Description
This Easy Roasted Garlic Soup is a creamy, comforting dish packed with rich roasted garlic flavor and tender potatoes. Roasting the vegetables enhances their natural sweetness and aroma, making this soup a perfect cozy meal served with crispy bacon, cheddar cheese, fresh herbs, and a crusty baguette. Ideal for a warming lunch or dinner, this rustic yet elegant soup is straightforward to prepare and full of depth.
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: Set your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Vegetables: Place the peeled and diced potatoes, halved shallots, and garlic heads with tops cut off on a baking sheet lined with parchment paper.
- Season and Oil: Drizzle generously with olive oil, then season evenly with salt, pepper, dried thyme, and dried rosemary.
- Roast Vegetables: Put the baking sheet in the oven and roast for 30 minutes. Then cover loosely with kitchen foil and roast for an additional 15-25 minutes until potatoes are tender and garlic cloves are soft and golden brown.
- Transfer and Squeeze Garlic: Remove vegetables from the oven and transfer them to a large pot. Squeeze the roasted garlic cloves out of their skins directly into the pot.
- Add Broth and Cream: Pour in the chicken or vegetable broth along with the heavy or double cream.
- Blend Until Smooth: Use a hand blender to blend the mixture while still hot until smooth and creamy. Alternatively, transfer to a food processor or blender, puree until smooth, then return to the pot.
- Season to Taste: Taste the soup and adjust salt and pepper according to your preference.
- Warm the Soup: Gently warm the blended soup on the stove over medium heat, stirring occasionally.
- Serve and Garnish: Ladle the soup into bowls, garnish with a drizzle of olive oil, crumbled crispy bacon, shredded cheddar cheese, and chopped fresh herbs like parsley, dill, or chives.
- Enjoy: Serve with slices of fresh baguette for a complete comforting meal.
Notes
- You can substitute waxy potatoes with Yukon Gold potatoes for a similar texture and flavor.
- For a vegetarian version, use vegetable broth and omit bacon topping.
- Adjust the amount of broth for desired soup thickness—use more for thinner soup, less for creamier consistency.
- Roasting garlic mellows its flavor and adds sweetness—don’t skip this step for best soup depth.
- To make this soup vegan, replace heavy cream with coconut cream or a plant-based cream alternative.
- This soup reheats well and can be refrigerated for up to 3 days or frozen for up to 1 month.
Nutrition
- Serving Size: 1 bowl (about 300 ml)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 40 mg
