Pin It When the air turns crisp and you crave something deeply warming, nothing compares to the aromatic allure of slow-roasted garlic. This Roasted Garlic Soup is a velvety, masterfully balanced dish that turns simple root vegetables and cream into a luxurious comfort meal. By roasting the garlic until it becomes sweet and spreadable, we create a rich foundation that boosts immunity and provides a soothing, savory experience perfect for any chilly day.
Pin It The process of making this soup is as much about the scent as it is the taste. As the garlic heads roast in the oven, your kitchen will be filled with a mouthwatering aroma that promises a truly gourmet meal. Once blended, the soup achieves a beautiful consistency that coats the spoon and warms the soul.
Ingredients
- 3 large heads of garlic
- 1 medium yellow onion, chopped
- 1 celery stalk, chopped
- 1 medium carrot, chopped
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- 4 cups vegetable broth
- 1/2 teaspoon dried thyme
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon salt, or to taste
- Optional garnishes: Chopped fresh parsley, croutons or toasted gluten-free bread, drizzle of olive oil
Instructions
- Step 1
- Preheat the oven to 400°F (200°C). Slice the tops off the garlic heads to expose the cloves. Drizzle with a little olive oil, wrap in foil, and roast for 35–40 minutes until the cloves are soft and golden.
- Step 2
- Allow the garlic to cool, then squeeze the roasted cloves out of their skins and set aside.
- Step 3
- In a large pot, melt the butter over medium heat. Add onion, celery, and carrot, and sauté for 5–7 minutes until softened.
- Step 4
- Add the roasted garlic, thyme, salt, and pepper. Cook for 2 minutes, stirring.
- Step 5
- Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Step 6
- Use an immersion blender (or transfer to a countertop blender in batches) to purée the soup until smooth.
- Step 7
- Stir in the heavy cream and heat gently for 2–3 minutes. Adjust seasoning if needed.
- Step 8
- Serve hot, garnished with chopped parsley, croutons, or a drizzle of olive oil.
Zusatztipps für die Zubereitung
To ensure the smoothest texture, make sure the roasted garlic is completely soft before squeezing it into the pot. When using a countertop blender for hot soup, always blend in small batches and hold the lid down with a towel to prevent steam pressure from causing splashes.
Varianten und Anpassungen
For a vegan version of this comforting classic, simply substitute the unsalted butter with olive oil and swap the heavy cream for full-fat coconut cream. If you are following a gluten-free diet, ensure your croutons or side bread are certified gluten-free.
Serviervorschläge
This soup is a star on its own but pairs wonderfully with crusty artisan bread for dipping. For a complete meal, serve it alongside a crisp green salad tossed in a light vinaigrette. To add a final touch of elegance, finish each bowl with a few drops of high-quality olive oil and a sprinkle of fresh herbs.
Pin It Every spoonful of this Roasted Garlic Soup offers a moment of pure culinary bliss. Whether you are hosting a dinner party or enjoying a quiet night in, its rich flavors and smooth finish are sure to make it a recurring favorite in your kitchen.
Recipe FAQs
- → What does roasted garlic soup taste like?
Roasted garlic offers a sweet, mellow flavor compared to raw garlic's sharpness. The soup becomes velvety and savory with subtle caramelized notes from the roasting process.
- → Can I make this soup ahead of time?
Absolutely. The flavors actually improve after sitting overnight. Store in the refrigerator for up to 3 days and reheat gently, adding a splash of cream or broth if needed.
- → How do I roast garlic properly?
Slice the tops off garlic heads, drizzle with olive oil, wrap in foil, and roast at 400°F for 35-40 minutes until cloves are soft and golden. Let cool before squeezing out the roasted cloves.
- → What can I serve with roasted garlic soup?
Crusty bread, homemade croutons, or toasted gluten-free bread make perfect accompaniments. A simple green salad also balances the rich, creamy texture beautifully.
- → Can I freeze this soup?
Freeze without the cream for up to 3 months. Thaw overnight in the refrigerator, reheat, and stir in fresh cream when serving for best texture and flavor.
- → How can I make this soup vegan?
Replace butter with olive oil and substitute heavy cream with full-fat coconut cream or cashew cream. The result remains velvety and satisfying.