Roasted Garlic Soup is a perfect creamy soup made with caramelised, roasted garlic, potatoes and shallots. It’s blended until smooth with chicken or vegetable broth and heavy cream. It pairs really well with several toppings and sides, like crispy bacon, cheddar cheese, herbs and fresh baguette or grilled cheese. It’s ridiculously easy to make – just roast vegetables in the oven, blend and enjoy!
Notes
- Use waxy potatoes, and blend the soup while the vegetables are still hot; otherwise, you may end up with a sticky, mushy soup.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.
- To make this roasted garlic soup extra smooth, run the blended soup through a sieve to achieve a perfectly smooth consistency.
Ingredients
- 8 medium waxy potatoes - peeled and diced (about 1 kg)
- 2 shallots - peeled and halved
- 5 heads garlic - cut the tops off
- olive oil - for drizzling
- salt - to taste
- pepper - to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 3 cups chicken broth - or vegetable broth, or more to desired consistency (750ml)
- 1 cup heavy cream - or double cream (250ml)
Serving:
- crispy bacon - or pancetta, crumbled
- grated mild cheddar cheese
- chopped parsley - or dill, or chives
- fresh baguette
Instructions
Roast the vegetables:
- Preheat the oven to 400°F, 200°C.
- Place the diced potatoes, halved shallots, and garlic heads on a baking sheet lined with parchment paper.
- Drizzle generously with olive oil, and season with salt, pepper, thyme and rosemary.
- Place in the oven and roast for 30 minutes.
- Remove from the oven, cover with kitchen foil and place back in the oven for about 15-25 minutes or until the potatoes are tender and the garlic cloves are soft and golden.
Blend the soup:
- Transfer the roasted vegetables into a large pot, then squeeze the cloves out of the garlic skins.
- Add the chicken or vegetable broth and the heavy cream.
- Blend with a hand blender until smooth and creamy while the vegetables are still hot. Alternatively, place it in a food processor or blender and blend until smooth, then pour back into the pot.
Finish and serve:
- Taste the soup and adjust with salt and pepper according to your preference.
- Gently warm it on the stove over medium heat.
- Ladle the roasted garlic soup into serving bowls.
- Garnish with a drizzle of olive oil, crispy bacon, cheddar cheese and chopped parsley, dill or chives.
- Enjoy with a fresh baguette!