Easy Roasted Garlic Soup

Easy Roasted Garlic Soup: Warm Up with Creamy Comfort

This silky smooth roasted garlic soup is bursting with mellow garlicky flavor and comes together in under an hour. Roasting the garlic tames its sharpness, leaving a deeply satisfying and comforting taste. Plus, this recipe is incredibly easy to follow – perfect for a weeknight meal or a cozy weekend lunch.

Ingredients:

• For the Roasted Garlic:
  • 2 heads garlic
  • 2 tablespoons olive oil
• For the Soup:
  • 2 tablespoons butter
  • 1 large onion, diced
  • 4 cups vegetable broth
  • 4 medium potatoes, peeled and diced
  • 1 teaspoon dried thyme
  • 1/2 cup heavy cream
  • Salt and freshly ground black pepper, to taste
• For Serving (optional):
  • Fresh parsley, chopped
  • Parmesan cheese, grated

Cooking Guide:

1. Roast the Garlic: Preheat oven to 400°F (200°C). Cut the tops off the garlic heads to expose the cloves. Drizzle with olive oil and wrap tightly in foil. Roast for 40-45 minutes, or until the cloves are soft and golden brown. Let cool slightly.
2. Sauté the Onion: Melt butter in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes, or until softened and translucent.
3. Simmer the Soup: Squeeze the roasted garlic cloves out of their skins and add them to the pot with the onion. Stir in the vegetable broth, diced potatoes, and dried thyme. Season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the potatoes are tender.
4. Blend and Finish: Using an immersion blender or in batches in a regular blender, puree the soup until smooth and creamy. Stir in the heavy cream and heat through for another minute or two. Taste and adjust seasonings with additional salt and pepper if needed.
5. Serve and Enjoy: Ladle the soup into bowls and garnish with chopped fresh parsley and grated Parmesan cheese (optional).

Tips:

• For a richer flavor, you can use chicken broth instead of vegetable broth.
• If you don’t have heavy cream, you can substitute with milk, but the soup will be slightly thinner.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat.
• Feel free to experiment with different herbs like rosemary or sage for a different flavor twist.