Description
This Easy Roasted Garlic Soup combines the rich, sweet flavors of roasted garlic and tender potatoes, simmered and blended into a smooth, creamy soup. Enhanced with herbs and served with crispy bacon, cheddar cheese, and fresh herbs, it’s a comforting, elegant dish perfect for any season.
Ingredients
Scale
Roasted Garlic Soup:
- 8 medium waxy potatoes (about 1 kg), peeled and diced
- 2 shallots, peeled and halved
- 5 heads garlic, tops cut off
- Olive oil for drizzling
- Salt and pepper to taste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 3 cups (750 ml) chicken or vegetable broth (or more to desired consistency)
- 1 cup (250 ml) heavy cream/double cream
Serving:
- Crispy bacon or pancetta, crumbled
- Grated/shredded mild cheddar cheese
- Chopped parsley, dill, or chives
- Fresh baguette
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Vegetables: Place diced potatoes, halved shallots, and garlic heads on a baking sheet lined with parchment paper for even roasting and easy cleanup.
- Season and Oil: Drizzle generously with olive oil and season with salt, pepper, dried thyme, and dried rosemary to infuse the vegetables with rich flavor.
- Roast Vegetables: Roast in the oven for 30 minutes. Then, cover with foil and return to the oven for an additional 15-25 minutes until potatoes are tender and garlic is soft and golden.
- Transfer and Squeeze Garlic: Transfer the roasted vegetables into a large pot, squeeze roasted garlic cloves out of their skins to incorporate their sweet roasted flavor.
- Add Liquids: Pour in chicken or vegetable broth and heavy cream to create the soup base.
- Blend Soup: Use a hand blender to blend the mixture until smooth and creamy while still hot, or blend in a food processor and return to the pot.
- Season to Taste: Taste the soup and adjust salt and pepper accordingly to enhance the flavors.
- Warm Soup: Gently warm the soup over medium heat on the stove to ensure it’s heated through without boiling.
- Serve: Ladle soup into bowls and garnish with a drizzle of olive oil, crispy bacon, cheddar cheese, and chopped herbs like parsley, dill, or chives.
- Enjoy: Serve the soup alongside fresh baguette for a complete comforting meal.
Notes
- You can use vegetable broth to keep the soup vegetarian.
- For a dairy-free version, substitute heavy cream with coconut milk or a plant-based cream alternative.
- Do not skip covering the vegetables after initial roasting to ensure garlic and potatoes soften perfectly.
- Adjust the consistency of the soup by adding more broth if you prefer a thinner texture.
- The soup stores well in the refrigerator for up to 3 days and can be frozen for up to 1 month.
Nutrition
- Serving Size: 1 bowl (about 300 ml)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 45 mg
