Description
Roasted Garlic Soup – Rich and Creamy! This comforting soup is full of mellow roasted garlic, buttery potatoes, and savory Parmesan. It’s perfect for chilly days when you crave something warm, rich, and satisfying with minimal effort.
Ingredients
3 heads garlic, tops trimmed
1 Tbsp olive oil
1 Tbsp butter
1 large white onion, diced
1 tsp sea salt
1 tsp freshly ground black pepper
½ cup white wine (or extra broth)
1 Tbsp Italian herbs (or mix of oregano, basil, thyme)
4 cups chicken or vegetable broth
2 medium russet potatoes, peeled and quartered
½ cup heavy cream
½ cup freshly grated Parmesan cheese
Toppings: mini croutons, chopped parsley, extra Parmesan
Instructions
- Roast the garlic:
- Preheat oven to 400 °F (≈200 °C).
- Slice the tips off the garlic heads, place them cut‑side up on a square of foil, drizzle with olive oil, then wrap into little packets.
- Place the packets in a baking dish and roast 45 minutes until garlic is tender and golden. Let cool slightly, then unwrap and set aside.
- Sauté aromatics:
- Melt butter in a medium soup pot set over medium-high heat.
- Add onions and seasonings:
- Toss in the chopped onion with salt and pepper, and sauté until the onions turn soft and see-through—around 3 minutes.
- Deglaze and season:
- Pour in white wine and sprinkle in the Italian herbs. Simmer 1 minute to cook off alcohol and release herb aromas.
- Simmer with potatoes:
- Add broth and quartered potatoes to the pot.
- Let it come to a gentle simmer, then lower the heat, cover, and cook for about 15 minutes, or until the potatoes are tender enough to pierce easily with a fork.
- Add roasted garlic:
- Once garlic is cool enough to touch, squeeze the softened cloves from their skins into the soup.
- Blend until silky:
- Blend the soup right in the pot using an immersion blender, or transfer in batches to a countertop blender—leave room for expansion, secure the lid, and blend with caution.
- Finish with cream and Parmesan:
- Return blended soup to the pot (if needed), stir in heavy cream and grated Parmesan until fully incorporated. Adjust seasoning to taste.
- Serve with flair:
- Spoon the soup into serving bowls and garnish generously with tiny croutons, fresh parsley, and a sprinkle of Parmesan.
Notes
For vegan option, use plant-based cream and nutritional yeast.
Blend in batches if using a standard blender—leave space to avoid splatter.
Store in the fridge up to 4 days or freeze before adding cream.
Add cream cheese at the end for extra richness.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 1½ cups
- Calories: 305 kcal
- Sugar: 4 g
- Carbohydrates: 27 g
- Protein: 10 g