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To make creamy roasted garlic soup, you will need: - 2 whole bulbs of garlic - 1 medium onion, diced - 2 tablespoons olive oil - 4 cups vegetable broth - 1 large potato, peeled and diced - 1 cup heavy cream (or coconut milk for a vegan option) - Salt and pepper to taste - Fresh thyme leaves for garnish - Croutons for topping (optional) You can swap some ingredients based on what you have: - Use shallots instead of onion for a sweeter taste. - Replace olive oil with butter for a richer flavor. - If you want a lighter soup, choose low-fat milk instead of heavy cream. - For a gluten-free option, skip the croutons or use gluten-free bread. This soup has many healthy ingredients: - Garlic: Boosts your immune system and helps fight colds. - Onion: Good for heart health and adds flavor. - Potatoes: Provide energy and are rich in vitamin C. - Olive oil: Contains healthy fats that are great for your heart. - Thyme: Offers antioxidants and can improve digestion. These ingredients come together to make a tasty and nourishing soup. {{ingredient_image_1}} Roasting garlic makes it sweet and soft. Start by preheating your oven to 400°F (200°C). Take two whole bulbs of garlic and slice the tops off each bulb. This step helps the heat reach the cloves. Drizzle one tablespoon of olive oil over them. Wrap the garlic in aluminum foil. Roast the garlic for 40 minutes. When done, the cloves will be soft and golden. While the garlic roasts, it’s time for the onion and potato. In a large pot, heat one tablespoon of olive oil over medium heat. Add the diced medium onion and sauté it. Cook until the onion turns translucent, which takes about 5 minutes. Next, add the diced large potato. Stir for another 2 minutes to blend the flavors. After the garlic is roasted, squeeze the soft cloves out of their skins into the pot. Pour in 4 cups of vegetable broth and bring it to a boil. Once boiling, reduce the heat and let it simmer for 15 minutes. This step cooks the potatoes until they are tender. Use an immersion blender to puree the soup until smooth. If you don't have one, carefully transfer the soup to a blender in batches. Stir in 1 cup of heavy cream or coconut milk. Heat the soup through without boiling. Season with salt and pepper to taste. Garnish each bowl with fresh thyme leaves and croutons if you like. Enjoy your creamy roasted garlic soup! Roasting garlic brings out its sweet flavor. To roast it well, choose fresh bulbs. Cut the tops off to expose the cloves. Drizzle them with olive oil. Wrap the bulbs in aluminum foil. Bake at 400°F for about 40 minutes. Check for softness; they should feel like butter. This step gives your soup a rich taste. For creamy soup, choose heavy cream or coconut milk. Both add a smooth texture. Stir in the cream after blending the soup. Heat it gently to avoid boiling. This keeps the cream silky. You can also use an immersion blender for a fine blend. This tool makes it easy to reach the right consistency. One mistake is not roasting the garlic long enough. Undercooked garlic can taste harsh. Another mistake is adding cream too soon. Always blend the soup first. Adding cream before blending can cause lumps. Lastly, don’t skip the seasoning. Salt and pepper enhance the flavors. Taste your soup and adjust as needed. Pro Tips Roasting Garlic: Roasting the garlic not only sweetens its flavor but also enhances the overall taste of the soup. Make sure to wrap it tightly in foil to keep it moist. Using Fresh Herbs: For a burst of freshness, consider adding a few sprigs of fresh thyme while simmering the soup, and reserve some for garnish. This will elevate the flavors even more. Blending Tips: If using a traditional blender, allow the soup to cool slightly to avoid any splattering. Blend in small batches and return to the pot to heat through. Vegan Option: For a vegan twist, substitute the heavy cream with coconut milk. It adds a rich creaminess while keeping the recipe plant-based! {{image_2}} You can easily make this soup vegan. Simply swap heavy cream for coconut milk. This change keeps the soup rich and creamy. Coconut milk adds a hint of sweetness too. It works well with roasted garlic flavors. You can also use nut milk, like almond or cashew. Just choose one with no added sugar for the best taste. Adding herbs or spices brings more depth to your soup. Try fresh thyme, as it pairs nicely with garlic. You can also add rosemary for a woodsy taste. A pinch of smoked paprika adds warmth and a hint of smoke. For a little heat, sprinkle in some red pepper flakes. These flavors create a unique twist on the classic recipe. Toppings can elevate your soup's presentation and taste. Croutons add crunch and texture. You could use store-bought or make your own. Toast some bread with olive oil and garlic for a fresh touch. Another option is to add a dollop of vegan sour cream. Chopped chives or green onions also add freshness. These toppings make each bowl special. Once you finish your creamy roasted garlic soup, let it cool first. Pour the soup into an airtight container. You can store it in the fridge for up to three days. Make sure to label the container with the date. This way, you know when to use it. When you're ready to enjoy your soup again, take it out of the fridge. Pour the soup into a pot. Heat it over low to medium heat. Stir it often to avoid sticking. If the soup seems thick, add a splash of vegetable broth or water. Heat until warm, but don’t let it boil. You can freeze leftover soup for future meals. Use a freezer-safe container or freezer bags. Leave some space at the top for expansion. The soup can last for up to three months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat it on the stove as mentioned before. This way, you get to enjoy the rich, warm flavors anytime! Creamy roasted garlic soup can last for about 3 to 4 days in the fridge. To store it, let the soup cool first. Then, pour it into an airtight container. This keeps the soup fresh and safe. Always check for any signs of spoilage before eating. Yes, you can make creamy roasted garlic soup ahead of time. In fact, it often tastes better the next day. Just prepare the soup as directed and store it in the fridge. When you are ready to eat, reheat it gently on the stove. Stir well to mix everything again. You can serve creamy roasted garlic soup with many tasty options. Here are a few ideas: - Crusty bread or baguette - Grilled cheese sandwiches - A fresh green salad - Croutons for added crunch These pairings enhance the soup's flavor and make your meal more filling. You learned how to make creamy roasted garlic soup. We covered ingredients, steps, and tips. I shared ways to store it and answered common questions. This soup is easy and tasty. You can adjust it to fit your diet and add your favorite flavors. Remember these tips to avoid mistakes. Enjoy your soup with tasty sides, and don’t forget to share with friends. Happy cooking!

Creamy Roasted Garlic Soup

A rich and creamy soup made with roasted garlic, perfect for a comforting meal.
Print Recipe Save Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Appetizer
Cuisine American
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 bulbs garlic
  • 1 medium onion, diced
  • 2 tablespoons olive oil
  • 4 cups vegetable broth
  • 1 large potato, peeled and diced
  • 1 cup heavy cream (or coconut milk for a vegan option)
  • to taste salt
  • to taste pepper
  • for garnish fresh thyme leaves
  • for topping croutons (optional)

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • Cut the tops off the garlic bulbs to expose the cloves. Drizzle with 1 tablespoon of olive oil and wrap the bulbs in aluminum foil. Roast in the oven for about 40 minutes, until the cloves are soft and caramelized.
  • In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  • Add the diced potato to the pot and stir for another 2 minutes.
  • Once the garlic is roasted, squeeze the soft cloves out of the skin and add them to the pot.
  • Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for about 15 minutes, or until the potatoes are tender.
  • Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a blender in batches.
  • Stir in the heavy cream (or coconut milk) and mix well. Heat through without boiling, and season with salt and pepper to taste.
  • Once served, garnish each bowl with fresh thyme leaves and croutons if desired.

Notes

Use coconut milk for a vegan version.
Keyword creamy, garlic, soup, vegan option