Italian Roasted Garlic Soup

Immerse yourself in the comforting flavors of Italy with this creamy and aromatic Italian Roasted Garlic Soup. Featuring caramelized, oven-roasted garlic as the star ingredient, this soup boasts a velvety texture infused with hints of fresh thyme, nutty Parmesan cheese, and a touch of rich heavy cream. The base is built on a golden roux of butter and onions, seamlessly blended with chicken or vegetable stock for depth of flavor. Perfect for cozy evenings, this recipe pairs beautifully with crusty bread for dipping, making it an irresistible choice for garlic lovers and comfort food enthusiasts alike. Ready in just over an hour, this soul-warming soup is an elegant yet simple addition to your culinary repertoire.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 4 whole Garlic bulbs
• 4 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 medium, diced Yellow onion
• 2 tablespoons All-purpose flour
• 6 cups Chicken or vegetable stock
• 1 cup Heavy cream
• 1 teaspoon, chopped Fresh thyme
• 1 whole Bay leaf
• 1 cup, grated Parmesan cheese
• 1 teaspoon (to taste) Salt
• 0.5 teaspoon (to taste) Black pepper
• 1 loaf (optional, for serving) Crusty bread

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Cut the tops off the garlic bulbs to expose the cloves slightly and drizzle each bulb with 1 tablespoon of olive oil. Wrap the bulbs in aluminum foil and roast in the oven for 30-35 minutes, or until the cloves are soft and golden.

Step 3

While the garlic is roasting, melt the butter in a large pot over medium heat. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until translucent and fragrant.

Step 4

Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.

Step 5

Gradually whisk in the chicken or vegetable stock, making sure no lumps remain. Add the thyme, bay leaf, and roasted garlic cloves (squeezed out of their skins).

Step 6

Bring the mixture to a simmer and let it cook for 15-20 minutes to allow the flavors to meld together.

Step 7

Remove the bay leaf, then use an immersion blender to puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth.

Step 8

Stir in the heavy cream and grated Parmesan cheese, and season with salt and black pepper to taste. Heat the soup gently for another 5 minutes, but do not let it boil.

Step 9

Serve hot with slices of crusty bread on the side for dipping. Garnish with additional Parmesan or a sprinkle of fresh thyme, if desired.

Nutrition Facts

Serving size	2697.2 grams (2697.2g)

Amount per serving	% Daily Value*
Calories	3677

Total Fat 209.50g	269%
Saturated Fat 93.70g	469%
Polyunsaturated Fat 5.30g
Cholesterol 391mg	130%
Sodium 10863mg	472%
Total Carbohydrate 345.60g	126%
Dietary Fiber 18.30g	65%
Total Sugars 16.50g
Protein 101.40g	203%

Vitamin D 0IU	0%
Calcium 1503mg	116%
Iron 22mg	123%
Potassium 1744mg	37%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.3%

Protein: 11.0%

Carbs: 37.6%