Description
This Easy Roasted Garlic Soup is a comforting and flavorful dish featuring tender roasted potatoes, shallots, and garlic, simmered with herbs and blended with cream for a rich, velvety texture. Perfect for a cozy meal, it can be served with crispy bacon, shredded cheddar cheese, fresh herbs, and crusty baguette.
Ingredients
Scale
Roasted Garlic Soup:
- 8 medium waxy potatoes (about 1 kg), peeled and diced
- 2 shallots, peeled and halved
- 5 heads garlic, tops cut off
- Olive oil for drizzling
- Salt and pepper to taste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 3 cups (750ml) chicken or vegetable broth (or more to desired consistency)
- 1 cup (250ml) heavy cream / double cream
For Serving:
- Crispy bacon or pancetta, crumbled
- Grated or 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.
- Prepare Vegetables: Place the diced potatoes, halved shallots, and whole garlic heads with their tops cut off onto a baking sheet lined with parchment paper.
- Season and Roast: Drizzle generously with olive oil, then season with salt, pepper, dried thyme, and dried rosemary. Place the baking sheet in the oven and roast for 30 minutes.
- Continue Roasting: After the initial roasting time, remove the baking sheet from the oven, cover it tightly with kitchen foil, and return it to the oven for another 15-25 minutes, or until the potatoes are tender and garlic cloves are soft and golden.
- Extract Garlic and Transfer: Remove the roasted vegetables from the oven and transfer them into a large pot. Squeeze the roasted garlic cloves out of their skins directly into the pot.
- Add Liquids: Pour in the chicken or vegetable broth, followed by the heavy or double cream. Stir to combine the ingredients thoroughly.
- Simmer and Blend: Heat the mixture on the stovetop until it simmers gently and the flavors meld. Use an immersion blender or transfer the soup to a blender in batches to puree until smooth and creamy.
- Adjust Consistency and Season: If needed, add more broth to reach desired soup consistency. Taste and adjust seasoning with additional salt and pepper if necessary.
- Serve: Ladle the soup into bowls and top with crispy crumbled bacon or pancetta, shredded mild cheddar cheese, and chopped fresh herbs like parsley, dill, or chives. Serve with slices of fresh baguette for dipping.
Notes
- You can substitute vegetable broth for a vegetarian version, and omit bacon to keep it vegetarian-friendly.
- For a lighter option, use half-and-half or milk instead of heavy cream, but the soup will be less rich.
- Roasting garlic heads enhances their natural sweetness and mellows their pungency, key to the soup’s depth of flavor.
- Use an immersion blender for ease, or a regular blender in batches—just be careful with hot liquids to avoid splattering.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 610 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 90 mg
