This wonderfully creamy roasted garlic soup captures the deep, mellow umami flavor of slow-roasted cloves, turning them into a velvety bowl of comfort. It is a surprisingly simple recipe that relies on the natural sweetness of oven-caramelized garlic balanced by tender potatoes and a hint of parmesan. Perfect for chilly evenings, this soup delivers a sophisticated garlic profile that is gentle yet deeply satisfying.
List of ingredients
- 3 heads garlic
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large white onion
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- ½ cup vegetable stock (as a substitute for non-suitable liquids)
- 1 tablespoon Italian seasoning
- 4 cups vegetable stock
- 2 medium russet potatoes, peeled and quartered
- ½ cup heavy cream
- ½ cup grated parmesan cheese
- Mini soup croutons
- Minced parsley
- Extra grated parmesan cheese for garnish
step-by-step instructions
- Step: Preheat your oven to 400 degrees Fahrenheit.
- Step: Cut the tips off the heads of garlic and place them cut side up in the center of a piece of aluminum foil.
- Step: Drizzle the tops with olive oil then close the foil around them to create 3 little packages. Place the garlic in a small baking dish and roast for 45 minutes, or until it is soft. Remove it from the oven and carefully open the packages so the garlic can cool.
- Step: While the garlic is roasting, melt the butter in a medium-sized soup pot over medium-high heat.
- Step: Add the onion, salt, and pepper and saute until the onion is translucent – about 3 minutes.
- Step: Add the vegetable stock and Italian seasoning and simmer for 1 minute.
- Step: Add the vegetable stock and potatoes to the pot. Bring the pot to a simmer, reduce the heat and cover the pot and continue to simmer for 15 minutes, or until the potatoes are soft.
- Step: Once the roasted garlic is cool enough to handle, squeeze the cloves from the skin and add them to the pot of soup.
- Step: Use an immersion blender to blend the soup until it’s super creamy.
- Step: Stir in the cream and parmesan and season to taste with salt and pepper.
- Step: Serve the soup with a handful of mini soup croutons, some minced parsley, and a little grated parmesan cheese.
Refining Your Garlic Technique
Achieving Even Caramelization
When roasting garlic, ensure that the foil packets are completely sealed so that the cloves steam in their own juices while they caramelize. If the packets are loose, the cloves may become dry or bitter rather than sweet and spreadable. Testing for tenderness is easy; if a knife slides into the clove with no resistance, they are ready to be used.
Managing the Blend Safely
Hot liquids expand rapidly when agitated in a blender, which can cause the lid to blow off and create a dangerous situation. Always wait a few minutes after taking the soup off the heat before blending, and never fill your blender more than halfway. Holding a thick kitchen towel over the top of the lid while blending provides an extra layer of safety.
Perfecting the Soup Texture
Choosing the Right Potato Variety
Russet potatoes are highly recommended for this recipe because their high starch content naturally thickens the soup as they break down. If you only have waxy potatoes like red-skinned varieties, the texture may be slightly less creamy, and you might need to blend the soup for a longer period to achieve the desired consistency. Ensure the potatoes are cut into uniform pieces so they cook evenly throughout the simmer time.
Achieving the Ideal Emulsion
Adding the cream and parmesan at the very end of the process helps maintain a silky emulsion without the risk of the dairy curdling. Stir these ingredients in over low heat just until they are fully incorporated and the cheese has melted. If you prefer a thinner soup, you can add an additional half-cup of stock before serving.
Storing and Maintaining Flavor
Temperature Management Before Storage
Allow the soup to cool down on the counter until it reaches room temperature before placing it into an airtight container for the refrigerator. Placing boiling hot soup directly into the fridge can raise the internal temperature of your appliance and potentially cause other items to spoil. Once cooled, the soup will remain fresh for up to 4 days.
Reheating Without Separation
When you are ready to eat, reheat the soup slowly on the stove over medium-low heat while stirring frequently. Avoid letting the soup reach a rolling boil during the reheating process, as the dairy and cheese content might cause the texture to become slightly grainy or separate. If the soup has thickened significantly while chilled, whisk in a tablespoon of stock to return it to your desired consistency.
Frequently Asked Questions
Can I make this soup ahead of time for a dinner party?
Yes, this soup is an excellent candidate for advance preparation because the garlic flavors often deepen and meld after sitting for a day. Simply prepare the soup according to the instructions, cool it completely, and store it in the refrigerator. You can reheat it on the stove just before your guests arrive, adding the fresh garnishes right before serving.
Is it possible to use roasted leeks or shallots?
Adding roasted leeks or shallots can introduce a wonderful complexity to the flavor profile. You can substitute one head of garlic with two large shallots or half a stalk of leek, roasted in the same foil packet method. This variation will provide a milder, slightly sweeter background note that complements the intensity of the garlic.
How can I make the soup thinner without losing the flavor?
If you find the soup is too thick for your preference, you can stir in small amounts of vegetable stock until it reaches your ideal texture. It is best to do this after blending but before adding the cream. Always adjust the seasoning with salt and pepper after thinning, as adding liquid can dilute the concentration of the initial herb seasoning.
Are there any alternatives to parmesan cheese?
If you prefer not to use parmesan, aged nutritional yeast can provide a similar savory, umami-rich depth that works well in this creamy base. Alternatively, you can use a high-quality aged sharp cheddar or a firm plant-based hard cheese alternative that melts smoothly into the hot liquid. Ensure that the substitute you choose is finely grated so it incorporates fully without leaving chunks.
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Roasted Garlic Soup – Rich and Creamy!
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This wonderfully creamy garlic soup is full of the deliciously mellow umami flavor of slow-roasted garlic. It’s a surprisingly simple recipe that you’ll want to make all soup season long!
Ingredients
- 3 heads garlic
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large white onion
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- ½ cup vegetable stock (as a substitute for non-suitable liquids)
- 1 tablespoon Italian seasoning
- 4 cups vegetable stock
- 2 medium russet potatoes, peeled and quartered
- ½ cup heavy cream
- ½ cup grated parmesan cheese
- Mini soup croutons
- Minced parsley
- Extra grated parmesan cheese for garnish
Instructions
- Step: Preheat your oven to 400 degrees Fahrenheit.
- Step: Cut the tips off the heads of garlic and place them cut side up in the center of a piece of aluminum foil.
- Step: Drizzle the tops with olive oil then close the foil around them to create 3 little packages. Place the garlic in a small baking dish and roast for 45 minutes, or until it is soft. Remove it from the oven and carefully open the packages so the garlic can cool.
- Step: While the garlic is roasting, melt the butter in a medium-sized soup pot over medium-high heat.
- Step: Add the onion, salt, and pepper and saute until the onion is translucent – about 3 minutes.
- Step: Add the vegetable stock and Italian seasoning and simmer for 1 minute.
- Step: Add the vegetable stock and potatoes to the pot. Bring the pot to a simmer, reduce the heat and cover the pot and continue to simmer for 15 minutes, or until the potatoes are soft.
- Step: Once the roasted garlic is cool enough to handle, squeeze the cloves from the skin and add them to the pot of soup.
- Step: Use an immersion blender to blend the soup until it’s super creamy.
- Step: Stir in the cream and parmesan and season to taste with salt and pepper.
- Step: Serve the soup with a handful of mini soup croutons, some minced parsley, and a little grated parmesan cheese.
Notes
If using a regular blender, let the soup cool for a few minutes first. Work in batches, filling the blender only half full, and hold the lid down while blending. For the best flavor, use high-quality vegetable stock.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting, Simmering
- Cuisine: North American
Nutrition
- Serving Size: 1.5 cups
- Calories: 305 kcal
- Sugar: 4 g
- Sodium: 776 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 44 mg