Easy Roasted Garlic Soup
Calling all garlic lovers - this Easy Roasted Garlic Soup is for you! It's the perfect comfort food for cold, gloomy days. It's creamy, garlicky and delicious. Made with around 50 garlic cloves (5 garlic heads)!
Ingredients
- 8 mediumwaxy potatoes (about 1 kg), peeled and diced
- 2shallots, peeled and halved
- 5 headsgarlic, cut the tops off
- olive oil for drizzling
- salt and pepper to taste
- 1 tspdried thyme
- 1 tspdried rosemary
- 3 cupschicken or vegetable broth (or more to desired consistency)
- 1 cupheavy cream / double cream
- crispy bacon or pancetta, crumbled
- grated/shredded mild cheddar cheese
- chopped parsley / dill / chives
- fresh baguette
Directions
- 1
Preheat your oven to 400°F (200°C).
- 2
Place the diced potatoes, halved shallots and garlic heads on a baking sheet lined with parchment paper.
- 3
Drizzle generously with olive oil, and season with salt, pepper, thyme and rosemary.
- 4
Place in the oven and roast for 30 minutes. Remove from the oven, cover with kitchen foil and place back in the oven for about 15-25 minutes or until the potatoes are tender and the garlic cloves are soft and golden.
- 5
Transfer roasted vegetables into a large pot, then squeeze the cloves out of the skins.
- 6
Add chicken or vegetable broth and heavy/double cream.
- 7
Blend with a hand blender until smooth and creamy while vegetables are still hot. Alternatively, place it in a food processor or blender and blend until smooth, then pour back into the pot.
- 8
Taste the soup and adjust with salt and pepper according to your preference.
- 9
Gently warm it on the stove over medium heat.
- 10
Ladle the roasted garlic soup into serving bowls.
- 11
Garnish with a drizzle of olive oil, crispy bacon, cheddar cheese and chopped parsley, dill or chives. Enjoy with a fresh baguette!