Roasted Garlic Soup

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Creamy roasted garlic soup with tender potatoes and parmesan. Comforting, rich, and full of slow-roasted garlic flavor.

Prep Time15

Cook Time45

Total Time1

Course: Dinner, Soup

Cuisine: American

Keyword: creamy garlic soup, creamy roasted garlic soup, creamy roasted garlic soup recipe, garlic soup, roasted garlic soup

Servings: servings

Author: Alyssa Rivers

Ingredients

4 heads garlic
2 tablespoons olive oil
2 tablespoons butter
2 diced shallots
¾ teaspoon salt
½ teaspoon pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
4 cups chicken broth
4 medium yellow potatoes, peeled and large diced about 2 cups
¾ cup cream
½ cup parmesan

Optional Toppings

croutons
parmesan cheese
fresh herbs

Instructions

Preheat oven to 400 degrees Fahrenheit. Cut the tops off 4 heads garlic and place them on a sheet of foil. Drizzle 2 tablespoons olive oil over the garlic and wrap tightly in foil, and place on a baking sheet. Bake for 45 minutes or until the garlic is golden brown and soft.
Melt 2 tablespoons butter in a large pot over medium-high heat. Add 2 diced shallots and cook until the shallots begin to soften.
Add ¾ teaspoon salt, ½ teaspoon pepper, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 4 cups chicken broth, and 4 medium yellow potatoes, peeled and large diced. Simmer until the potatoes are soft, about 20 minutes.
Squeeze the roasted garlic out of its skin and add it to the pot. Blend the soup in a blender or with an immersion blender until it is smooth.
Stir in ¾ cup cream and ½ cup parmesan. Adjust the seasonings if needed, and serve the soup with croutons, parmesan, and parsley, if desired.

Notes

Storing Leftovers

Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight, then reheat on the stove over low heat until warmed through.

Nutrition

QR code

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