Description
This Creamy Roasted Garlic Soup is a comforting, flavorful dish featuring mellow roasted garlic, tender potatoes, and a smooth, velvety texture. Perfect for chilly days, this soup combines roasted vegetables with a creamy finish, offering a rich and satisfying meal that can easily be made vegetarian or vegan.
Ingredients
Scale
Main Ingredients
- 2 large heads of garlic
- 1 tablespoon olive oil
- 2 tablespoons butter (or olive oil for vegan option)
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1 medium potato, peeled and diced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or full-fat coconut milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 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 individual cloves. Drizzle the garlic heads with olive oil, wrap them tightly in foil, and roast for 35–40 minutes until the cloves turn golden and soft.
- Prepare Aromatics: Allow the roasted garlic to cool slightly, then squeeze out the softened cloves from their skins and set aside. In a large pot, melt the butter over medium heat. Add the chopped onion and celery, sautéing for 5–6 minutes until they soften and become fragrant.
- Add Vegetables and Broth: Stir in the diced potato and the roasted garlic cloves. Pour in the broth along with dried thyme, salt, and black pepper. Increase the heat to bring the mixture to a boil, then reduce to a simmer.
- Simmer the Soup: Let the soup simmer gently for about 20 minutes, or until the potatoes are tender and cooked through.
- Blend the Soup: Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until creamy.
- Add Cream and Finish: Return the pureed soup to the pot if necessary. Stir in the heavy cream or coconut milk and warm it gently over low heat, ensuring the soup does not boil.
- Season and Serve: Taste the soup and adjust seasoning as needed. Serve hot, garnished with fresh parsley or croutons for added texture and flavor if desired.
Notes
- For a vegan version, substitute butter with olive oil and use coconut milk instead of heavy cream.
- This soup pairs wonderfully with crusty bread or a grilled cheese sandwich for a hearty meal.
- You can prepare the roasted garlic ahead of time and refrigerate it to save time.
- Use vegetable broth for a vegetarian or vegan soup.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
