1 small bulb garlic7 tablespoons olive oil2 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 Broth0.25 cup finely chopped fresh basil leavesand/or parsley leaves
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.