Cream of Garlic Soup with Root Vegetables
Indulge in the velvety comfort of Cream of Garlic Soup with Root Vegetables, where roasted garlic takes center stage, offering its sweet and mellow flavor to this smooth and hearty dish. Perfect for cozy nights, this recipe combines caramelized garlic cloves with a medley of root vegetables—carrots, parsnips, potatoes, and optional celery root—simmered in savory vegetable broth and finished with a touch of rich heavy cream. A hint of nutmeg and fresh thyme adds depth, while a garnish of parsley brings brightness to every spoonful. Ready in just over an hour, this elegant garlic soup is a wholesome and satisfying choice for four and pairs wonderfully with crusty bread or golden croutons.
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Recipe Information
Ingredients
- 3 whole Garlic bulbs
- 3 tablespoons Olive oil
- 1 medium Yellow onion
- 2 medium Carrot
- 1 large Parsnip
- 1 large Potato
- 0.5 medium Celery root (optional)
- 4 cups Vegetable broth
- 1 cup Heavy cream
- 2 tablespoons Unsalted butter
- 1 teaspoon Fresh thyme leaves
- 0.25 teaspoons Nutmeg
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the garlic bulbs to expose the cloves. Drizzle 1 tablespoon of olive oil over each bulb, wrap them in foil, and place them on a baking sheet.
Roast the garlic bulbs in the oven for 35-40 minutes, or until the cloves are soft and golden brown. Set aside to cool.
Peel and dice the onion, carrot, parsnip, potato, and celery root (if using) into roughly 1/2-inch cubes.
In a large pot, heat the remaining 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat.
Add the diced onion to the pot and sauté until softened and translucent, about 5 minutes.
Add the carrots, parsnip, potato, and celery root to the pot. Cook for another 5-7 minutes, stirring occasionally.
Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat to a simmer and cover. Cook for 20 minutes, or until the vegetables are tender.
Squeeze the roasted garlic cloves out of their skins and add them to the pot along with the thyme leaves, nutmeg, salt, and pepper. Stir to combine.
Use an immersion blender to puree the soup until smooth. Alternatively, blend the soup in batches using a countertop blender, being cautious of the steam.
Stir in the heavy cream and adjust the seasoning with more salt and pepper if needed. Gently heat the soup for 2-3 minutes, but do not let it boil.
Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm with crusty bread or croutons.
Nutrition Facts
Calories |
2552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.1 g | 216% | |
| Saturated Fat | 73.9 g | 370% | |
| Polyunsaturated Fat | 10.7 g | ||
| Cholesterol | 311 mg | 104% | |
| Sodium | 5396 mg | 235% | |
| Total Carbohydrate | 224.3 g | 82% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 36.5 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 566 mg | 44% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 4683 mg | 100% | |
*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.
