Description

This rich and comforting Roasted Garlic Soup features deeply caramelized roasted garlic cloves blended with tender potatoes, sautéed onion and celery, and a creamy broth base. Perfectly balanced with a subtle earthiness and smooth texture, this soup makes an ideal starter or light meal. The recipe is simple yet elegant, suitable for vegetarians and gluten-free diets, and can be easily adapted for a dairy-free version.

Ingredients

Scale

Garlic Roasting

2 large heads of garlic
1 tablespoon olive oil

Soup Base

2 tablespoons unsalted butter
1 medium yellow onion, chopped
1 stalk celery, chopped
1 medium potato, peeled and diced
4 cups vegetable or chicken broth

Finishing

1/2 cup heavy cream (optional for extra richness)
Salt and black pepper to taste
Fresh thyme or parsley for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Roast the Garlic: Preheat your oven to 400°F (200°C). Slice the tops off the garlic heads to expose the cloves inside. Drizzle them with olive oil and wrap tightly in aluminum foil. Roast in the oven for 35 to 40 minutes until the cloves are soft and golden brown. Once done, allow them to cool slightly, then squeeze out the roasted garlic cloves from their skins.
Sauté Vegetables: In a large pot, melt the butter over medium heat. Add the chopped onion and celery, cooking them until they become soft and translucent, about 5 minutes. Add the diced potato and continue cooking for another 2 minutes to combine flavors.
Combine Soup Ingredients: Stir in the roasted garlic cloves into the pot. Pour in the broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer gently for 20 to 25 minutes, or until the potatoes are tender and cooked through.
Puree the Soup: Use an immersion blender directly in the pot to puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth, then return to the pot.
Finish and Season: Stir in the heavy cream if you prefer a richer soup. Season with salt and black pepper to your taste. Warm through for a few minutes if needed.
Serve: Ladle the hot soup into bowls and garnish with fresh thyme or parsley if desired. Serve immediately with crusty bread or grilled cheese for a hearty meal.

Notes

For a dairy-free version, omit the butter and heavy cream or substitute with plant-based alternatives like olive oil and coconut cream.
This soup pairs wonderfully with a slice of crusty bread or a grilled cheese sandwich for a satisfying meal.
Using vegetable broth makes this recipe vegetarian, while chicken broth provides extra depth of flavor.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.