Roasted Garlic Soup (Printable)

Comforting velvety soup with mellow roasted garlic sweetness, perfect for chilly days.

# What You’ll Need:

→ Roasted Garlic

01 - 4 large heads garlic
02 - 2 tablespoons olive oil

→ Soup Base

03 - 2 tablespoons unsalted butter
04 - 1 medium yellow onion, finely chopped
05 - 1 large russet potato, peeled and diced
06 - 4 cups low-sodium vegetable broth
07 - 1 cup whole milk or unsweetened plant-based milk
08 - 0.5 teaspoon dried thyme
09 - 1 bay leaf
10 - Salt and freshly ground black pepper to taste

→ Garnish

11 - 2 tablespoons chopped fresh parsley
12 - Croutons or toasted bread optional

# Directions:

01 - Preheat oven to 400°F. Slice the tops off garlic heads to expose cloves. Drizzle with olive oil, wrap in foil, and roast for 35-40 minutes until soft and golden. Cool slightly, then squeeze roasted garlic out of skins.
02 - In a large pot, melt butter over medium heat. Add chopped onion and sauté until translucent, approximately 5 minutes.
03 - Add diced potato, roasted garlic, thyme, bay leaf, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
04 - Remove bay leaf. Use an immersion blender to purée soup until smooth, or transfer to a blender in batches.
05 - Return soup to pot. Stir in milk and heat gently until warmed through. Season with salt and pepper to taste.
06 - Ladle into bowls and garnish with parsley and optional croutons or toasted bread.

# Expert Hints:

01 -
  • The roasted garlic becomes almost candy-like in sweetness, so there's none of that sharp bite you'd expect.
  • It comes together in just over an hour and feels far more impressive than the minimal effort it actually requires.
  • One bowl somehow makes you feel like you're taking care of yourself, especially on days when the world feels too much.
02 -
  • Don't skip the cooling step after roasting—trying to squeeze hot garlic will burn your fingers and scatter cloves everywhere, which I learned the hard way.
  • The blending step is forgiving; you can go as smooth or leave it slightly chunky, depending on what texture makes you happy.
03 -
  • If your immersion blender isn't powerful enough and you're left with flecks of potato skin in a mostly smooth soup, don't worry—simply pour everything through a fine mesh strainer and push it through with the back of a spoon.
  • The real secret is using low-sodium broth so you can taste and control the salt yourself, because over-salted soup is nearly impossible to fix, but perfectly seasoned soup tastes like someone who knows what they're doing made it.
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