Cooking Directions

• Heat the oven to 425°F. Cut the top 1/3 off the garlic bulb. Place the bulb onto a piece of aluminum foil. Drizzle with 1 tablespoon olive oil and wrap. Arrange the potatoes, fennel, carrots and onion in a large roasting pan. Pour 2 tablespoons oil over the vegetables and toss to coat.
• Roast the vegetables and wrapped garlic for 25 minutes or until the vegetables are lightly browned and the garlic is soft.
• Place 1 cup broth and the vegetables into a blender. Cover and blend until the mixture is puréed.  Pour the mixture into a 3-quart saucepan.
• Stir the remaining broth in the saucepan and heat over medium-high heat to a boil.  Reduce the heat to low. Cook for 5 minutes, stirring occasionally.
• Peel the garlic.  Mash the garlic in a small bowl with a fork.  Stir in the basil and remaining oil.
• Divide the soup among 8 serving bowls.  Top each with about 1 tablespoon garlic herb mixture.

Ingredients

• 1 small bulb garlic
• 7 tablespoons olive oil
• 2 large potato, cut into cubes (about 3 cups)
• 1 small  fennel bulb, cut into cubes (about 2 cups)
• 2 medium carrot, chopped (about 1 cup)
• 1 large onion, chopped (about 1 cup)
• 6 cups Swanson® Vegetable Broth
• 0.25 cup finely chopped fresh basil leavesand/or parsley leaves