Roasted Garlic Soup (Printable)

A creamy, aromatic soup with slow-roasted garlic for rich, comforting flavor. Perfect for 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

# Directions:

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

# Expert Tips:

01 -
  • The slow-roasted garlic creates this incredible depth that makes people think you spent all day cooking, when really the oven does most of the work.
  • It freezes beautifully, so you can make a double batch and have liquid comfort ready whenever life gets overwhelming.
02 -
  • Never rush the garlic roasting process – I once tried to increase the temperature to save time and ended up with bitter, burnt garlic that ruined the entire batch.
  • Let the soup cool slightly before blending if using a countertop blender, or the pressure from the heat can cause the lid to blow off, creating a kitchen disaster I learned about the hard way.
03 -
  • When selecting garlic, press gently on the head – it should feel firm with no give, and the papery skin should be tight and intact for the freshest flavor in your soup.
  • Save time by roasting extra heads of garlic when you make this soup and storing the cloves in a bit of olive oil in the fridge – theyll keep for a week and give you a head start on your next batch.
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