Description
This Creamy Roasted Garlic Soup is a comforting and flavorful dish featuring sweet, mellow roasted garlic blended into a smooth and velvety base with potatoes, onions, and celery. Enriched with heavy cream and seasoned with thyme and smoked paprika, this hearty soup is perfect as a cozy starter or light meal. Garnished with fresh chives or parsley, it offers a deliciously aromatic twist to classic garlic soup.
Ingredients
Scale
Roasted Garlic
- 2 heads of garlic, unpeeled
- 1 tablespoon olive oil
Soup Base
- 1 tablespoon butter
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 1 medium russet potato, peeled and diced
Liquids and Seasonings
- 4 cups vegetable broth
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon smoked paprika
Garnish (optional)
- Fresh chives or parsley, chopped
Instructions
- Roast Garlic: Preheat the oven to 400°F (200°C). Slice the tops off the garlic heads to expose the cloves, drizzle them with olive oil, wrap tightly in foil, and roast for 40 minutes until they become soft and golden. Allow to cool slightly, then squeeze the roasted garlic cloves out of their skins.
- Sauté Vegetables: In a large pot over medium heat, melt the butter. Add the diced onion and celery, sautéing for 5–7 minutes until the vegetables are softened and aromatic.
- Add Potatoes and Garlic: Stir in the peeled and diced potato along with the roasted garlic cloves, combining well with the sautéed vegetables.
- Add Broth and Seasonings: Pour in the vegetable broth and add the dried thyme, smoked paprika, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer.
- Simmer Soup: Let the soup simmer gently for 20 minutes or until the potatoes are tender and cooked through.
- Blend Soup: Use an immersion blender directly in the pot to blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth. Return the blended soup to the pot if needed.
- Add Cream and Warm: Stir in the heavy cream and warm the soup over low heat for another 5 minutes, allowing flavors to meld. Adjust seasoning with additional salt or pepper as desired.
- Serve: Ladle the soup into bowls and garnish with chopped fresh chives or parsley if desired. Serve hot and enjoy.
Notes
- For a vegan version, substitute the butter with plant-based margarine and replace heavy cream with full-fat coconut milk or cashew cream.
- Serve this soup with crusty bread or a fresh green salad for a more substantial meal.
- The smoked paprika adds a subtle smoky depth but can be omitted if unavailable or to reduce spice.
- Be cautious when blending hot soup; blend in batches and keep the lid slightly ajar to release steam and prevent splattering.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 265
- Sugar: 5g
- Sodium: 540mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
