Roasted Garlic Soup (Print View)

A velvety, aromatic soup featuring slow-roasted garlic for a rich, comforting flavor — perfect for boosting immunity and warming you up on chilly days.

# What You’ll Need:

→ 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 - Drizzle of olive oil

# Method:

01 - Preheat oven to 400°F. Slice the tops off garlic heads to expose cloves. Drizzle with olive oil, wrap in foil, and roast for 35 to 40 minutes until cloves are soft and golden.
02 - Allow roasted garlic to cool slightly, then squeeze the softened cloves out of their skins and set aside.
03 - In a large pot, melt butter over medium heat. Add onion, celery, and carrot. Sauté for 5 to 7 minutes until vegetables are softened.
04 - Add roasted garlic cloves, thyme, salt, and pepper to the pot. Cook for 2 minutes while stirring constantly.
05 - Pour vegetable broth into the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
06 - Use an immersion blender to purée the soup until completely smooth. Alternatively, transfer soup in batches to a countertop blender.
07 - Stir in heavy cream and heat gently for 2 to 3 minutes. Taste and adjust seasoning as needed.
08 - Ladle soup into serving bowls. Garnish with chopped parsley, croutons, or a drizzle of olive oil. Serve immediately while hot.

# Expert Advice:

01 -
  • The roasted garlic loses its harsh bite and becomes almost sweet, so even garlic skeptics end up asking for seconds.
  • It's genuinely simple to make but tastes like you spent all day in the kitchen, which never gets old.
  • One big pot, minimal cleanup, and it freezes beautifully if you want to make a double batch on Sunday.
02 -
  • Don't skip the roasting step or rush it—this is where all the magic happens, and underroasted garlic will taste harsh and defeat the whole purpose.
  • When you purée, work in batches if using a countertop blender, and cover the lid loosely with a towel because hot soup likes to splatter in surprising directions.
  • The cream goes in at the very end and barely heats—if the soup is boiling when you add it, you risk breaking the cream and getting a grainy texture instead of that silky dream.
03 -
  • Buy garlic that feels heavy and firm—lightweight bulbs have dried out inside and won't roast as beautifully.
  • Use fresh black pepper that you grind yourself rather than pre-ground; it makes a noticeable difference in the final flavor and adds a little brightness that pre-ground pepper has already lost.
  • If your soup breaks when you add the cream, whisk in a tablespoon of cold water or an extra splash of broth to bring it back together.
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