Roasted Garlic Soup (Printable Version)

Comforting velvety soup with mellow roasted garlic, tender potatoes, and aromatic herbs in a creamy vegetable broth.

# Components:

→ Roasted Garlic

01 - 4 large heads 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)

# Method Steps:

01 - Preheat oven to 400°F. Slice tops off garlic heads to expose cloves. Drizzle with olive oil, wrap in foil, and roast for 35-40 minutes until soft and golden. Cool slightly, then squeeze roasted garlic from skins.
02 - Melt butter in a large pot 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 boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
04 - Remove bay leaf. Purée soup with immersion blender until smooth, or transfer to standard blender in batches.
05 - Return soup to pot. Stir in milk and heat gently until warmed through. Season with salt and pepper to taste.
06 - Ladle into bowls and garnish with parsley and optional croutons or toasted bread.

# Expert Advice:

01 -
  • The roasting process turns pungent garlic into something so mild and sweet you could spread it on cake
  • This soup costs almost nothing to make but tastes like something from an upscale bistro
  • It comes together in about an hour but keeps beautifully for days
02 -
  • Squeezing roasted garlic out of its skin is oddly satisfying but also messy. Do it over the pot so you don't lose any of those precious golden cloves
  • Hot soup expands rapidly in a blender. Always remove the center cap and cover with a kitchen towel to prevent accidents
  • The soup will thicken as it sits. Thin with a little more broth or milk when reheating
03 -
  • Russet potatoes work better than waxy varieties here because they break down more completely during blending
  • If you want an ultra smooth soup, pass it through a fine mesh strainer after blending
  • A splash of sherry or white wine added with the onions creates restaurant style depth
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