Roasted Garlic Soup (Printer-Friendly)

Comforting velvety soup with mellow roasted garlic sweetness, ready in over an hour.

# What You'll Need:

→ Roasted Garlic

01 - 4 large heads of garlic
02 - 2 tablespoons olive oil

→ Soup Base

03 - 2 tablespoons unsalted butter
04 - 1 medium yellow onion, finely chopped
05 - 1 large russet potato, peeled and diced
06 - 4 cups low-sodium vegetable broth
07 - 1 cup whole milk or unsweetened plant-based milk
08 - 1/2 teaspoon dried thyme
09 - 1 bay leaf
10 - Salt and freshly ground black pepper to taste

→ Garnish

11 - 2 tablespoons chopped fresh parsley
12 - Croutons or toasted bread optional

# Step-by-Step Guide:

01 - Preheat oven to 400°F. Slice the tops off garlic heads to expose cloves. Drizzle with olive oil, wrap in foil, and roast for 35-40 minutes until soft and golden. Cool slightly, then squeeze roasted garlic out of skins.
02 - In a large pot, melt butter over medium heat. Add chopped onion and sauté until translucent, approximately 5 minutes.
03 - Add diced potato, roasted garlic, thyme, bay leaf, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
04 - Remove the bay leaf. Use an immersion blender to purée the soup until smooth, or transfer to a blender in batches.
05 - Return the soup to the pot. Stir in milk and heat gently until warmed through. Season with salt and pepper to taste.
06 - Ladle into bowls and garnish with parsley and optional croutons or toasted bread.

# Expert Tips:

01 -
  • The roasted garlic is so mellow and sweet that even garlic skeptics find themselves asking for seconds.
  • It comes together in just over an hour, which means weeknight dinner without the stress.
  • One pot and an immersion blender are basically all you need, so cleanup feels like a bonus rather than a chore.
02 -
  • Don't skip roasting the garlic or try to rush it—the long, slow heat is what transforms it from sharp to sweet, and that's the entire point of the soup.
  • Add the milk at the very end and keep the heat gentle, because curdled milk ruins the silky texture you worked for, and it's a lesson I learned the hard way.
03 -
  • Roast extra garlic heads when you're making this soup—the extra cloves keep in the fridge and transform weeknight cooking into something more interesting.
  • An immersion blender makes this foolproof and keeps the soup warm, but if you use a regular blender, blend in smaller batches and be careful with the heat.
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