Description
This creamy roasted garlic soup is a comforting and flavorful dish featuring caramelized garlic cloves, sautéed vegetables, and a smooth, velvety texture. Perfect for chilly days, it combines the sweetness of roasted garlic with the richness of heavy cream, making it an ideal warming starter or light meal.
Ingredients
Main Ingredients
- 2 heads garlic
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 medium potato, peeled and diced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1/4 teaspoon dried thyme
- Salt and black pepper to taste
Garnish
- Chopped fresh parsley (optional)
Instructions
- Roast the garlic: Preheat your oven to 400°F (200°C). Slice the tops off the garlic heads to expose the cloves, drizzle each head with olive oil, wrap them tightly in foil, and roast for 35–40 minutes until the cloves are soft and golden brown. This process mellows and sweetens the garlic flavor.
- Sauté vegetables: While the garlic roasts, melt the butter in a large pot over medium heat. Add the chopped onion and celery, sautéing for 5–7 minutes until they become soft and translucent, which builds the soup’s foundational flavor.
- Add potato: Stir in the diced potato and cook for an additional 3 minutes, allowing the potato to start softening and absorb some of the flavors.
- Add roasted garlic and broth: After the garlic has cooled slightly, squeeze the softened garlic cloves out of their skins directly into the pot and discard the skins. Pour in the vegetable broth and add the dried thyme, stirring to combine.
- Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 15–20 minutes, or until the vegetables are fork-tender, allowing the flavors to meld.
- Blend the soup: Remove the pot from heat. Use an immersion blender directly in the pot or transfer the soup in batches to a blender, then blend until smooth and creamy.
- Add cream and season: Stir in the heavy cream and season with salt and black pepper to taste. Warm the soup gently over low heat without boiling to incorporate the cream evenly.
- Garnish and serve: Ladle the soup into bowls, garnish with chopped fresh parsley if desired, and serve warm alongside crusty bread or a grilled cheese sandwich for a comforting meal.
Notes
- For a dairy-free alternative, replace heavy cream with canned coconut milk or your favorite plant-based cream substitute.
- This soup pairs wonderfully with crusty bread or a grilled cheese sandwich for a satisfying meal.
- Adjust seasoning to taste, especially salt and pepper, depending on the saltiness of your broth.
- Use a high-quality immersion blender for easier and safer blending directly in the pot.
