Easy Roasted Garlic Soup Recipe
This Easy Roasted Garlic Soup is a creamy, comforting dish featuring roasted potatoes, shallots, and abundant garlic heads. Infused with aromatic thyme and rosemary, blended until smooth, then enriched with heavy cream and finished with savory toppings, it makes a perfect starter or light meal served with fresh baguette.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Roasting
- Cuisine: American
Ingredients
Scale
Roasted Garlic Soup:
- 8 medium waxy potatoes (about 1 kg), peeled and diced
- 2 shallots, peeled and halved
- 5 heads garlic, tops cut off
- Olive oil for drizzling
- Salt and pepper to taste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 3 cups (750 ml) chicken or vegetable broth (or more for desired consistency)
- 1 cup (250 ml) heavy cream / double cream
For Serving:
- Crispy bacon or pancetta, crumbled
- Grated or shredded mild cheddar cheese
- Chopped parsley, dill, or chives
- Fresh baguette
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Prepare a baking sheet lined with parchment paper for roasting the vegetables.
- Prepare Vegetables: Place the diced waxy potatoes, halved shallots, and whole garlic heads (with tops cut off) onto the baking sheet, spreading evenly.
- Season and Roast: Drizzle everything generously with olive oil. Season with salt, pepper, dried thyme, and dried rosemary. Roast in the oven for 30 minutes.
- Continue Roasting: Remove the tray from the oven and cover with kitchen foil. Return to the oven and roast for an additional 15-25 minutes, until the potatoes are tender and garlic cloves are soft and golden.
- Transfer and Squeeze Garlic: Transfer the roasted vegetables into a large pot. Squeeze the roasted garlic cloves out of their skins directly into the pot.
- Add Liquids and Blend: Pour in the chicken or vegetable broth and the heavy/double cream. While still hot, use a hand blender to blend the mixture until smooth and creamy. Alternatively, transfer to a food processor or blender, blend until smooth, and return to the pot.
- Season to Taste: Taste the soup and adjust seasoning with additional salt and pepper as preferred.
- Warm the Soup: Gently warm the blended soup over medium heat on the stovetop without boiling.
- Serve: Ladle the roasted garlic soup into serving bowls. Garnish with a drizzle of olive oil, crumbled crispy bacon or pancetta, shredded mild cheddar cheese, and chopped fresh parsley, dill, or chives.
- Enjoy: Serve the soup with fresh baguette for dipping and enjoy the warm comforting flavors.
Notes
- Use waxy potatoes for best texture and blend the soup while the vegetables are still hot to avoid a sticky or mushy consistency.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- For an extra smooth soup, strain the blended soup through a fine sieve.
- Nutrition information is an estimate; consult a professional nutritionist for detailed advice.
Keywords: roasted garlic soup, creamy garlic soup, roasted potato soup, easy garlic soup, comforting soup, fall soup, dinner starter
Find it online: https://foodiecara.com/easy-roasted-garlic-soup-recipe/