Description
This Easy Roasted Garlic Soup is a comforting and creamy dish made by roasting potatoes, shallots, and garlic to bring out their natural sweetness and depth of flavor. Blended into a smooth soup with chicken or vegetable broth and cream, it’s garnished with crispy bacon, cheddar cheese, and fresh herbs, making it a perfect warm starter or light meal served with crusty baguette.
Ingredients
Scale
Roasted Garlic Soup:
- 8 medium waxy potatoes (about 1 kg), peeled and diced
- 2 shallots, peeled and halved
- 5 heads garlic, tops cut off
- Olive oil for drizzling
- Salt and pepper to taste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 3 cups (750 ml) chicken or vegetable broth (or more to desired consistency)
- 1 cup (250 ml) heavy cream/double cream
Serving:
- Crispy bacon or pancetta, crumbled
- Grated/shredded mild cheddar cheese
- Chopped parsley, dill, or chives
- Fresh baguette
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables evenly.
- Prepare Vegetables: Place the diced potatoes, halved shallots, and whole garlic heads with tops cut off on a baking sheet lined with parchment paper.
- Season and Oil: Drizzle the vegetables generously with olive oil, then season with salt, pepper, dried thyme, and dried rosemary, ensuring even coating for flavor enhancement.
- Roast Vegetables: Roast in the preheated oven for 30 minutes. Remove, cover with kitchen foil, then return to the oven for another 15–25 minutes until the potatoes are tender and garlic is soft and golden.
- Transfer and Squeeze Garlic: Transfer the roasted vegetables to a large pot. Squeeze the softened garlic cloves out of their skins into the pot.
- Add Broth and Cream: Pour in the chicken or vegetable broth and heavy cream, combining all ingredients in the pot.
- Blend Soup: Use a hand blender to blend the soup until smooth and creamy while still hot. Alternatively, blend in a food processor or blender and return to the pot.
- Season to Taste: Taste the soup and adjust seasoning with additional salt and pepper as preferred.
- Warm Soup: Gently warm the blended soup on the stovetop over medium heat to ensure it’s hot and ready to serve.
- Serve and Garnish: Ladle the soup into bowls and garnish with a drizzle of olive oil, crumbled crispy bacon, shredded cheddar cheese, and chopped parsley, dill, or chives. Serve with fresh baguette.
Notes
- Use waxy potatoes like Yukon Gold or red potatoes for a creamy texture.
- Roasting the garlic heads whole mellows their flavor and adds sweetness.
- Adjust broth quantity to achieve desired soup consistency.
- Substitute heavy cream with coconut cream or omit for a lighter version.
- For a vegetarian option, use vegetable broth and omit bacon.
- Store leftovers in the refrigerator for up to 3 days; reheat gently before serving.
Nutrition
- Serving Size: 1 bowl (approx. 300 ml)
- Calories: 310 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 40 mg
