Cream of Garlic Soup with Cilantro
Creamy, aromatic, and packed with bold flavor, this Cream of Garlic Soup with Cilantro is a luxurious twist on a comforting classic. Featuring the mellow richness of roasted garlic, the heartiness of russet potato, and a silky finish of heavy cream, this soup achieves an irresistible balance of flavors. Bright, herbaceous cilantro takes this dish to the next level, adding a fresh contrast to the velvety texture. Perfect for cozy dinners or an elegant starter, this recipe is easy to prepare yet impressively gourmet. With simple steps like oven-roasting garlic for depth and blending for a smooth consistency, this delectable soup is a breeze to make. Serve it piping hot with a garnish of fresh cilantro and crusty bread on the side for a meal that’s as satisfying as it is flavorful.
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Recipe Information
Ingredients
- 20 whole Garlic cloves
- 3 tablespoons Unsalted butter
- 1 medium (chopped) Yellow onion
- 1 medium (peeled and diced) Russet potato
- 4 cups Low-sodium chicken or vegetable broth
- 1 cup Heavy cream
- 0.5 cup (chopped plus more for garnish) Fresh cilantro leaves
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (freshly ground) Black pepper
- 1 teaspoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Place the garlic cloves (unpeeled) on a small sheet of aluminum foil, drizzle with olive oil, and wrap into a sealed packet. Roast for 25 minutes or until the garlic is soft and golden. Remove from the oven, allow to cool, and then squeeze the roasted garlic out of the skins into a small bowl.
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for 5 minutes until softened and translucent.
Stir in the diced potato and roasted garlic, cooking for an additional 2 minutes.
Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes or until the potato is completely tender.
Carefully transfer the soup to a blender (in batches if necessary) and blend until smooth. Alternatively, use an immersion blender directly in the pot to puree the soup.
Return the pureed soup to the pot and stir in the heavy cream. Heat gently over low heat, ensuring the soup does not boil.
Season with salt and black pepper to taste. Stir in the chopped cilantro, reserving some for garnish.
Ladle the soup into bowls and garnish with additional cilantro leaves. Serve hot with crusty bread or a side of your choice.
Nutrition Facts
Calories |
1610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.7 g | 171% | |
| Saturated Fat | 71.3 g | 356% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 3071 mg | 134% | |
| Total Carbohydrate | 73.5 g | 27% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 6.0 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1860 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
