Roasted Garlic Soup
Roasted Garlic Soup
Ingredients
For the Roasted Vegetables
- 2 pounds potatoes, peeled and cubed
- 3 shallots, cut into quarters
- 4 garlic heads, cut horizontally to expose cloves
- 1/4 cup olive oil
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon dried Italian herbs
For the Soup Base
- 4 cups vegetable broth
- 1/2 cup heavy cream
For Garnish
- 1/4 cup Parmesan cheese, shredded
- 2 strips bacon, cooked and crumbled
- 1 tablespoon fresh parsley, chopped
- 4 sprigs fresh dill
- as needed crusty bread, for serving
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400
- 2
Place the cubed potatoes and quartered shallots into a large baking dish. Add the garlic heads, cut-side up, among the vegetables.
⏱️ 5 min
- 3
Drizzle the olive oil generously over all the vegetables. Season with black pepper and dried Italian herbs, ensuring everything is well coated.
⏱️ 3 min
- 4
Roast the vegetables in the preheated oven for 30-35 minutes, or until the potatoes are tender, the shallots are caramelized, and the garlic is soft and golden brown.
⏱️ 35 min•🌡️ 400
- 5
Carefully transfer the roasted potatoes and shallots from the baking dish into a large pot or saucepan. Allow the garlic heads to cool slightly.
⏱️ 2 min
- 6
Once the garlic is cool enough to handle, carefully squeeze the soft, roasted garlic cloves out of their skins directly into the pot with the other vegetables. Discard the skins.
⏱️ 5 min
- 7
Pour the vegetable broth and heavy cream into the pot with the roasted vegetables. Bring the mixture to a gentle simmer over medium heat.
⏱️ 5 min
- 8
Using an immersion blender, carefully blend the soup directly in the pot until it is completely smooth and creamy. If you don't have an immersion blender, transfer the soup in batches to a regular blender and blend until smooth, then return to the pot.
⏱️ 5 min
- 9
Ladle the hot, creamy roasted garlic soup into serving bowls. Garnish each bowl with shredded Parmesan cheese, crumbled bacon, chopped fresh parsley, and a sprig of fresh dill.
⏱️ 3 min
- 10
Serve immediately with crusty bread for dipping.
Kitchen Tools
Nutrition Facts (per serving)
Roasted Garlic Soup
For the Roasted Vegetables
- 2 pounds potatoes, peeled and cubed
- 3 shallots, cut into quarters
- 4 garlic heads, cut horizontally to expose cloves
- 1/4 cup olive oil
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon dried Italian herbs
For the Soup Base
- 4 cups vegetable broth
- 1/2 cup heavy cream
For Garnish
- 1/4 cup Parmesan cheese, shredded
- 2 strips bacon, cooked and crumbled
- 1 tablespoon fresh parsley, chopped
- 4 sprigs fresh dill
- as needed crusty bread, for serving
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400 - 2
Place the cubed potatoes and quartered shallots into a large baking dish. Add the garlic heads, cut-side up, among the vegetables.
⏱️ 5 min - 3
Drizzle the olive oil generously over all the vegetables. Season with black pepper and dried Italian herbs, ensuring everything is well coated.
⏱️ 3 min - 4
Roast the vegetables in the preheated oven for 30-35 minutes, or until the potatoes are tender, the shallots are caramelized, and the garlic is soft and golden brown.
⏱️ 35 min•🌡️ 400 - 5
Carefully transfer the roasted potatoes and shallots from the baking dish into a large pot or saucepan. Allow the garlic heads to cool slightly.
⏱️ 2 min - 6
Once the garlic is cool enough to handle, carefully squeeze the soft, roasted garlic cloves out of their skins directly into the pot with the other vegetables. Discard the skins.
⏱️ 5 min - 7
Pour the vegetable broth and heavy cream into the pot with the roasted vegetables. Bring the mixture to a gentle simmer over medium heat.
⏱️ 5 min - 8
Using an immersion blender, carefully blend the soup directly in the pot until it is completely smooth and creamy. If you don't have an immersion blender, transfer the soup in batches to a regular blender and blend until smooth, then return to the pot.
⏱️ 5 min - 9
Ladle the hot, creamy roasted garlic soup into serving bowls. Garnish each bowl with shredded Parmesan cheese, crumbled bacon, chopped fresh parsley, and a sprig of fresh dill.
⏱️ 3 min - 10
Serve immediately with crusty bread for dipping.