Roasted Garlic Soup (Print View)

A creamy, aromatic soup featuring slow-roasted garlic for rich comfort in every spoonful.

# Components:

→ Vegetables

01 - 3 large heads garlic
02 - 1 medium yellow onion, chopped
03 - 1 celery stalk, chopped
04 - 1 medium carrot, chopped

→ Dairy

05 - 2 tablespoons unsalted butter
06 - 1/2 cup heavy cream

→ Liquids

07 - 4 cups vegetable broth

→ Seasonings

08 - 1/2 teaspoon dried thyme
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/2 teaspoon salt, or to taste

→ Garnishes

11 - Chopped fresh parsley
12 - Croutons or toasted gluten-free bread
13 - Drizzle of olive oil

# Directions:

01 - Preheat oven to 400°F. Slice tops off garlic heads to expose cloves. Drizzle with olive oil, wrap in foil, and roast for 35-40 minutes until cloves are soft and golden.
02 - Allow garlic to cool slightly, then squeeze roasted cloves from their skins and set aside.
03 - In a large pot, melt butter over medium heat. Add onion, celery, and carrot. Sauté for 5-7 minutes until vegetables are softened.
04 - Add roasted garlic, thyme, salt, and pepper to the pot. Cook for 2 minutes while stirring constantly.
05 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.
06 - Using an immersion blender, purée the soup until completely smooth. Alternatively, transfer to a countertop blender in batches and blend until smooth.
07 - Stir in heavy cream and heat gently for 2-3 minutes. Adjust seasoning to taste.
08 - Ladle soup into bowls and garnish with chopped parsley, croutons, or a drizzle of olive oil. Serve immediately while hot.

# Expert Advice:

01 -
  • The roasted garlic transforms into something almost buttery and mild, nothing like raw garlic's bite, so even garlic skeptics ask for seconds.
  • It comes together in just over an hour and feels far more impressive than the minimal effort it actually requires.
  • The velvety texture and warming spices make it feel like a hug from someone who really knows how to cook.
02 -
  • Don't skip the roasting step or use roasted garlic from a jar as a shortcut, because the slow caramelization is what makes this soup special and not just another cream soup.
  • The soup will continue to thicken slightly as it cools, so if it seems a touch thick when you serve it, thin it with a splash of warm broth rather than adding more cream.
03 -
  • Don't rush the roasting of the garlic, because those extra 5 minutes of time are what separate a good soup from one that tastes like pure comfort and memory.
  • Taste the soup after blending and before adding cream, because cream will mellow and hide flavors, so you want your base to taste bold enough before you add it.
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