Roasted Garlic Soup with Parmesan
Indulge in the velvety richness of Roasted Garlic Soup with Parmesan, a comforting bowl of creamy perfection that elevates humble ingredients to gourmet status. This recipe showcases the sweet, caramelized depth of oven-roasted garlic blended seamlessly with sautéed onions, aromatic thyme, and a luxurious combination of heavy cream and grated Parmesan cheese. The magic lies in the roasted garlic, infusing the soup with a subtle sweetness and mellowed pungency, perfectly complemented by the cheesy, creamy finish. With a silky texture achieved through blending and a garnish of freshly grated Parmesan, this soup is a flavorful, soul-warming delight. Pair it with crusty bread for a simple yet elegant meal that’s perfect for cozy dinners or entertaining guests. Ready in just over an hour, this recipe is sure to become your go-to for comfort food cravings and garlic lovers alike.
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Recipe Information
Ingredients
- 3 garlic bulbs
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 yellow onion, diced
- 2 tablespoons all-purpose flour
- 4 cups vegetable stock
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon fresh thyme
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 loaf crusty bread (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C).
Cut the tops off the garlic bulbs to expose the cloves slightly. Drizzle each bulb with 1 tablespoon of olive oil, wrap them in aluminum foil, and place them in the oven.
Roast the garlic for 40-50 minutes until completely soft and caramelized. Remove from the oven and let it cool slightly before squeezing the roasted cloves out of their skins. Set aside.
In a large pot, melt the butter over medium heat. Add the diced onion and sauté for 5-7 minutes until softened and translucent.
Sprinkle the flour over the onions and cook for 1-2 minutes, stirring constantly, to eliminate the raw flour taste.
Slowly whisk in the vegetable stock, ensuring there are no lumps. Bring the mixture to a simmer.
Add the roasted garlic cloves to the pot, along with the thyme, salt, and black pepper. Simmer gently for 15 minutes to allow the flavors to meld.
Using an immersion blender or a countertop blender, carefully puree the soup until smooth and creamy.
Return the soup to the pot (if using a countertop blender) and stir in the heavy cream and grated Parmesan cheese. Heat gently over low heat until the cheese is melted and the soup is warmed through. Do not boil.
Taste for seasoning and adjust with more salt or pepper if needed.
Serve hot, garnished with additional Parmesan or thyme if desired, alongside slices of crusty bread.
Nutrition Facts
Calories |
3094 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 178.5 g | 229% | |
| Saturated Fat | 87.5 g | 438% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 6974 mg | 303% | |
| Total Carbohydrate | 279.0 g | 101% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 25.3 g | ||
| Protein | 87.3 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1205 mg | 93% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2256 mg | 48% | |
*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.
