Roasted Garlic Soup Recipe
User Reviews
4.8
237 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
55 mins
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Servings
6 servings
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Calories
305 kcal
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Course
Soup
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Cuisine
North American
Roasted Garlic Soup Recipe
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This wonderfully creamy garlic soup is full of the deliciously mellow umami flavor of slow-roasted garlic. It's a surprisingly simple recipe that you'll want to make all soup season long!
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Ingredients
- 3 heads garlic
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large white onion
- 1 teaspoon each: sea salt and pepper
- ½ cup white wine can sub stock
- 1 tablespoon Italian seasoning
- 4 cups chicken stock can sub vegetable stock
- 2 medium Russet potatoes peeled and quartered
- ½ cup cream
- ½ cup grated parmesan
Garlic Soup Toppings
- Mini soup croutons
- minced parsley
- grated Parmesan cheese
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Cut the tips off the heads of garlic and place them cut side up in the center of a piece of aluminum foil (see notes). Drizzle the tops with olive oil then close the foil around them to create 3 little packages. Place the garlic in a small baking dish and roast for 45 minutes, or until it is soft. Remove it from the oven and carefully open the packages so the garlic can cool.
- While the garlic is roasting, begin the soup. Melt the butter in a medium-sized soup pot over medium-high heat. Add the onion, salt, and pepper and saute until the onion is translucent - about 3 minutes.
- Add the white wine and Italian seasoning and simmer for 1 minute. Add the chicken stock and potatoes to the pot. Bring the pot to a simmer, reduce the heat and cover the pot and continue to simmer for 15 minutes, or until the potatoes are soft.
- Once the roasted garlic is cool enough to handle, squeeze the cloves from the skin and add them to the pot of soup.
- Use an immersion blender (or regular blender - see notes) to blend the soup until it's super creamy. Stir in the cream and parmesan and season to taste with salt and pepper.
- Serve the soup with a handful of mini soup croutons, some minced parsley, a little grated parmesan cheese.
Notes
- If cooking with aluminum foil makes you uncomfortable, line the garlic packages with parchment paper to create a barrier between the garlic and the foil - it's what we do.
- If you use a regular blender to blend the soup, let the soup cool for a few minutes first. Then work in batches, only fill the blender half full each time, and hold the lid down when you blend the soup. Hot liquids expand when they're blended and have been known to pop the lid off of blenders.
Nutrition Information
Show Details
Serving
1 serving = 1 ½ cups
Calories
305kcal
(15%)
Carbohydrates
27g
(9%)
Protein
10g
(20%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
44mg
(15%)
Sodium
776mg
(32%)
Potassium
607mg
(17%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
443IU
(9%)
Vitamin C
11mg
(12%)
Calcium
166mg
(17%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Serving | 1 serving = 1 ½ cups | |
| Calories | 305kcal | 15% |
| Carbohydrates | 27g | 9% |
| Protein | 10g | 20% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 776mg | 32% |
| Potassium | 607mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 443IU | 9% |
| Vitamin C | 11mg | 12% |
| Calcium | 166mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
237 reviews
Excellent
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