Recipe details
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Roasted Garlic Soup
1h 30min
4 servings
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This rich and creamy roasted garlic soup is a comforting and flavorful dish that showcases the mellow sweetness of roasted garlic. Whole heads of garlic are roasted until tender and caramelized, then blended with potatoes, onions, and broth to create a velvety smooth soup. This warming soup is perfect for a cozy meal on a chilly day.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
4 g
4 g
Allergen Content
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Milk
Ingredients
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Steps
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Roast the garlic
Preheat the oven to 400°F (200°C). Cut the tops off 3 heads of garlic, exposing the cloves. Place the garlic heads on a sheet of aluminum foil, drizzle with 1 tablespoon of olive oil, and wrap tightly. Roast the garlic in the preheated oven for 40-45 minutes, or until the cloves are soft and caramelized.
Prepare the vegetables
While the garlic is roasting, dice 1 large onion and peel and chop 2 large russet potatoes into 1-inch cubes.
Sauté the onion
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until softened and translucent, about 5-7 minutes.
Add potatoes and broth
Add the chopped potatoes and 4 cups of vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender.
Squeeze roasted garlic
When the roasted garlic is cool enough to handle, squeeze the cloves out of their skins and into the pot with the potatoes and broth.
Blend the soup
Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can blend the soup in batches in a regular blender.
Add cream and seasonings
Stir in 1/2 cup of heavy cream, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Heat the soup over low heat until warmed through.
Prepare the thyme
Remove the leaves from 2 tablespoons of fresh thyme.
Serve
Ladle the roasted garlic soup into bowls and garnish with the fresh thyme leaves. Serve hot, with crusty bread or croutons, if desired.
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