Roasted Garlic Soup (Printable Version)

A velvety, aromatic soup featuring slow-roasted garlic for a rich, comforting flavor.

# 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 - Olive oil for drizzling

# Step-by-Step Guide:

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 to 40 minutes until cloves are soft and golden.
02 - Allow roasted garlic to cool, then squeeze softened cloves from their skins and set aside.
03 - In a large pot, melt butter over medium heat. Add chopped onion, celery, and carrot. Sauté for 5 to 7 minutes until vegetables are softened.
04 - Add roasted garlic cloves, dried thyme, salt, and black 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 soup until smooth, or transfer in batches to a countertop blender and blend until completely smooth.
07 - Stir in heavy cream and heat gently for 2 to 3 minutes. Taste and adjust seasoning as needed.
08 - Ladle soup into bowls and serve hot, topped with chopped fresh parsley, croutons, or a drizzle of olive oil.

# Additional Tips::

01 -
  • Roasted garlic tastes nothing like raw garlic—it's sweet, nutty, and impossibly creamy without any harsh bite.
  • One pot, minimal chopping, and an immersion blender means you'll actually want to make this on a weeknight instead of ordering takeout.
  • The whole thing comes together in just over an hour, yet it tastes like you've been simmering it all day.
02 -
  • Don't rush the roasting step—underroasted garlic will taste harsh and bitter, while properly roasted garlic becomes your entire soup's personality.
  • If your soup breaks or curdles when you add the cream, the heat was too high; always add cream to a gently simmering pot and warm it low and slow.
  • This soup freezes beautifully for up to three months, but add the cream fresh when you reheat it rather than before freezing.
03 -
  • Buy whole garlic heads rather than pre-peeled cloves—they roast more evenly and the papery skin protects them from drying out.
  • If you don't have an immersion blender, carefully transfer hot soup to a countertop blender in two batches, filling it only halfway each time to avoid splatters.
  • Leftover roasted garlic cloves freeze beautifully and can be squeezed into butter, spread on bread, or stirred into vinaigrettes for weeks afterward.
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