Roasted Garlic Soup (Printable)

A velvety, aromatic blend of slow-roasted garlic and vegetables in a creamy broth—perfect for warming up on chilly days.

# What You Need:

→ 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

# How To Make It:

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, 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, then sauté for 5-7 minutes until softened.
04 - Add roasted garlic, thyme, salt, and pepper to the pot. Cook for 2 minutes while stirring.
05 - Pour vegetable broth into the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
06 - Use an immersion blender to purée the soup until smooth, or transfer to a countertop blender in batches.
07 - Stir in heavy cream and heat gently for 2-3 minutes. Adjust seasoning as needed.
08 - Ladle soup into bowls and garnish with chopped parsley, croutons, or a drizzle of olive oil.

# Expert Suggestions:

01 -
  • The slow-roasting process completely transforms garlic from its sharp, pungent state into something caramelized and almost sweet - trust me, even garlic skeptics fall for this soup.
  • With just a few humble ingredients creating something so luxuriously silky, this recipe feels like pulling off kitchen magic without any complicated techniques.
02 -
  • Never boil the soup after adding the cream or youll end up with an unpleasant curdled texture - just gentle heat is all you need for that final warming.
  • The soup actually tastes better the next day after the flavors have had time to deepen and meld together, making it perfect for meal prep.
03 -
  • If your garlic starts to brown too quickly in the oven, lower the temperature and add a tablespoon of water to the foil packet to create some gentle steam.
  • For the absolute silkiest texture, pass the blended soup through a fine-mesh sieve before adding the cream - its an extra step that makes the difference between good and extraordinary.
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