Roasted Garlic Soup (Printable Version)

A velvety soup with slow-roasted garlic for rich, comforting flavor perfect for chilly days.

# What You Need:

→ Vegetables

01 - 3 large heads garlic
02 - 1 medium yellow onion, chopped
03 - 1 celery stalk, chopped
04 - 1 medium carrot, chopped

→ Dairy

05 - 2 tablespoons unsalted butter
06 - 1/2 cup heavy cream

→ Liquids

07 - 4 cups vegetable broth

→ Seasonings

08 - 1/2 teaspoon dried thyme
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/2 teaspoon salt, or to taste

→ Garnishes

11 - Chopped fresh parsley
12 - Croutons or toasted gluten-free bread
13 - Drizzle of olive oil

# How-To Steps:

01 - Preheat oven to 400°F. Slice tops off garlic heads to expose cloves. Drizzle with olive oil, wrap in foil, and roast for 35-40 minutes until cloves are soft and golden.
02 - Allow roasted garlic to cool, then squeeze cloves out of skins and set aside.
03 - In large pot, melt butter over medium heat. Add onion, celery, and carrot, sautéing for 5-7 minutes until softened.
04 - Add roasted garlic, thyme, salt, and pepper to pot. Cook for 2 minutes while stirring.
05 - Pour vegetable broth into pot. Bring to boil, then reduce heat and simmer for 10 minutes.
06 - Using immersion blender, purée soup until smooth. Alternatively, transfer to countertop blender in batches and blend until smooth.
07 - Stir in heavy cream and heat gently for 2-3 minutes. Adjust seasoning as needed.
08 - Ladle soup into bowls and garnish with chopped parsley, croutons, or drizzle of olive oil. Serve immediately.

# Expert Tips:

01 -
  • The roasted garlic becomes naturally sweet and mellow, so you get all the warmth without any harsh bite.
  • It comes together in just over an hour, yet tastes like you've been simmering it all afternoon.
  • One bowl actually makes you feel better—the garlic does real work for your immune system, not just flavor.
02 -
  • Don't skip roasting the garlic or try to rush it—that slow, gentle heat is what turns the flavor from harsh to honey-sweet, and no shortcuts will replicate it.
  • If your blended soup looks gloppy instead of smooth, you probably added the cream before blending—next time blend first, then cream, and you'll get that restaurant-quality silkiness.
03 -
  • Roast your garlic ahead of time—it keeps for days in the fridge, so you can have soup ready in 20 minutes flat whenever you need it.
  • If you don't have heavy cream, a splash of whole milk mixed with a bit of olive oil actually creates a lighter but still luxurious texture that some people prefer.
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