Roasted Garlic Soup

When the weather turns cold, there is nothing quite as comforting as a warm bowl of soup. This Roasted Garlic Soup is a velvety masterpiece, transforming the pungent bite of raw garlic into a mellow, buttery sweetness through slow roasting. It is a nourishing dish that feels like a hug in a bowl, perfect for boosting immunity and soothing the soul.

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Beyond its incredible flavor, this soup is a powerhouse of comfort. By combining russet potatoes for body and vegetable broth for depth, the recipe creates a rich texture without needing heavy creams. Whether you are feeling under the weather or just looking for a cozy dinner, this recipe is a reliable favorite.

Ingredients

• 4 large heads of garlic
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 1 large russet potato, peeled and diced
• 4 cups low-sodium vegetable broth
• 1 cup whole milk or unsweetened plant-based milk
• 1/2 teaspoon dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley
• Croutons or toasted bread (optional)

Instructions

Step 1

Preheat oven to 400°F (200°C). Slice the tops off the garlic heads to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 35-40 minutes until soft and golden. Allow to cool slightly, then squeeze the roasted garlic out of the skins.

Step 2

In a large pot, melt butter over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.

Step 3

Add diced potato, roasted garlic, thyme, bay leaf, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender.

Step 4

Remove the bay leaf. Use an immersion blender to purée the soup until smooth, or transfer to a blender in batches.

Step 5

Return the soup to the pot. Stir in milk and heat gently until warmed through. Season with salt and pepper to taste.

Step 6

Ladle into bowls and garnish with parsley and optional croutons or toasted bread.

Zusatztipps für die Zubereitung

To save time during the week, you can roast the garlic in advance and keep it in the refrigerator until you are ready to start the soup. Using an immersion blender directly in the pot makes cleanup a breeze and ensures a perfectly smooth, velvety texture.

Varianten und Anpassungen

For a fully vegan version, simply substitute the butter and milk with plant-based alternatives like olive oil and unsweetened almond or oat milk. If you enjoy a bit of spice, add a pinch of cayenne pepper while the soup is simmering for a subtle, warming heat.

Serviervorschläge

Serve this soup piping hot in rustic ceramic bowls. Garnish with a generous sprinkle of fresh parsley and a handful of crunchy croutons. For a heartier meal, pair it with a side of crusty baguette or toasted gluten-free bread to soak up every last drop.

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With its simple preparation and deep, satisfying flavors, this Roasted Garlic Soup is bound to become a staple in your kitchen. It is the perfect example of how a few humble ingredients can be transformed into a gourmet experience that provides warmth and wellness in every spoonful.

Recipe FAQs

→ How do I roast the garlic?

Slice the tops off garlic heads to expose cloves, drizzle with olive oil, wrap in foil, and roast at 400°F for 35-40 minutes until soft and golden.

→ Can I make this vegan?

Yes, substitute plant-based butter for regular butter and use unsweetened plant-based milk instead of dairy milk.

→ What gives the soup its creamy texture?

The combination of diced potato and milk creates the velvety consistency without needing heavy cream.

→ Can I prepare roasted garlic ahead?

Absolutely. Roast the garlic in advance and refrigerate it until ready to make the soup.

→ What can I serve with this soup?

Crusty bread, gluten-free croutons, or toasted bread make excellent accompaniments for dipping.