Roasted Garlic Soup

Warm, comforting, and irresistibly flavorful, this roasted garlic soup is a creamy delight that transforms simple ingredients into a luxurious bowl of goodness. Featuring caramelized roasted garlic, buttery sautéed onions, and tender potatoes, this recipe strikes the perfect balance between earthy, savory, and velvety-smooth. A splash of heavy cream adds richness, while dried thyme enhances the soup's aromatic depth. Ready in under an hour, this dish is not only easy to prepare but also makes an impressive starter or a cozy main course when paired with crusty bread. Perfect for garlic lovers, this soup showcases the magical transformation of garlic through roasting, turning pungent cloves into a sweet, mellow masterpiece.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 whole garlic heads
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 large, diced yellow onion
• 2 medium, peeled and diced potatoes
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon, dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 slices, for serving (optional) crusty bread

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice off the tops of the garlic heads to expose the cloves. Drizzle 1 tablespoon of olive oil over the exposed cloves, then wrap each garlic head tightly in aluminum foil.

Step 3

Place the wrapped garlic heads on a baking sheet and roast in the oven for 30-35 minutes, or until the cloves are golden and soft.

Step 4

While the garlic is roasting, heat the remaining 2 tablespoons of olive oil and the butter in a large pot over medium heat.

Step 5

Add the diced onion to the pot and sauté for 5-7 minutes, until softened and translucent.

Step 6

Stir in the diced potatoes and cook for another 2 minutes.

Step 7

Once the garlic is done roasting, allow it to cool slightly. Squeeze the softened garlic cloves out of their skins and add them to the pot.

Step 8

Pour in the vegetable broth and add the dried thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 20 minutes, or until the potatoes are very tender.

Step 9

Using an immersion blender (or in batches with a countertop blender), puree the soup until smooth and creamy.

Step 10

Stir in the heavy cream and heat the soup on low for another 2-3 minutes, being careful not to let it boil.

Step 11

Taste and adjust seasoning if needed.

Step 12

Serve hot, optionally garnished with a drizzle of olive oil or a sprinkle of fresh thyme, alongside crusty bread.

Nutrition Facts

Serving size	2372 grams (2372.0g)

Amount per serving	% Daily Value*
Calories	3283

Total Fat 164.60g	211%
Saturated Fat 72.60g	363%
Polyunsaturated Fat 6.80g
Cholesterol 302mg	101%
Sodium 5945mg	258%
Total Carbohydrate 382.40g	139%
Dietary Fiber 35.20g	126%
Total Sugars 31.60g
Protein 70.20g	140%

Vitamin D 0IU	0%
Calcium 958mg	74%
Iron 22mg	124%
Potassium 5635mg	120%

*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: 45.0%

Protein: 8.5%

Carbs: 46.5%