Roasted Garlic Soup (Print Version)

A velvety, comforting soup featuring roasted garlic's mellow sweetness paired with creamy potatoes and fresh thyme for the perfect warm embrace.

# What You'll Need:

→ Roasted Garlic

01 - 4 large heads of garlic
02 - 2 tablespoons olive oil

→ Soup Base

03 - 2 tablespoons unsalted butter
04 - 1 medium yellow onion, finely chopped
05 - 1 large russet potato, peeled and diced
06 - 4 cups low-sodium vegetable broth
07 - 1 cup whole milk or unsweetened plant-based milk
08 - 1/2 teaspoon dried thyme
09 - 1 bay leaf
10 - Salt and freshly ground black pepper to taste

→ Garnish

11 - 2 tablespoons chopped fresh parsley
12 - Croutons or toasted bread, optional

# Steps to Follow:

01 - Preheat oven to 400°F. Slice the tops off garlic heads to expose cloves. Drizzle with olive oil, wrap in foil, and roast for 35-40 minutes until soft and golden. Cool slightly, then squeeze roasted garlic from skins.
02 - In a large pot, melt butter over medium heat. Add chopped onion and sauté until translucent, approximately 5 minutes.
03 - Add diced potato, roasted garlic, thyme, bay leaf, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
04 - Remove bay leaf. Use an immersion blender to puree soup until smooth, or transfer to a standard blender in batches.
05 - Return soup to pot. Stir in milk and heat gently until warmed through. Season with salt and pepper to taste.
06 - Ladle into bowls and garnish with fresh parsley and optional croutons or toasted bread.

# Additional Tips::

01 -
  • The roasted garlic loses all its sharpness and becomes buttery and sweet, transforming into something you can spread on bread or stir into anything.
  • It comes together with pantry staples and one potato, yet tastes like you spent hours on it.
  • The creamy texture without heavy cream makes it feel indulgent but light enough that you can have a second bowl without regret.
  • It freezes beautifully, so you can make a big batch and pull it out on nights when cooking feels impossible.
02 -
  • Don't skip wrapping the garlic in foil, I tried roasting them uncovered once and the outer cloves burned while the inner ones stayed raw.
  • Let the roasted garlic cool for a few minutes before squeezing, otherwise you'll burn your fingers and the cloves will be too soft to handle cleanly.
  • If your soup feels too thick after blending, add a splash more broth or milk until it reaches a consistency you can easily spoon but that still clings to the sides of the bowl.
03 -
  • Roast an extra head of garlic and keep it in the fridge, you can spread it on toast, stir it into mashed potatoes, or toss it with roasted vegetables all week long.
  • If you want a deeper flavor, caramelize the onions instead of just softening them, it takes an extra ten minutes but adds a sweet complexity that makes people ask what your secret is.
  • Taste the soup before adding salt, the broth and butter often provide enough seasoning and it's easier to add than to fix an oversalted pot.
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