Roasted Garlic Soup (Printable Format)

A velvety, aromatic soup featuring slow-roasted garlic for rich, comforting flavor perfect for chilly days.

# What's Needed:

→ 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

# 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 roasted garlic to cool slightly, then squeeze cloves out of their skins and set aside.
03 - In a large pot, melt butter over medium heat. Add onion, celery, and carrot, sautéing for 5-7 minutes until softened.
04 - Add roasted garlic, thyme, salt, and pepper to the pot. Cook for 2 minutes while stirring continuously.
05 - Pour vegetable broth into pot. Bring to boil, then reduce heat and simmer for 10 minutes.
06 - Using an immersion blender, purée soup until smooth. Alternatively, 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. Serve immediately.

# Expert Advice:

01 -
  • The roasted garlic transforms into pure sweetness, so even garlic skeptics find themselves going back for seconds.
  • It's one of those soups that feels fancy enough for guests but simple enough to make on a random Tuesday night when you need comfort in a bowl.
  • It comes together in just over an hour, yet tastes like you've been simmering it all day.
02 -
  • Don't skip the roasting step or try to rush it by using raw garlic; the whole point is that transformation from sharp and pungent to sweet and mellow.
  • If your soup breaks or looks grainy after adding cream, it usually means the temperature spiked too high—next time, add cream off the heat and warm gently, or use room-temperature cream.
03 -
  • Toast your croutons or bread right before serving so they stay crispy and don't dissolve into the silky soup.
  • A good immersion blender makes this impossibly easy, but if you don't have one, a regular blender works just as well—just be careful with the heat and work in smaller batches.
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