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.
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.