Description
This Creamy Roasted Garlic Soup is a velvety, comforting dish perfect for chilly evenings. With the rich flavor of roasted garlic and a smooth, creamy texture, this soup is a true fall or winter favorite. It’s simple to make and bursting with savory goodness.
Ingredients
Scale
- 2 heads of garlic
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 large potato, peeled and diced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk (for a dairy-free version)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Crusty bread, for serving (optional)
Instructions
- Roast the Garlic: Preheat your oven to 400°F (200°C). Slice the tops off the garlic heads, exposing the cloves. Drizzle with 1 tablespoon of olive oil and wrap each head of garlic in aluminum foil. Roast in the oven for 30-35 minutes, or until the garlic is soft and golden brown. Once done, allow it to cool before squeezing the garlic out of its skins. Set aside.
- Sauté the Onion and Potato: In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and cook for 5-7 minutes, until softened. Add the diced potato and cook for an additional 3-4 minutes.
- Simmer the Soup: Add the roasted garlic (squeezed from the skins) to the pot with the onion and potato. Pour in the vegetable broth and add the fresh thyme. Bring the soup to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Blend the Soup: Use an immersion blender to purée the soup until it’s smooth and creamy. Alternatively, carefully transfer the soup to a regular blender in batches and blend until smooth.
- Add Cream: Once the soup is smooth, stir in the heavy cream (or coconut milk) and heat through for another 2-3 minutes. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh chopped parsley. Serve with crusty bread on the side if desired.
Notes
- For a richer flavor, you can roast the garlic a day ahead and store it in the fridge.
- If you prefer a vegan version, use coconut milk in place of the heavy cream.
- For added depth of flavor, consider adding a squeeze of lemon juice just before serving to brighten the soup.
- This soup is also great with a sprinkle of grated Parmesan or a drizzle of truffle oil for an extra indulgent touch.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 600mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 25mg