Easy Roasted Garlic Soup
The Irresistible Aroma of Roasted Garlic
Picture this: a bowl of velvety soup wafting the warm, comforting scent of roasted garlic through your kitchen. Easy Roasted Garlic Soup is not just any soup; it’s a creamy hug in a bowl. You don’t need hours in the kitchen for a delightful taste experience—this recipe serves up comfort with minimal fuss and maximum flavor.
Why Make This Recipe
Why wouldn’t you want to whip this up? Here are a few reasons folks rave about it:
- Cleanup is a Breeze: One-pan roasting means fewer dishes. It’s music to every cook’s ears (or at least it should be!).
- Budget-Friendly Comfort: Who says gourmet has to break the bank? With simple, wholesome ingredients, you make a restaurant-quality meal without emptying your wallet.
- Family Favorite: Let’s be honest—everyone loves creamy soups. This deliciously easy recipe is bound to steal hearts (and taste buds!) at your dinner table.
Ingredients
You don’t need fancy stuff — just these basics! Here’s what you’ll be cozying up with:
- 8 medium waxy potatoes (about 1 kg), peeled and diced
- 2 shallots, peeled and halved
- 5 heads garlic, cut the tops off
- Olive oil for drizzling
- Salt and pepper to taste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 3 cups (750ml) chicken or vegetable broth (or more to desired consistency)
- 1 cup (250ml) heavy cream / double cream
- Crispy bacon or pancetta, crumbled
- Grated/shredded mild cheddar cheese
- Chopped parsley / dill / chives
- Fresh baguette
Directions
Time to get cooking! Follow these simple steps to make your soup.
- Preheat your oven to 400°F (200°C).
- On a baking sheet lined with parchment paper, place the diced potatoes, halved shallots, and garlic heads.
- Drizzle generously with olive oil, then sprinkle with salt, pepper, thyme, and rosemary.
- Roast in the oven for 30 minutes. Caution: heavenly aroma alert!
- Remove from the oven, cover with kitchen foil, and return for 15-25 minutes until the potatoes are tender and the garlic cloves are soft and golden.
- Transfer the roasted veggies into a large pot, and squeeze the garlic cloves out of their skins.
- Add the broth and heavy cream to the pot.
- Blend with a hand blender until smooth and creamy. (You can also use a food processor or blender if you prefer.)
- Taste and adjust with more salt and pepper if needed.
- Warm it gently over medium heat.
- Ladle the soup into bowls and garnish with a drizzle of olive oil, crispy bacon, cheddar cheese, and chopped herbs.
- Enjoy with a fresh baguette!
How to Make Easy Roasted Garlic Soup (Overview)
Making this soup is as easy as pie—err, soup! Start by roasting your potatoes, shallots, and garlic until they’re caramelized and delicious. Then, blend the heavenly, softened bits with the broth and cream. Voila! You’ve just concocted a crowd-pleaser. Pro tip: Don’t skip toasting the garlic—it makes all the difference in flavor! 😉
How to Serve Easy Roasted Garlic Soup
Serve your soup in a colorful bowl and watch it glisten with creamy goodness. Pair it with some crusty, fresh baguette. When you take a bite, the crunch of the bread complemented by the silky soup creates a symphony of textures and flavors that’s downright irresistible! 🍞
How to Store Easy Roasted Garlic Soup
Got leftovers? No problem! This soup keeps well in the fridge for about 3-4 days. You can freeze it for up to three months in an airtight container. Just remember to thaw it overnight in the fridge before reheating. Gentle warming over medium heat keeps it creamy and delightful.
Tips to Make Easy Roasted Garlic Soup
Here are some insider tricks to elevate your soup game:
- Add extra veggies: Want to sneak in some greens? Toss in spinach or kale while blending.
- Swap cream options: For a lighter version, use half-and-half or a non-dairy alternative.
- Seasoning mastery: Always taste and season at the end; it’s the key to perfection!
Variation
Feeling adventurous? Switch things up by adding leeks for a sweeter base or sprinkle in some curry powder for a unique twist. You could also easily make this soup vegan by swapping the cream and chicken broth for coconut milk and vegetable broth.
FAQs
Can I make this soup ahead of time?
Absolutely! It stores beautifully. Just let it cool before transferring to an airtight container.What can I substitute for heavy cream?
You can use half-and-half or any non-dairy milk, but it might change the texture slightly.Is it freezer-friendly?
Yes! Pour into airtight containers and freeze for up to three months. Just remember to leave a little space for expansion.
📌 Pin this recipe for your next cozy dinner night!
Easy Roasted Garlic Soup
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- On a baking sheet lined with parchment paper, place the diced potatoes, halved shallots, and garlic heads.
- Drizzle generously with olive oil, then sprinkle with salt, pepper, thyme, and rosemary.
- Roast in the oven for 30 minutes.
- Remove from the oven, cover with kitchen foil, and return for 15-25 minutes until the potatoes are tender and the garlic cloves are soft and golden.
- Transfer the roasted veggies into a large pot, and squeeze the garlic cloves out of their skins.
- Add the broth and heavy cream to the pot.
- Blend with a hand blender until smooth and creamy.
- Taste and adjust with more salt and pepper if needed.
- Warm it gently over medium heat.
- Ladle the soup into bowls and garnish with a drizzle of olive oil, crispy bacon, cheddar cheese, and chopped herbs.
