Description
This recipe makes a rich, velvety soup using roasted garlic for deep flavor. It is a comforting dish perfect for cold weather.
Ingredients
Scale
- 1 large head garlic
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt to taste
- Black pepper to taste
- 2 tablespoons butter
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Cut the top off the garlic head to expose the cloves. Drizzle with 1 tablespoon of olive oil. Wrap the head in foil and roast for 30 to 40 minutes until soft.
- While the garlic roasts, melt the butter in a large pot over medium heat. Add the onion, carrots, and celery. Cook until softened, about 8 minutes.
- Squeeze the roasted garlic pulp from the cloves into the pot. Stir to combine.
- Pour in the vegetable broth and add the thyme. Bring the mixture to a simmer and cook for 15 minutes.
- Remove the soup from the heat. Use an immersion blender to blend the soup until completely smooth and creamy. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth.
- Return the soup to the pot. Stir in the heavy cream. Heat gently, but do not boil.
- Season with salt and pepper to your preference. Serve hot, perhaps with croutons.
Notes
- For a dairy-free version, substitute the heavy cream with full-fat coconut milk or cashew cream.
- If you prefer a less intense garlic flavor, use only half of the roasted garlic pulp.
- Roast extra garlic heads ahead of time to speed up future soup preparation.
- Prep Time: 15 min
- Cook Time: 55 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 8
- Sodium: 450
- Fat: 25
- Saturated Fat: 14
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 4
- Protein: 5
- Cholesterol: 55