Creamy Roasted Garlic Soup is comfort food with a side of obsession. Combining roasted garlic, tender potatoes and nutty parmesan in a cozy soup it is absolute perfection. Just make sure you serve it to whoever is within reach.
Because this soup is a must try
- Rich, comforting flavor:Roasted garlic, tender potatoes and parmesan combine for a silky, flavorful soup
- Simple and delicious:All the creamy, gourmet-tasting goodness comes together in one dish. No complicated steps or fancy techniques are needed.
- Flexible enough for any flavor mood:It’s a versatile soup that pairs beautifully with salad, sandwiches, crusty bread, or a sprinkle of your favorite toppings.
Ingredients for Roasted Garlic Soup
- Shallot: The shallot adds a delicate, delicate onion flavor. You can use yellow onion or leeks instead.
- Herbs: Customize your herbal blend. Basil, rosemary or parsley all work. If using fresh herbs, 1 tablespoon fresh herbs = 1 teaspoon dried herbs.
- Garnish: If you really love garlic, garnish the soup with additional roasted garlic cloves. Also, croutons, fresh herbs and grated parmesan.
How to Make Creamy Roasted Garlic Soup
All the rich, smooth flavor of roasted garlic soup comes together in the blink of an eye. This version is creamy, comforting, and easy enough to make any night of the week.
- Roasted Garlic: Preheat oven to 400ºF. Cut off the tops of 4 heads of garlic and place them on a sheet of foil. Drizzle the olive oil over the garlic, wrap it tightly in foil, and place it on a baking sheet. Cook for 45 minutes or until garlic is golden and soft.
- Sautéed shallots: Melt the butter in a large saucepan over medium-high heat. Add the diced shallots and cook until the shallots begin to soften.
- Simmer: Add salt, black pepper, dried thyme, dried oregano, chicken broth, and yellow potatoes. Simmer until the potatoes are soft, about 20 minutes.
- Add the roasted garlic: Squeeze the roasted garlic from the peel, then add it to the pot.
- Puree soup: Blend the soup in the blender or with the immersion blender until smooth.
- Serve: Mix the cream and parmesan. If necessary, adjust the seasonings and serve the soup with croutons, parmesan and fresh parsley, if desired.
Press
Roasted Garlic Soup
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Ingredients
- 4 heads garlic
- 2 spoons olive oil
- 2 spoons butter
- 2 chopped shallot
- ¾ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 4 cups chicken broth
- 4 medium yellow potatoes, peeled and cut into large cubes about 2 cups
- ¾ cup cream
- ½ cup parmesan
Optional condiments
- toast
- parmesan
- fresh herbs
Instructions
-
Preheat oven to 400 degrees Fahrenheit. Cut off the tops 4 heads of garlic and place them on a sheet of foil. Drizzle 2 tablespoons of olive oil on top of the garlic, wrap it tightly in foil and place on a baking sheet. Cook for 45 minutes or until garlic is golden and soft.
-
Loose 2 tablespoons butter in a large pot over medium-high heat. Add 2 diced shallots and cook until the shallots begin to soften.
-
Add ¾ teaspoon of salt, ½ teaspoon pepper, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 4 cups chicken brothAND 4 medium yellow potatoes, peeled and cut into large cubes. Simmer until the potatoes are soft, about 20 minutes.
-
Squeeze the roasted garlic from the skin and add it to the pot. Blend the soup in the blender or with the immersion blender until smooth.
-
Mix ¾ cup cream AND ½ cup parmesan. If necessary, adjust the seasonings and serve the soup with croutons, parmesan and parsley, if desired.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight, then reheat on the stovetop over low heat until thoroughly heated.
Nutrition
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