Description
This Roasted Garlic Soup is a creamy, comforting recipe featuring sweet roasted garlic, tender potatoes, and aromatic herbs. Perfect for chilly days, this rich and flavorful soup combines simple ingredients with easy roasting and simmering techniques to create a velvety texture and deep flavor. Ideal for a cozy meal, it’s suitable for vegetarians and can be made gluten-free.
Ingredients
Scale
Garlic Roasting
- 3 heads of garlic
- 1 tablespoon olive oil
Soup Base
- 2 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 2 stalks celery, chopped
- 1 medium Yukon Gold potato, peeled and diced
- 4 cups low-sodium vegetable or chicken broth
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Finishing
- ½ cup heavy cream
- Chopped fresh parsley or croutons for garnish (optional)
Instructions
- Roast the Garlic: Preheat your oven to 400°F (200°C). Slice the tops off the garlic heads to expose the cloves, place them on foil, drizzle with olive oil, and wrap tightly. Roast in the oven for 35–40 minutes until cloves are soft and golden. Let cool slightly, then squeeze the roasted garlic out of their skins and set aside.
- Sauté Vegetables: In a large pot, melt the unsalted butter over medium heat. Add the chopped onion and celery, cooking for 5–6 minutes until softened and fragrant, which will build the base flavor of your soup.
- Add Potatoes and Seasonings: Stir in the diced Yukon Gold potato, fresh thyme leaves, salt, and black pepper. Then add the roasted garlic and pour in the broth. Mix everything together thoroughly.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 20 minutes, or until the potatoes are very tender and the flavors meld beautifully.
- Puree the Soup: Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, you can carefully transfer the soup to a blender in batches and puree until smooth, then return it to the pot.
- Finish with Cream: Stir in the heavy cream and warm through over low heat without boiling. Taste and adjust seasoning with additional salt or pepper if needed.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with chopped fresh parsley or croutons if desired. Serve immediately for a comforting meal.
Notes
- For a lighter version, substitute heavy cream with whole milk or omit it entirely for a dairy-free soup.
- Use gluten-free broth to make this soup gluten-free.
- This soup pairs wonderfully with crusty bread or grilled cheese sandwiches for a hearty meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 260
- Sugar: 5g
- Sodium: 410mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
