Description
A creamy and flavorful roasted garlic soup that is both comforting and elegant.
Ingredients
- 3 whole heads of garlic
- 2 tablespoons olive oil, divided
- 2 tablespoons butter
- 2 large yellow onions, thinly sliced
- 1 teaspoon dried thyme
- 6 cups vegetable or chicken broth
- 1 cup peeled and diced russet potato
- 1/2 cup heavy cream
- Salt and freshly ground black pepper to taste
- Fresh chives, chopped, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the top quarter off of each head of garlic to expose the cloves.
- Place the garlic heads on a piece of aluminum foil, drizzle with 1 tablespoon of olive oil, and wrap them tightly in the foil.
- Roast for 40-50 minutes, or until the cloves are very soft and fragrant.
- Let cool slightly, then squeeze the soft, roasted garlic cloves out of their skins; set aside.
- While the garlic roasts, melt the butter and remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium-low heat.
- Add the sliced onions and cook slowly, stirring occasionally, for 20-25 minutes until they are deeply caramelized and sweet.
- Add the squeezed roasted garlic cloves and dried thyme to the pot and cook for 1 minute more, mashing the garlic with a spoon.
- Pour in the broth, add the diced potato, and bring to a simmer.
- Cook for 15-20 minutes, until the potatoes are very tender.
- Carefully use an immersion blender to puree the soup until completely smooth.
- Stir in the heavy cream and heat gently, but do not boil.
- Season generously with salt and pepper to taste.
- Serve hot, garnished with fresh chives.
Notes
- For a vegan option, substitute the butter with vegan butter and the heavy cream with full-fat coconut milk or a cashew cream.
- Ensure the onions are caramelized slowly for the best flavor.
- Adjust the amount of garlic to your preference.