Description
This wonderfully creamy garlic soup is full of the deliciously mellow umami flavor of slow-roasted garlic. It’s a surprisingly simple recipe that you’ll want to make all soup season long!
Ingredients
Scale
- 3 heads garlic
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large white onion
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- ½ cup vegetable stock (as a substitute for non-suitable liquids)
- 1 tablespoon Italian seasoning
- 4 cups vegetable stock
- 2 medium russet potatoes, peeled and quartered
- ½ cup heavy cream
- ½ cup grated parmesan cheese
- Mini soup croutons
- Minced parsley
- Extra grated parmesan cheese for garnish
Instructions
- Step: Preheat your oven to 400 degrees Fahrenheit.
- Step: Cut the tips off the heads of garlic and place them cut side up in the center of a piece of aluminum foil.
- Step: Drizzle the tops with olive oil then close the foil around them to create 3 little packages. Place the garlic in a small baking dish and roast for 45 minutes, or until it is soft. Remove it from the oven and carefully open the packages so the garlic can cool.
- Step: While the garlic is roasting, melt the butter in a medium-sized soup pot over medium-high heat.
- Step: Add the onion, salt, and pepper and saute until the onion is translucent – about 3 minutes.
- Step: Add the vegetable stock and Italian seasoning and simmer for 1 minute.
- Step: Add the vegetable stock and potatoes to the pot. Bring the pot to a simmer, reduce the heat and cover the pot and continue to simmer for 15 minutes, or until the potatoes are soft.
- Step: Once the roasted garlic is cool enough to handle, squeeze the cloves from the skin and add them to the pot of soup.
- Step: Use an immersion blender to blend the soup until it’s super creamy.
- Step: Stir in the cream and parmesan and season to taste with salt and pepper.
- Step: Serve the soup with a handful of mini soup croutons, some minced parsley, and a little grated parmesan cheese.
Notes
If using a regular blender, let the soup cool for a few minutes first. Work in batches, filling the blender only half full, and hold the lid down while blending. For the best flavor, use high-quality vegetable stock.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting, Simmering
- Cuisine: North American
Nutrition
- Serving Size: 1.5 cups
- Calories: 305 kcal
- Sugar: 4 g
- Sodium: 776 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 44 mg