Roasted Garlic Soup
Warm, comforting, and irresistibly flavorful, this roasted garlic soup is a creamy delight that transforms simple ingredients into a luxurious bowl of goodness. Featuring caramelized roasted garlic, buttery sautéed onions, and tender potatoes, this recipe strikes the perfect balance between earthy, savory, and velvety-smooth. A splash of heavy cream adds richness, while dried thyme enhances the soup's aromatic depth. Ready in under an hour, this dish is not only easy to prepare but also makes an impressive starter or a cozy main course when paired with crusty bread. Perfect for garlic lovers, this soup showcases the magical transformation of garlic through roasting, turning pungent cloves into a sweet, mellow masterpiece.
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Recipe Information
Ingredients
- 4 whole garlic heads
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 large, diced yellow onion
- 2 medium, peeled and diced potatoes
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon, dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 slices, for serving (optional) crusty bread
Instructions
Preheat your oven to 400°F (200°C).
Slice off the tops of the garlic heads to expose the cloves. Drizzle 1 tablespoon of olive oil over the exposed cloves, then wrap each garlic head tightly in aluminum foil.
Place the wrapped garlic heads on a baking sheet and roast in the oven for 30-35 minutes, or until the cloves are golden and soft.
While the garlic is roasting, heat the remaining 2 tablespoons of olive oil and the butter in a large pot over medium heat.
Add the diced onion to the pot and sauté for 5-7 minutes, until softened and translucent.
Stir in the diced potatoes and cook for another 2 minutes.
Once the garlic is done roasting, allow it to cool slightly. Squeeze the softened garlic cloves out of their skins and add them to the pot.
Pour in the vegetable broth and add the dried thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 20 minutes, or until the potatoes are very tender.
Using an immersion blender (or in batches with a countertop blender), puree the soup until smooth and creamy.
Stir in the heavy cream and heat the soup on low for another 2-3 minutes, being careful not to let it boil.
Taste and adjust seasoning if needed.
Serve hot, optionally garnished with a drizzle of olive oil or a sprinkle of fresh thyme, alongside crusty bread.
Nutrition Facts
Calories |
735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 1379 mg | 60% | |
| Total Carbohydrate | 77.8 g | 28% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 7.1 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1042 mg | 22% | |
*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.
