Velvety Roasted Garlic Soup (Printable)

Velvety soup with slow-roasted garlic, cream, and herbs. Comforting and perfect for boosting immunity on cold days.

# What You'll Need:

→ Vegetables

01 - 3 large heads garlic
02 - 1 medium yellow onion, chopped
03 - 1 celery stalk, chopped
04 - 1 medium carrot, chopped

→ Dairy

05 - 2 tablespoons unsalted butter
06 - 1/2 cup heavy cream

→ Liquids

07 - 4 cups vegetable broth

→ Seasonings

08 - 1/2 teaspoon dried thyme
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/2 teaspoon salt, or to taste

→ Garnishes

11 - Chopped fresh parsley
12 - Croutons or toasted gluten-free bread
13 - Drizzle of olive oil

# How to Make It:

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 to 40 minutes until cloves are soft and golden.
02 - Allow garlic to cool slightly, then squeeze roasted cloves from their skins and set aside.
03 - In a large pot, melt butter over medium heat. Add onion, celery, and carrot, sautéing for 5 to 7 minutes until softened.
04 - Add roasted garlic, thyme, salt, and pepper to the pot. Cook for 2 minutes while stirring constantly.
05 - Pour vegetable broth into the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
06 - Using an immersion blender, purée the soup until smooth. Alternatively, transfer to a countertop blender in batches and process until smooth.
07 - Stir in heavy cream and heat gently for 2 to 3 minutes. Adjust seasoning to taste.
08 - Pour soup into bowls and garnish with chopped parsley, croutons, or a drizzle of olive oil. Serve immediately while hot.

# Expert Suggestions:

01 -
  • The roasted garlic melts into silk without any harsh bite, so even garlic skeptics find themselves asking for seconds.
  • It comes together faster than you'd think, especially if you roast the garlic ahead of time, making it perfect for weeknight dinners.
  • One pot, one blender, minimal cleanup—but tastes like you spent all afternoon in the kitchen.
02 -
  • Don't skip the roasting step thinking you can just use raw garlic—it's the entire point, and raw garlic will give you a harsh, bitter soup that tastes nothing like this one.
  • The cream must be added near the very end and heated gently, never boiled, or it can separate and look curdled even though it's perfectly safe to eat.
03 -
  • Buy garlic heads that feel heavy for their size and have tight, papery skin—this indicates fresh, full cloves that will roast beautifully.
  • If you don't have an immersion blender, a regular blender works just fine, but blend in smaller batches and let the hot soup cool slightly before blending to avoid splatters and burns.
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