Description
This Creamy Roasted Garlic Soup is a comforting and flavorful dish featuring sweet, caramelized roasted garlic blended with tender potatoes and onions. Enhanced with fresh thyme and finished with a rich cream or coconut milk, this soup is ideal for cozy dinners and pairs wonderfully with crusty bread.
Ingredients
Scale
Roasted Garlic
- 2 heads of garlic
- 1 tablespoon olive oil (for roasting)
Soup Base
- 1 tablespoon olive oil (for sautéing)
- 1 medium onion, diced
- 1 large potato, peeled and diced
- 4 cups vegetable broth
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- Salt and pepper, to taste
Creaminess & Garnish
- 1 cup heavy cream or coconut milk (for dairy-free version)
- Fresh parsley, chopped (for garnish)
- Crusty bread, for serving (optional)
Instructions
- Roast the Garlic: Preheat your oven to 400°F (200°C). Slice the tops off the garlic heads to expose the cloves. Drizzle with 1 tablespoon of olive oil and wrap each head tightly in aluminum foil. Roast in the preheated oven for 30-35 minutes until the garlic is soft and golden brown. Let cool before squeezing the garlic cloves out of their skins and setting them aside.
- Sauté Onion and Potato: In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and cook for 5-7 minutes until softened and translucent. Then add the diced potato and cook for an additional 3-4 minutes, stirring occasionally to combine flavors.
- Add Garlic, Broth, and Herbs: Stir in the roasted garlic cloves along with the fresh thyme. Pour in the vegetable broth and increase the heat to bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
- Blend the Soup: Using an immersion blender, purée the soup directly in the pot until it reaches a smooth and creamy consistency. Alternatively, carefully transfer the soup in batches to a standard blender, blend until smooth, and return it to the pot.
- Finish the Soup: Stir in the heavy cream or coconut milk and gently heat the soup for another 2-3 minutes to combine the flavors. Season with salt and pepper according to your taste preferences.
- Serve and Garnish: Ladle the creamy soup into bowls and garnish each serving with chopped fresh parsley. Optionally serve alongside crusty bread for dipping and extra texture.
Notes
- For a vegan or dairy-free version, substitute heavy cream with coconut milk as specified.
- Roasting the garlic mellows its sharpness and adds a nutty, sweet flavor to the soup.
- Use an immersion blender for ease, but transfer carefully if using a regular blender to avoid spills.
- Adjust the thickness by adding more broth if the soup is too thick after blending.
- Garnish with parsley or other fresh herbs like chives for added freshness and color.
