Roasted Garlic Soup - Rich and Creamy!
This wonderfully creamy garlic soup is full of the deliciously mellow umami flavor of slow-roasted garlic. It's a surprisingly simple recipe that you'll want to make all soup season long!
Ingredients
- 3 heads garlic
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large white onion
- 1 teaspoon EACH: sea salt and pepper
- ½ cup white wine, can sub stock
- 1 tablespoon Italian seasoning
- 4 cups chicken stock, can sub vegetable stock
- 2 medium russet potatoes, peeled and quartered
- ½ cup cream
- ½ cup grated parmesan
Garlic Soup Toppings
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Cut the tips off the heads of garlic and place them cut side up in the center of a piece of aluminum foil (see notes). Drizzle the tops with olive oil then close the foil around them to create 3 little packages. Place the garlic in a small baking dish and roast for 45 minutes, or until it is soft. Remove it from the oven and carefully open the packages so the garlic can cool.3 heads garlic, 1 tablespoon olive oil
- While the garlic is roasting, begin the soup. Melt the butter in a medium-sized soup pot over medium-high heat. Add the onion, salt, and pepper and saute until the onion is translucent - about 3 minutes.1 tablespoon butter, 1 large white onion, 1 teaspoon EACH: sea salt and pepper
- Add the white wine and Italian seasoning and simmer for 1 minute. Add the chicken stock and potatoes to the pot. Bring the pot to a simmer, reduce the heat and cover the pot and continue to simmer for 15 minutes, or until the potatoes are soft.½ cup white wine, 1 tablespoon Italian seasoning, 4 cups chicken stock, 2 medium russet potatoes
- Once the roasted garlic is cool enough to handle, squeeze the cloves from the skin and add them to the pot of soup.
- Use an immersion blender (or regular blender - see notes) to blend the soup until it's super creamy. Stir in the cream and parmesan and season to taste with salt and pepper.½ cup cream, ½ cup grated parmesan
- Serve the soup with a handful of mini soup croutons, some minced parsley, a little grated parmesan cheese.
Notes
Blend: If using a regular blender, let the soup cool for a few minutes first. Then work in batches, filling the blender only half full each time, and hold the lid down while blending the soup. Hot liquids expand when blended and can pop the lid off blenders.
Coutons: I love the mini soup croutons you see in the photos. They're crispy, bite-sized, seasoned with herbs and garlic, and the perfect size to fit several on a spoon without overwhelming the soup. You won't regret making them!
Serving: 1 serving = 1 ½ cups, Calories: 305kcal, Carbohydrates: 27g, Protein: 10g, Fat: 16g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 44mg, Sodium: 776mg, Potassium: 607mg, Fiber: 2g, Sugar: 4g, Vitamin A: 443IU, Vitamin C: 11mg, Calcium: 166mg, Iron: 2mg