Roasted Garlic Soup

Experience the ultimate comfort in a bowl with this Roasted Garlic Soup. This velvety dish is packed with the mellow sweetness of slow-roasted garlic, making it the perfect remedy for chilly days or when you need a gentle immunity boost. Its creamy texture and delicate flavor profile offer a sophisticated take on simple, rustic ingredients.

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The key to this soup's success lies in the patience of roasting the garlic. As the cloves caramelize in the oven, they lose their sharp intensity and develop a rich, nutty sweetness that permeates the entire broth. When combined with savory herbs and a touch of milk, the result is a silky, warming meal that feels truly indulgent.

Ingredients

• Roasted Garlic: 4 large heads of garlic, 2 tablespoons olive oil
• Soup Base: 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)
• Garnish: 2 tablespoons chopped fresh parsley, Croutons or toasted bread (optional)

Instructions

Step 1: Roast the Garlic

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: Sauté Aromatics

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

Step 3: Simmer the Soup

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: Blend to Smooth

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

Step 5: Final Touches

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

Step 6: Serve and Garnish

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

Zusatztipps für die Zubereitung

To save time, the roasted garlic can be prepared in advance and kept in the refrigerator. This allows you to quickly assemble the soup base and simmer whenever you need a quick, warming meal.

Varianten und Anpassungen

For a vegan version, simply swap the butter and milk for plant-based alternatives. If you prefer a subtle kick of heat, try adding a pinch of cayenne pepper during the simmering process.

Serviervorschläge

Serve this soup with a garnish of fresh parsley and optional croutons for added texture. For a heartier meal, pair each bowl with a thick slice of toasted crusty bread to soak up the velvety broth.

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Whether enjoyed as a light lunch or a cozy dinner starter, this Roasted Garlic Soup is a timeless choice that brings comfort and warmth to your kitchen. Its simple preparation and rich results make it a must-try for any soup lover.

Recipe FAQs

→ How do I roast garlic for soup?

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. Squeeze the roasted cloves from their skins before adding to the soup.

→ Can I make this soup vegan?

Absolutely. Substitute plant-based butter for dairy butter and use unsweetened plant-based milk instead of whole milk. The soup remains just as creamy and delicious.

→ Why add potato to garlic soup?

Potato acts as a natural thickener, giving the soup body and a silky texture without needing heavy cream. It also balances the roasted garlic flavor with subtle sweetness.

→ How long does roasted garlic soup keep?

Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, adding a splash of milk if needed to restore consistency.

→ What can I serve with roasted garlic soup?

Crusty bread, homemade croutons, or toasted slices pair perfectly. The soup also complements a simple green salad or light sandwich for a complete meal.

→ Can I freeze this soup?

Yes, freeze in portions for up to 3 months. Thaw overnight in the refrigerator and reheat gently. Note that the texture may be slightly thinner after freezing.