Creamy Roasted Garlic Soup
This roasted garlic soup is warm, creamy, and filled with the mellow sweetness and nuttiness you get from slow roasted garlic. It is simple to make and perfect for cozy dinners when you want something comforting without much effort.
Ingredients
Roasted Garlic
- 2 whole garlic heads
- Olive oil
- Sea salt
Garlic Chips and Chili Oil Drizzle
- ¼ cup olive oil
- 2 garlic cloves thinly sliced
- 1 teaspoon crushed red pepper
Soup
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium potato peeled and diced
- 1 small yellow onion peeled and diced
- 10 fresh thyme sprigs plus extra for garnish
- ¼ teaspoon salt
- ½ teaspoon crushed red pepper
- ½ teaspoon black pepper
- 2 cups chicken or vegetable broth
- ¼ cup heavy cream use more if you prefer a richer soup
Instructions
Roast the Garlic
- Preheat the oven to 350 F (180 C).
- Slice the tops off the garlic heads to expose the cloves. Place them on foil.
- Drizzle generously with olive oil and sprinkle with sea salt. Wrap tightly in the foil.
- Place on a small baking dish and roast for 40 to 45 minutes, until the cloves are soft, golden, and caramelized. Set aside to cool.
Make the Garlic Chips and Chili Oil
- In a small pan, heat ¼ cup olive oil over low heat.
- Add the thinly sliced garlic. Cook slowly until it turns lightly golden.
- Once it starts to deepen in color, add the crushed red pepper.
- When the garlic is fully golden and crisp, turn off the heat immediately so it does not burn.
- Remove the garlic chips from the oil and set aside. Reserve the flavored chili oil for drizzling.
Make the Soup
- In a Dutch oven or heavy pot, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat.
- Add the diced onion and potato. Sauté for 3 to 4 minutes.
- Add salt, crushed red pepper, and black pepper. Stir well.
- Add the thyme sprigs and pour in the broth.
- Cover and cook on medium low until the potatoes are fully tender, about 15 to 20 minutes.
- Squeeze the roasted garlic cloves out of their skins directly into the pot.
- Remove the thyme sprigs with tongs.
- Blend the soup using an immersion blender until smooth.
- Stir in the heavy cream. Reduce to the lowest heat and simmer gently for 4 to 5 minutes.
- Turn off the heat and prepare to serve.
- Ladle the soup into bowls. Drizzle with the garlic chili oil, top with crispy garlic chips, and garnish with fresh thyme leaves.
Video
Notes
- You can use just 1 garlic head if you prefer a milder garlic flavor.
- For storage, keep the soup in the fridge for 3 to 4 days or freeze for up to 2 months; reheat on low and add a splash of broth or cream if it thickens.
- If the soup is too thick, add a little broth; if it is too thin, simmer uncovered for a few minutes to reduce.
Nutrition
Calories: 405kcalCarbohydrates: 28gProtein: 6gFat: 31gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 0.2gCholesterol: 53mgSodium: 1206mgPotassium: 662mgFiber: 4gSugar: 4gVitamin A: 1305IUVitamin C: 34mgCalcium: 90mgIron: 2mg
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