Roasted Garlic Soup

There’s something truly magical that happens when garlic meets the oven. This comforting soup delivers a velvety smooth texture. Its subtle sweetness comes from caramelized onions. It’s a hug in a bowl.

I often make a big batch of this roasted garlic soup on Sundays. It’s perfect for a cozy weeknight meal. Plus, leftovers are even better the next day. It’s a true crowd-pleaser.

Why I Love This Recipe

This roasted garlic soup is a weeknight savior. It feels incredibly elegant, yet it’s so simple to whip up. I love the depth of flavor roasted garlic brings. It’s also incredibly versatile!

• Effortless Elegance: Dishes out fancy restaurant vibes with minimal fuss.
• Flavor Powerhouse: Roasting garlic unlocks its sweet, mellow side.
• Weeknight Wonder: Easily fits into busy schedules.

Roasted Garlic Soup Ingredients

The beauty of this creamy soup lies in its simple, wholesome ingredients. Roasting garlic mellows its bite into sweet, buttery perfection. Caramelized onions add a natural sweetness. Together, they create a deeply flavorful, comforting bowl.

• Garlic: The star of the show! Roasting transforms it. It becomes sweet and spreadable.
• Olive Oil & Butter: These start our flavor base. They help caramelize the onions.
• Yellow Onions: Slow cooking brings out their inherent sweetness. This adds amazing depth.
• Thyme: A touch of dried thyme adds an earthy note. It complements the garlic.
• Broth: Vegetable or chicken broth forms the soup’s liquid foundation. Use good quality broth for best taste.
• Russet Potato: This thickens the soup naturally. It makes it wonderfully creamy.
• Heavy Cream: For richness and a silky smooth finish. A little goes a long way.
• Salt & Pepper: Seasoning is key. Always taste and adjust.
• Chives: Fresh chives offer a bright, oniony garnish. They add a lovely finished touch.

Substitutions and Tips

Feel free to swap ingredients! For a vegan version, use vegan butter and full-fat coconut milk or cashew cream instead of heavy cream. Don’t have russet potatoes? Yukon Golds work too. Make sure to caramelize those onions slowly for maximum sweetness. This patience pays off in flavor!

How to Make Roasted Garlic Soup

Making this deeply flavorful soup is a joy. It starts with simple steps. Each one builds amazing flavor. Let’s walk through it together.

Roasting the Garlic

First, preheat your oven. Aim for 400°F (200°C). It’s a great temperature for roasting. Slice off the top quarter of each garlic head. This exposes the cloves. Place them on foil. Drizzle with olive oil. Wrap tightly. Roast for about 45 minutes. You want them super soft. The aroma will be incredible.

Caramelizing the Onions

While garlic roasts, begin the onions. Melt butter and oil. Use a large pot. Low heat is best. Add sliced onions. Stir them often. This takes patience. Cook for 20-25 minutes. Onions should be deeply golden. Slow caramelization is key. It brings out sweetness. This is a truly foundational step.

Combining and Simmering

Once garlic is soft, squeeze cloves out. Add them to the pot. Mash them gently. Stir in thyme for one minute. Then, pour in the broth. Add diced potato. This versatile soup needs this. Bring it to a simmer. Let it cook covered. Potatoes should be very tender. This is about 15-20 minutes.

Blending and Finishing

Now for the magic! Use an immersion blender. Puree the soup until smooth. It will become wonderfully creamy. Stir in heavy cream. Warm it gently. Don’t let it boil. Season with salt and pepper. Always taste and adjust. Garnish with fresh chives. This comforting soup is ready.

How to Store Roasted Garlic Soup

This comforting roasted garlic soup stores beautifully. Let it cool completely first. Then, transfer it to an airtight container. It keeps well in the refrigerator for up to four days. Reheat gently on the stovetop. You can also warm it in the microwave. If it seems too thick, add a splash of broth or cream.

For longer storage, freezing is an option. Ladle cooled soup into freezer-safe containers. Leave some headspace for expansion. Frozen roasted garlic soup is best within three months. Thaw overnight in the fridge. Reheat as usual. This makes enjoying this creamy soup easy later.

Tips for Success

• Roast garlic until very soft. This ensures a smooth, sweet flavor base.
• Caramelize onions slowly over low heat. Patience here is so rewarding.
• Taste and adjust seasoning before serving. The right salt balance is key.
• Don’t boil the soup after adding cream. Keep it gentle.
• Use good quality broth. It really makes a difference.

Kitchen Tools You’ll Need

• Baking Sheet & Foil: Essential for roasting garlic.
• Large Pot or Dutch Oven: For sautéing and simmering.
• Sharp Knife: For slicing onions and garlic heads.
• Cutting Board: A stable surface for prep.
• Measuring Cups & Spoons: For ingredient accuracy.
• Immersion Blender: To create a silky smooth texture. A regular blender works too.

Serving Suggestions

• Crusty bread for dipping is a must.
• A light green salad complements the richness.
• Serve with a sprinkle of parmesan cheese.
• Garnish with extra chives or parsley.

Frequently Asked Questions

Can I make this soup ahead of time?

Absolutely! This roasted garlic soup is fantastic made a day in advance. The flavors actually meld even better overnight. Just reheat gently on the stovetop or in the microwave.

What if I don’t have an immersion blender?

No worries at all! You can use a regular blender. Just let the soup cool slightly first. Blend in batches until smooth. Be very careful, as hot liquids expand in a blender.

How can I make this soup richer or more decadent?

For an extra decadent touch, simply add a bit more heavy cream. A swirl of crème fraîche or even a dollop of sour cream when serving also adds fantastic richness. A drizzle of good olive oil never hurts, either!

Can I freeze roasted garlic soup?

Yes, you can freeze this creamy soup. Let it cool completely first. Then, pour it into freezer-safe containers. It should keep well for about three months. Thaw it overnight in the fridge before reheating.

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