Description
This Easy Roasted Garlic Soup is a comforting and creamy dish made by roasting potatoes, shallots, and garlic, then blending them with broth and cream for a rich and flavorful meal. Perfectly garnished with crispy bacon, cheddar cheese, and fresh herbs, this soup is ideal for a cozy lunch or dinner, served alongside a warm baguette.
Ingredients
Scale
Roasted Garlic Soup:
- 8 medium waxy potatoes (about 1 kg), peeled and diced
- 2 shallots, peeled and halved
- 5 heads garlic, cut the tops off
- Olive oil for drizzling
- Salt and pepper to taste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 3 cups (750 ml) chicken or vegetable broth (or more to desired consistency)
- 1 cup (250 ml) heavy cream/double cream
Serving:
- Crispy bacon or pancetta, crumbled
- Grated/shredded mild cheddar cheese
- Chopped parsley, dill, or chives
- Fresh baguette
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables, which helps develop deep, sweet flavors.
- Prepare Vegetables: Place the diced potatoes, halved shallots, and trimmed garlic heads on a baking sheet lined with parchment paper for easy cleanup and even roasting.
- Season and Oil: Drizzle generously with olive oil, then season with salt, pepper, dried thyme, and dried rosemary to infuse flavor while roasting.
- Roast Vegetables: Roast in the preheated oven for 30 minutes. Then remove, cover with kitchen foil, and return to the oven for an additional 15-25 minutes until potatoes are tender and garlic cloves are soft and golden.
- Transfer and Squeeze Garlic: Transfer all roasted vegetables into a large pot. Squeeze the softened garlic cloves out of their skins into the pot for a rich garlic flavor.
- Add Liquids: Pour in the chicken or vegetable broth and heavy/double cream to create the soup base.
- Blend Soup: Using a hand blender, blend the soup until smooth and creamy while the vegetables are still hot. Alternatively, blend in a food processor or blender and return it to the pot.
- Season to Taste: Taste the soup and adjust seasoning by adding salt and pepper as needed to suit your preference.
- Warm Soup: Gently reheat the soup over medium heat on the stove to achieve the perfect serving temperature without boiling.
- Serve and Garnish: Ladle the soup into bowls and garnish with a drizzle of olive oil, crispy bacon, shredded cheddar cheese, and chopped herbs like parsley, dill, or chives.
- Enjoy: Serve hot with a fresh baguette for a delicious and hearty meal.
Notes
- You can use either chicken or vegetable broth depending on your dietary preference.
- For a dairy-free version, substitute heavy cream with coconut cream or omit entirely.
- Ensure the garlic is well roasted to bring out its natural sweetness and mellow flavor.
- Adjust the thickness of the soup by adding more broth to reach your desired consistency.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
Nutrition
- Serving Size: 1 bowl (about 300 ml)
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
