Description

This Creamy Roasted Garlic Soup is a comforting, rich, and flavorful dish that highlights the sweetness of roasted garlic combined with tender potatoes and fragrant thyme. Perfect for chilly days, this velvety soup blends roasted garlic with sautéed onions and potatoes, finished with creamy richness from heavy cream or a dairy-free coconut milk alternative. Garnished with fresh parsley and served with crusty bread, it’s a cozy, satisfying starter or light meal.

Ingredients

Scale

Soup Ingredients

2 heads of garlic
2 tablespoons olive oil
1 medium onion, diced
1 large potato, peeled and diced
4 cups vegetable broth
1 cup heavy cream or coconut milk (for a dairy-free version)
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
Salt and pepper, to taste

For Serving

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, then drizzle each head with 1 tablespoon of olive oil. Wrap each garlic head tightly in aluminum foil and roast for 30-35 minutes until the cloves are soft and golden brown. Allow to cool before squeezing the roasted garlic out of the skins. Set aside.
Sauté the Onion and Potato: In a large pot, heat the remaining 1 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 for an additional 3-4 minutes, stirring occasionally.
Simmer the Soup: Add the squeezed roasted garlic cloves into the pot with the onions and potatoes. Pour in the vegetable broth and stir in the fresh thyme leaves. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 15-20 minutes, or until the potatoes are tender and breaking apart.
Blend the Soup: Using an immersion blender, carefully blend the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a regular blender and blend until smooth, then return to the pot.
Add Cream: Stir in the heavy cream or coconut milk, warming the soup through over low heat for another 2-3 minutes. Season with salt and freshly ground black pepper to taste.
Serve: Ladle the soup into bowls and garnish generously with chopped fresh parsley. Serve hot with crusty bread on the side if desired.

Notes

You can substitute sweet potatoes for regular potatoes for a different twist.
For a dairy-free and vegan option, use coconut milk instead of heavy cream.
Roasting the garlic in foil traps moisture and intensifies its sweetness and creaminess.
Be careful when blending hot soup; blend in batches and vent the blender lid to avoid splatters.
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.