Description

This Creamy Roasted Garlic Soup offers a rich, velvety texture combined with the deep, mellow flavors of slow-roasted garlic and tender potatoes. Enhanced with fresh thyme and finished with cream (or coconut milk for a dairy-free option), this comforting soup is perfect for a cozy meal. Served with a sprinkle of fresh parsley and optional crusty bread, it’s an elegant yet easy-to-make recipe ideal for garlic lovers.

Ingredients

Scale

Roasted Garlic

2 heads of garlic
2 tablespoons olive oil

Soup Base

1 medium onion, diced
1 large potato, peeled and diced
4 cups vegetable broth
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
Salt and pepper, to taste

Finishing Touches

1 cup heavy cream or coconut milk (for a dairy-free version)
Fresh parsley, chopped (for garnish)
Crusty bread, for serving (optional)

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Instructions

Roast the Garlic: Preheat your oven to 400°F (200°C). Slice the tops off the garlic heads to expose the cloves, drizzle each with 1 tablespoon of olive oil, then wrap tightly in aluminum foil. Roast for 30-35 minutes until the garlic is soft and golden brown. Let cool and then squeeze the roasted garlic out of its skins. Set aside.
Sauté Onion and Potato: In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes until softened and translucent. Add the diced potato and cook an additional 3-4 minutes, stirring occasionally.
Add Roasted Garlic and Broth: Add the roasted garlic to the pot with the onion and potatoes. Pour in the vegetable broth and add the fresh thyme. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Blend the Soup: Use an immersion blender directly in the pot to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth. Return soup to the pot if needed.
Finish with Cream: Stir in the heavy cream or coconut milk and warm through over low heat for 2-3 minutes. Season the soup with salt and pepper to taste.
Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm with crusty bread on the side, if desired.

Notes

For a dairy-free version, use coconut milk instead of heavy cream.
Roasting the garlic slowly brings out its natural sweetness and mild flavor.
The soup can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 1 month.
Use an immersion blender for convenience and less cleanup, but a countertop blender works well too.
Adjust the consistency by adding more vegetable broth if you prefer a thinner soup.