Description
This comforting Roasted Garlic Soup is a creamy and flavorful dish perfect for garlic lovers. Roasting the garlic brings out its natural sweetness and mellows its pungency, creating a rich base. Combined with sautéed onions, fresh thyme, and a touch of cream, this soup offers a velvety texture and aromatic depth. Ideal as a warm starter or light meal, it’s easy to prepare and beautifully garnished with croutons, parsley, or Parmesan cheese.
Ingredients
Scale
Roasted Garlic
- 3 large heads of garlic
- 2 tablespoons olive oil
Sauté Base
- 1 onion, finely chopped
- 2 tablespoons butter
Soup Base
- 4 cups vegetable or chicken broth
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1/4 teaspoon ground nutmeg (optional)
- Salt and pepper to taste
Finishing Touches
- 1/2 cup heavy cream or coconut milk
Optional Toppings
- Croutons
- Fresh parsley
- Parmesan cheese
Instructions
- Roast the Garlic: Preheat your oven to 400°F (200°C). Slice off the tops of the garlic heads to expose the cloves, drizzle them with olive oil, then wrap tightly in foil. Place in the oven and roast for 30-40 minutes until the garlic cloves are soft and caramelized. Remove and let cool, then squeeze the roasted garlic cloves out of their skins.
- Sauté the Onion: In a large pot, melt the butter over medium heat. Add the finely chopped onion and sauté for about 5 minutes, until the onion becomes translucent and soft, enhancing its natural sweetness to complement the garlic.
- Add Roasted Garlic: Add the squeezed roasted garlic cloves to the pot with the onions. Break up the garlic slightly with a spoon to distribute evenly. Stir in the fresh thyme leaves, a pinch of salt, and ground nutmeg if using, to build a complex flavor base.
- Add Broth and Simmer: Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let the soup simmer gently for 15-20 minutes so the flavors meld beautifully.
- Blend the Soup: Use an immersion blender directly in the pot to puree the soup until silky smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until creamy. Return the blended soup to the pot to proceed.
- Add Cream: Stir in the heavy cream or coconut milk to add richness and a velvety texture. Taste and adjust the seasoning with salt and pepper as needed. Warm the soup over low heat for an additional 5 minutes, being careful not to boil after adding cream.
- Serve: Ladle the warm soup into bowls and garnish with optional toppings such as crunchy croutons, freshly chopped parsley, or a sprinkling of grated Parmesan cheese for an extra burst of flavor and texture.
Notes
- Roasting garlic softens its pungency and adds sweetness, making it the key flavor element of the soup.
- You can substitute heavy cream with coconut milk for a dairy-free version.
- The soup can be made a day ahead; reheating gently on the stovetop is recommended.
- Use vegetable broth for a vegetarian option or chicken broth for a richer flavor.
- Be cautious when blending hot soup to avoid splatters; ventilate the blender’s lid slightly.
- Adding nutmeg is optional but adds a subtle warm spice that enhances the garlic flavor.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to 1 month.
