Description
A cozy, creamy blend of roasted garlic, tender chicken, and velvety broth. This Chicken & Roasted Garlic Cream Soup is the ultimate comfort food—rich, flavorful, and easy to make for weeknight dinners or weekend gatherings.
Ingredients
20 cloves garlic, unpeeled
2 tablespoons olive oil
Salt and black pepper, to taste
2 tablespoons butter
1 medium onion, thinly sliced
12 cloves garlic, peeled and minced
1/2 teaspoon dried thyme
4 cups chicken broth
1/2 cup heavy cream
1 1/2 pounds cooked chicken breast or thighs, cubed
Instructions
1. Preheat the oven to 350°F. Place the unpeeled garlic cloves in a small baking dish. Drizzle with olive oil, season with salt and pepper, and toss to coat.
2. Roast the garlic for about 35 minutes, until soft and lightly golden. Let cool slightly, then squeeze the softened garlic out of the skins into a small bowl.
3. In a large pot over medium heat, melt the butter. Add the sliced onion and cook for about 6 minutes, stirring occasionally, until soft and translucent.
4. Stir in the roasted garlic, minced garlic, and dried thyme. Cook for 2 to 3 minutes, until fragrant.
5. Pour in the chicken broth and bring to a gentle simmer. Cook uncovered for 20 minutes to let the flavors blend.
6. Carefully blend the soup until smooth using an immersion blender or countertop blender.
7. Stir in the cream and cubed chicken. Season with additional salt and pepper as needed.
8. Warm the soup gently for a few minutes, then serve hot.
Notes
For a lighter version, substitute half-and-half for heavy cream. To make dairy-free, use olive oil and a plant-based cream alternative. This soup freezes well—just add cream after reheating.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Soups & Stews
- Method: Roasting, Simmering, Blending
- Cuisine: American