Roasted Garlic Soup (Printable)

A velvety, aromatic bowl featuring slow-roasted garlic cloves, savory vegetables, and rich cream for ultimate comfort.

# What you'll 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

# Preparation steps:

01 - Preheat oven to 400°F. Slice the 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 roasted garlic to cool, then squeeze the softened cloves out of their skins and set aside.
03 - In a large pot, melt butter over medium heat. Add chopped onion, celery, and carrot, sautéing for 5-7 minutes until softened.
04 - Add roasted garlic, dried thyme, salt, and black pepper to the pot. Stir and cook for 2 minutes.
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 and velvety. Alternatively, carefully transfer soup in batches to a countertop blender.
07 - Stir heavy cream into the purée and heat gently for 2-3 minutes. Taste and adjust seasonings as needed.
08 - Pour into serving bowls and garnish with chopped fresh parsley, croutons, or a drizzle of olive oil. Serve hot.

# Expert advice:

01 -
  • The garlic transforms into something so mellow and creamy that even garlic skeptics ask for seconds.
  • It's a legitimate one-pot wonder that somehow tastes like you spent hours fussing over it.
  • Your kitchen will smell so good that neighbors might knock on your door.
02 -
  • Don't skip the roasting step or rush it—raw or quickly cooked garlic will taste harsh and defeat the entire purpose of this soup.
  • The immersion blender is your friend here because transferring hot soup in batches to a countertop blender is when accidents happen in my kitchen.
03 -
  • Make a double batch and freeze half in an ice cube tray—you'll have single servings ready whenever you need comfort food in five minutes.
  • Taste your broth before adding it to the pot; if it's weak or salty, adjust now rather than fixing it at the end.
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