlic gloves with fork until smooth. Stir in lemon zest, ½ c crème fraiche and season with salt; set aside.

To finish soup, stir in remaining ½ c crème fraiche, lemon juice and reserved 2 tsp chopped thyme. Season with salt and pepper to taste. Serve with a dollop of garlic cream and reserved fennel fronds.

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