Roasted Garlic Cream Soup
This Roasted Garlic Cream Soup is pure comfort in a bowl and is made with simple, wholesome ingredients. It is easy to make but feels like a special treat, great for a cozy lunch or as a starter for dinner.
Ingredients
- 4 medium heads of garlic
- 2 tbsp olive oil
- 1 large onion
- 2 cloves garlic , minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried basil
- salt and pepper
- 10 oz (300g) potatoes , peeled and cut into small pieces
- 4 cups (1 liter) chicken or vegetable stock
- 1/2 cup (120g) cream
For Garnish
- bread croutons
- fresh herbs
- Parmesan cheese
- freshly ground red pepper
Instructions
Prepare the roasted garlic.
- Preheat your oven to 400°F (200C).
- Cut off the tops of the garlic heads, just enough to reveal the cloves and place each on a piece of foil, cut side up.
- Drizzle the cloves with olive oil and wrap each garlic head in foil.
- Roast the garlic heads for 45 minutes or until soft and caramelized.
Meanwhile, begin the soup.
- Heat the olive oil in a medium-sized soup pot over medium-high heat. Add the onion and saute for about 5 minutes.
- Add the 2 cloves of minced garlic and cook 1 minute.
- Add the potatoes, basil, thyme and oregano and give a quick stir.
- Add the vegetable/chicken stock to the pot.
- Add salt and pepper.
- Cover the pot and bring to a simmer. Reduce heat and continue to simmer for 15-20 minutes, or until the potatoes are soft.
- Meanwhile, remove the heads of garlic from the oven. Let them cool slightly.
- Squeeze the garlic from the skin.
- Add the roasted garlic to the pot of soup.
- Use a blender to blend the soup until creamy.
- Add the cream, stir to combine and season with more salt and pepper if needed.
- Serve the soup with bread croutons, Parmesan slices and fresh herbs. Enjoy!
Nutrition
Serving: 1 serving out of 6Calories: 147kcalCarbohydrates: 18.8gProtein: 3.4gFat: 7.3gSaturated Fat: 2.2gCholesterol: 7mgSodium: 49mgPotassium: 353mgFiber: 2.6gSugar: 2gCalcium: 80mgIron: 1mg