Description
A rich and velvety roasted garlic soup made with potatoes, cream, parmesan cheese, and savory herbs for the ultimate comforting meal.
Ingredients
3 heads garlic
1 tablespoon olive oil
1 tablespoon butter
1 large white onion, chopped
1 teaspoon sea salt
1 teaspoon black pepper
1/2 cup vegetable stock
1 tablespoon Italian seasoning
4 cups chicken stock or vegetable stock
2 medium russet potatoes, peeled and quartered
1/2 cup heavy cream
1/2 cup grated parmesan cheese
Optional toppings:
Mini croutons
Chopped parsley
Extra grated parmesan cheese
Instructions
1. Preheat the oven to 400°F. Slice the tops off the garlic heads, place them cut side up on foil, and drizzle with olive oil. Wrap tightly and roast in a baking dish for about 45 minutes, until the cloves are soft and golden. Open the foil carefully and let the garlic cool.
2. While the garlic roasts, melt the butter in a soup pot over medium-high heat. Add the onion, salt, and pepper. Cook for about 3 minutes, stirring often, until the onion softens.
3. Pour in the vegetable stock and stir in the Italian seasoning. Let it simmer for 1 minute. Add the chicken stock and potatoes, then bring the soup to a gentle simmer. Cover and cook for about 15 minutes, or until the potatoes are tender.
4. Squeeze the roasted garlic cloves out of their skins and add them to the pot. Blend the soup with an immersion blender until smooth and creamy.
5. Stir in the heavy cream and parmesan cheese. Taste and adjust the seasoning as needed.
6. Serve warm with mini croutons, chopped parsley, and extra parmesan cheese.
Notes
Use vegetable stock for a fully vegetarian version.
Roasted garlic creates a sweeter and milder flavor than raw garlic.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soups & Stews
- Method: Roasting and Simmering
- Cuisine: American