Garlic Soup (Velouté) • Country French Recipe

The pressure builds and you start counting down minutes until you eat. You feel that hiss and see the little steam cues popping around the sealing ring. It
It9s kinda thrilling, knowing something warm and creamy is almost ready for you to dive into.

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The smell starts creeping in, that deep roasted garlic hitting your nose in waves. You kinda catch yourself sneaking extra glances at the cooker, impatient but excited. It
It9s gonna be worth the wait, no doubt.

When the timer finally lets you do a quick release, you almost wanna shout. The kitchen fills with a cozy garlic aroma, promising richness that
It9s creamy and smooth. You know this soup gonna hug your insides the right way.

Why Your Cooker Beats Every Other Pot

• Pressure cooks soup super fast compared to regular stovetop simmering.
• Locks in flavors tight, making everything taste richer and deeper.
• Works great for roasting garlic ahead, then finishing soup right in the pot.
• Natural release keeps cream soups silky without splatter or mess.
• Quick release lets you control cooking time perfectly so garlic and potatoes don
  It9t overcook.
• One pot means less cleanup, which you definitely appreciate after hungry cooking.

What Goes Into the Pot Today

• 3 heads garlic

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• 1 tablespoon olive oil

  tablespoon butter

  1 large white onion

  teaspoon sea salt and 1 teaspoon pepper

  /2 cup white wine (or chicken stock if you don

  tablespoon Italian seasoning

  cups chicken stock (or veggie stock)

  medium russet potatoes peeled and quartered

  /2 cup cream and ½ cup grated parmesan

  h2>The Exact Process From Start to Finish

  Start by preheating your oven to 400 degrees Fahrenheit. Cut the tops off the garlic heads just enough to expose the cloves. Drizzle with olive oil, then wrap the heads tight in foil and roast for about 35 to 40 minutes. You want them soft and just a little golden.

  While that

  butter in a big pot over medium heat. Toss in your chopped onions and cook till they

  translucent and smelling sweet, about 5 to 7 minutes. You gotta watch them so they don

  Once your garlic

  cloves straight into the pot with onions. Stir in the white wine and let it cook for 2 to 3 minutes. This burns off the alcohol and brings a nice depth.

  Add the chicken stock plus your quartered potatoes to the pot. Season with salt, pepper, and sprinkle in Italian seasoning. Crank the heat to high and bring soup to a boil, then switch to simmer for 20 minutes, or until potatoes are tender when poked.

  Turn off the heat and grab your immersion blender. Puree the whole thing until it
  It9s smooth and creamy. No blender buttons? No worries

  in batches in a regular blender, just be careful with hot soup.

  Last up, stir in cream and grated parmesan. Turn stove back to low heat just long enough to warm it through. Taste and add extra salt or pepper if you feel like it.

  Scoop into bowls and serve with your favorite mini soup croutons or a sprinkle of fresh parsley and even more parmesan. It
  It9s comfort in a bowl, y
  all.

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  Quick Tricks That Save Your Time

  • Roast all your garlic heads at once. Then use leftovers for sandwiches or mashed potatoes.
  • Use pre-chopped onions from the store if you want to cut prep time.
  • Skip peeling potatoes if you don
    It9t mind a little texture and extra nutrients.
  • Freeze any leftover soup in single servings so you can quick thaw and enjoy later without fuss.

  Your First Taste After the Wait

  The moment you bring that warm spoon to your lips, you notice how creamy and velvety the soup is. The roasted garlic hits rich and mellow, not sharp or bitter like raw.

  There
  It9s a subtle sweetness from the slow-roasted garlic and onions that kinda balances the earthiness from the potatoes. Parmesan adds this comforting cheesy hint that lingers.

  Every mouthful feels smooth and soothing. You catch yourself smiling cause this simple soup just feels like a big cozy hug in a bowl after a long day.

  Keeping Leftovers Fresh and Ready

  Once cooled, pour your leftover soup into airtight containers. Fridge life is solid up to 4 days, but try to eat it soon for best flavor.

  For longer storage, freezing works really well. Use freezer-safe containers and label with date. Soup freezes and thaws with texture staying nice and creamy.

  If you need to reheat, use a gentle low heat on the stove so cream doesn
  It9t break. Stir often and add a splash of broth or water if it
  It9s too thick.

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  Your Most Asked Questions Answered

  • Can I use a slow release instead of quick release? Sure, slow release lets the pressure come down gently. It
    It9s especially good for cream-based soups so nothing splashes. Quick release works too, just be careful with steam.
  • What if I don
    It9t have white wine? No worries at all. You can swap equal parts chicken stock or even veggie stock if you prefer. Soup still turns out tasty.
  • Can I use other types of potatoes? Yeah, red or yellow potatoes work fine. They just might change the texture slightly but still creamy and good.
  • Is it okay to roast garlic differently? Yeah you can roast garlic in a skillet or even microwave if you hurry up. But oven roasting brings the best mellow caramel flavor.
  • How do I know when the soup is done? When your potatoes are soft enough to poke easily with a fork, you
    It9re golden. That usually means garlic, stock, and flavors all blended right.
  • Can I make this soup vegan? You betcha. Swap cream with coconut cream, chicken stock for veggie stock, and skip parmesan or use a vegan substitute.
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  Roasted Garlic Soup – Rich and Creamy

  This wonderfully creamy roasted garlic soup combines mellow roasted garlic, soft russet potatoes, and parmesan for a comforting bowl of warmth. Easy, rich and full of flavor — perfect for lounging with a spoon in hand.

  Print Recipe Pin Recipe

  Prep Time 10 minutes mins

  Cook Time 45 minutes mins

  Total Time 55 minutes mins

  Cuisine Mediterranean

  Servings 4 people

  Calories 305 kcal

  Equipment

  • 1 Mixing bowl for holding garlic during prep
  • 1 Large pot for cooking soup
  • 1 Immersion blender for blending soup

  Ingredients

    

  Main ingredients

  • 3 heads Garlic
  • 1 tablespoon Olive oil
  • 1 tablespoon Butter
  • 1 large White onion chopped
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper
  • 0.5 cup White wine or chicken stock
  • 1 tablespoon Italian seasoning
  • 4 cups Chicken stock or vegetable stock
  • 2 medium Russet potatoes peeled and quartered
  • 0.5 cup Cream
  • 0.5 cup Grated parmesan
  • Mini soup croutons for garnish
  • Minced parsley for garnish
  • Extra grated parmesan for garnish

  Instructions

   

  Instructions

  • Preheat your oven to 400°F. Cut the tops off the garlic heads to expose the cloves. Drizzle with olive oil and wrap in foil. Roast for 35–40 minutes until soft and golden.
  • In a large pot, melt butter over medium heat. Add chopped onion, salt, and pepper. Sauté until translucent and fragrant, about 5–7 minutes.
  • Add roasted garlic cloves to the pot. Stir in white wine and cook 2–3 minutes to burn off alcohol.
  • Add chicken stock, potatoes, and Italian seasoning. Bring to a boil, then lower to simmer for 20 minutes or until potatoes are tender.
  • Turn off heat. Use an immersion blender to puree the soup until creamy and smooth.
  • Stir in cream and parmesan. Turn heat to low until warmed through. Season with more salt or pepper if needed.
  • Serve hot topped with mini croutons, parsley, and more parmesan if desired.

  Notes

  For a vegan option, use coconut cream instead of dairy and substitute veggie stock for chicken. Store leftovers in fridge up to 4 days or freeze for longer shelf life.