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Creamy Roasted Garlic Soup

This creamy roasted garlic soup features a warm and rich flavor profile with a smooth, silky texture, perfect for a cozy meal.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American, Comfort Food
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2 heads heads of garlic Roasted for a sweet flavor
  • 2 tablespoons olive oil 1 tablespoon for roasting, 1 tablespoon for sautéing
  • 1 medium onion, diced Adds depth of flavor
  • 1 large potato, peeled and diced Provides creaminess
  • 4 cups vegetable broth Use chicken broth for a non-vegetarian option
  • 1 tablespoon fresh thyme leaves Or 1 teaspoon dried thyme
  • to taste Salt and pepper
  • 1 cup heavy cream or coconut milk Coconut milk for dairy-free version
For Garnish and Serving
  • to taste Fresh parsley, chopped Adds freshness for garnish
  • as needed Crusty bread For serving, optional

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Slice the tops off the garlic heads to expose the cloves.
  2. Drizzle the garlic with 1 tablespoon of olive oil and wrap each head tightly in aluminum foil.
  3. Roast in the preheated oven for 30-35 minutes until the garlic is soft and golden brown. Let cool before squeezing the garlic cloves out of their skins.
Cooking the Soup
  1. In a large pot, heat the remaining tablespoon of olive oil over medium heat.
  2. Add the diced onion and cook for 5-7 minutes until softened and translucent.
  3. Add the diced potato and cook for an additional 3-4 minutes, stirring occasionally.
  4. Stir in the roasted garlic cloves and thyme. Pour in the vegetable broth and bring to a boil.
  5. Reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
Blending and Finalizing
  1. Using an immersion blender, purée the soup directly in the pot until smooth.
  2. Stir in the heavy cream or coconut milk and gently heat the soup for another 2-3 minutes.
  3. Season with salt and pepper to taste.
Serving
  1. Ladle the creamy soup into bowls and garnish with chopped fresh parsley.
  2. Serve hot with crusty bread if desired.

Notes

Roast the garlic until very soft for the best flavor. Adjust thickness by adding more broth if necessary. Store leftovers in an airtight container in the refrigerator for 3-4 days.