Roasted Garlic Soup (Printable)

A velvety, aromatic blend featuring slow-roasted garlic, vegetables, and cream for rich, comforting flavor perfect for chilly days.

# Ingredient list:

→ 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 - Olive oil for drizzling

# Cooking steps:

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 - Remove garlic from oven and allow to cool. Squeeze roasted cloves out of their skins and set aside.
03 - In a large pot, melt butter over medium heat. Add onion, celery, and carrot. Sauté for 5-7 minutes until softened.
04 - Add roasted garlic, thyme, salt, and pepper to the pot. Cook for 2 minutes while stirring constantly.
05 - Pour vegetable broth into the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
06 - Using an immersion blender, purée the soup until smooth. Alternatively, carefully transfer soup to a countertop blender in batches and blend until smooth.
07 - Stir in heavy cream and heat gently for 2-3 minutes. Taste and adjust seasoning as needed.
08 - Ladle soup into bowls and serve hot. Garnish with chopped parsley, croutons, or a drizzle of olive oil.

# Expert advice:

01 -
  • The roasted garlic becomes buttery and mild, making this soup approachable even for people who claim to hate garlic.
  • It's the easiest way to feel like you've done something fancy in the kitchen without any complicated technique.
  • Your kitchen will smell incredible while it's cooking, and that alone is worth the hour.
02 -
  • Don't skip the roasting step or try to rush it by using raw garlic, because that's what transforms this from ordinary to unforgettable.
  • If your immersion blender isn't powerful enough, the soup will stay slightly grainy rather than silky, so a proper blender really does make a difference here.
03 -
  • Don't be afraid to roast the garlic until it's deeply golden and almost caramelized, as that's where the sweetness hides.
  • Always blend the soup while it's still warm because cold soup is nearly impossible to purée smoothly.
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