Roasted Garlic Soup (Print View)

A velvety, comforting blend of roasted garlic and vegetables for cozy meals.

# Components:

→ Roasted Garlic

01 - 4 large heads of garlic
02 - 2 tablespoons olive oil

→ Soup Base

03 - 2 tablespoons unsalted butter
04 - 1 medium yellow onion, finely chopped
05 - 1 large russet potato, peeled and diced
06 - 4 cups low-sodium vegetable broth
07 - 1 cup whole milk or unsweetened plant-based milk
08 - 1/2 teaspoon dried thyme
09 - 1 bay leaf
10 - Salt and freshly ground black pepper to taste

→ Garnish

11 - 2 tablespoons chopped fresh parsley
12 - Croutons or toasted bread, optional

# Directions:

01 - Preheat oven to 400°F. Slice the tops off garlic heads to expose cloves. Drizzle with olive oil, wrap in foil, and roast for 35-40 minutes until soft and golden. Allow to cool slightly, then squeeze roasted garlic out of skins.
02 - In a large pot, melt butter over medium heat. Add chopped onion and sauté until translucent, approximately 5 minutes.
03 - Add diced potato, roasted garlic, thyme, bay leaf, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
04 - Remove the bay leaf. Use an immersion blender to purée the soup until smooth, or transfer to a blender in batches.
05 - Return the soup to the pot. Stir in milk and heat gently until warmed through. Season with salt and pepper to taste.
06 - Ladle into bowls and garnish with fresh parsley and optional croutons or toasted bread.

# Expert Advice:

01 -
  • The roasted garlic becomes buttery and sweet, not harsh or overpowering like raw garlic can be.
  • It comes together in just over an hour and feels fancy enough to serve guests, but simple enough for a Tuesday dinner.
  • One bowl of this and you feel like you've given your body something genuinely good.
02 -
  • Don't skip the roasting step—raw garlic will taste sharp and one-dimensional, but roasted garlic becomes something entirely different and beautiful.
  • If your soup breaks or gets grainy when you add the milk, it's usually because the heat was too high; always add milk to a soup that's off the heat or at least very low heat.
03 -
  • Save the roasted garlic skins and the foil wrapper—let them cool and you can often squeeze a few more cloves out than you expected on the first try.
  • If you don't have an immersion blender, a regular blender works just fine, but be patient and work in batches; hot soup can surprise you if you're not careful.
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