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To make creamy roasted garlic soup, you need these key ingredients: - 2 heads of garlic - 2 tablespoons olive oil - 1 medium onion, finely diced - 2 medium potatoes, peeled and cut into small cubes - 4 cups vegetable broth - 1 cup heavy cream (or coconut cream for a dairy-free option) - Salt and freshly cracked black pepper, to taste - 1 teaspoon fresh thyme, finely chopped (or ½ teaspoon dried thyme) - Fresh chives or parsley, finely chopped, for garnish These simple items create a rich, warm soup that shines with flavor. If you follow a specific diet, consider these swaps: - For a vegan option, replace heavy cream with coconut cream. - Use any broth you prefer, like chicken broth or mushroom broth. - Swap potatoes for cauliflower for a low-carb option. These changes keep the soup tasty while meeting your dietary needs. Garnishes add beauty and flavor to your soup. Here are some ideas: - Chopped chives or parsley for fresh notes - A drizzle of extra cream for richness - A sprinkle of chili flakes for a spicy kick Adding garnishes makes your dish appealing and fun to eat. To start, preheat your oven to 400°F (200°C). This helps the garlic roast well. Next, take the two heads of garlic. Slice the tops off to expose the cloves inside. Drizzle one tablespoon of olive oil over the exposed cloves. Wrap each head in aluminum foil to keep them safe while roasting. Place the wrapped garlic in the oven for 30-35 minutes. You will know it’s ready when the cloves are soft and caramelized. While the garlic roasts, grab a large pot. Heat one tablespoon of olive oil over medium heat. Add the finely diced onion. Sauté for about 5 minutes until the onion is translucent and fragrant. This adds a nice base flavor. Now, add the diced potatoes to the pot. Stir well to combine. Let them cook together for about 5 minutes to soften slightly. The warmth brings out their natural sweetness. After the garlic roasts, take it out of the oven. Squeeze the soft cloves out of their skins and add them to your pot. Pour in the vegetable broth and add the chopped thyme. Bring this mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer for 15-20 minutes. Check that the potatoes are fork-tender. Now, it’s time to blend the soup. Use an immersion blender to puree it until smooth. If you don’t have one, carefully transfer portions to a blender. Blend until smooth, then return it to the pot. Stir in the heavy cream or coconut cream for richness. Heat it gently. Finally, season with salt and freshly cracked black pepper to taste. Serve it hot, garnished with fresh chives or parsley for a beautiful finish. When roasting garlic, choose fresh heads. Look for firm, unblemished bulbs. Cut off the tops to expose the cloves. Drizzle each head with olive oil for flavor. Wrap them tightly in foil to keep the heat in. Roast at 400°F for 30-35 minutes. The garlic should feel soft and smell sweet. Let it cool before squeezing the cloves out. This method gives you sweet, caramelized garlic, perfect for the soup. To get a creamy texture, blend the soup well. Use an immersion blender for the best results. If you use a regular blender, blend in small batches. This keeps the hot soup from spilling. Add the heavy cream or coconut cream after blending. Stir gently to combine. This will give your soup a rich, smooth finish. Adjust the thickness by adding more broth if needed. Season the soup with salt and pepper to taste. Fresh thyme adds a lovely herbal note. You can also experiment with other herbs. Consider adding rosemary or basil for a twist. If you want some heat, add chili flakes. A squeeze of lemon juice brightens the flavors. Lastly, garnish with fresh chives or parsley for a pop of color. This not only enhances the look but also adds fresh flavor. {{image_4}} You can make this soup dairy-free using coconut cream. It adds a nice flavor and keeps the soup rich. Simply swap out the heavy cream for one cup of coconut cream. This way, you still enjoy that creamy texture without dairy. Want to boost the taste? Consider adding a few extras. You can toss in sautéed mushrooms for a meaty bite. A handful of spinach or kale adds color and nutrients. You can also mix in some roasted red peppers for a sweet twist. Don’t forget a squeeze of lemon juice for brightness! Serve your soup in rustic bowls for a cozy look. Drizzle a little extra coconut cream on top. This adds a lovely finish. Try garnishing with crispy croutons for crunch. For a spicy kick, sprinkle chili flakes on top. Pair your soup with a fresh baguette for the perfect meal. After you enjoy your creamy roasted garlic soup, store any leftovers in an airtight container. Let the soup cool down to room temperature first. Once cooled, cover it tightly and place it in the fridge. It will stay fresh for about 3 to 4 days. If you want to keep it longer, consider freezing it. To freeze your soup, first cool it completely. Then, pour the soup into freezer-safe containers or heavy-duty freezer bags. Leave some space at the top for expansion. Label the containers with the date. The soup can last in the freezer for up to 3 months. When you're ready to enjoy it again, just thaw it in the fridge overnight. To reheat your soup, pour it into a pot and warm it over medium heat. Stir it often to prevent sticking. If the soup seems too thick after freezing, add a splash of vegetable broth or water to reach your desired consistency. You can also use the microwave for quick reheating. Just cover the bowl and heat in short intervals, stirring in between. Enjoy your creamy roasted garlic soup warm! Yes, you can use chicken broth or beef broth for richer flavor. Each type of broth adds its own unique taste to the soup. If you want to keep it vegetarian, stick with vegetable broth. You can even make your own broth for more control over flavors. To add heat, try adding a pinch of red pepper flakes while cooking. You can also stir in some chopped jalapeños or a splash of hot sauce at the end. Adjust the amount to match your taste. Remember, start small; you can always add more spice later! Garlic has many health benefits. It can boost your immune system and improve heart health. Garlic contains antioxidants, which may help reduce inflammation. It also has antibacterial and antiviral properties. Eating garlic may even help lower blood pressure. Plus, it adds great flavor to dishes! This blog post gives you all the tools to make a delicious garlic soup. You learned the key ingredients and useful substitutes to meet your needs. I shared simple steps for preparation and tips for the best taste and texture. You can customize this soup with variations and unique serves. Lastly, I explained how to store and reheat leftovers safely. Enjoy this comforting recipe that’s easy to make and delicious to share.

Creamy Roasted Garlic Soup

Warm up your day with this delightful creamy roasted garlic soup, rich in flavor and comfort. Discover how to roast garlic to perfection and blend it with potatoes, broth, and cream for a heartwarming dish that everyone will love. Perfect for chilly evenings, this recipe is easy to follow and guaranteed to impress. Click through for the full recipe and elevate your cooking game today! #CreamyRoastedGarlicSoup #SoupRecipes #ComfortFood #HealthyEating
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Ingredients
  

2 heads of garlic

2 tablespoons olive oil

1 medium onion, finely diced

2 medium potatoes, peeled and cut into small cubes

4 cups vegetable broth

1 cup heavy cream (or coconut cream for a dairy-free option)

Salt and freshly cracked black pepper, to taste

1 teaspoon fresh thyme, finely chopped (or ½ teaspoon dried thyme)

Fresh chives or parsley, finely chopped, for garnish

Instructions
 

Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting the garlic.

    Prepare the Garlic: Slice the tops off each head of garlic to expose the individual cloves. Drizzle 1 tablespoon of olive oil over the exposed cloves and wrap the heads securely in aluminum foil.

      Roast the Garlic: Place the wrapped garlic in the preheated oven and roast for 30-35 minutes. The cloves should turn soft and caramelized when done.

        Sauté the Onion: While the garlic roasts, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the finely diced onion and sauté for approximately 5 minutes or until it becomes translucent and fragrant.

          Cook the Potatoes: Add the diced potatoes to the pot with the onion. Stir well to combine, allowing them to cook together for about 5 minutes to soften slightly.

            Incorporate the Garlic and Broth: Once the garlic is roasted, squeeze the soft cloves out of their skins and add them to the pot. Pour in the vegetable broth and add the chopped thyme. Bring the mixture to a boil, then quickly reduce the heat and allow it to simmer.

              Simmer Until Tender: Cover the pot and let the soup simmer for 15-20 minutes, or until the potatoes are fork-tender.

                Blend the Soup: Using an immersion blender, puree the soup until it reaches a smooth consistency. If you don’t have an immersion blender, carefully transfer portions of the soup to a standard blender and blend until smooth, then return it to the pot.

                  Finish with Cream: Stir in the heavy cream (or coconut cream) to enrich the soup. Heat through gently, and season with salt and freshly cracked black pepper to taste.

                    Serve and Garnish: Ladle the hot soup into bowls and sprinkle with freshly chopped chives or parsley for a pop of color and extra flavor.

                      Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4

                        - Presentation Tips: Serve the soup in rustic bowls, drizzling a little extra cream on top before garnishing with herbs. A sprinkle of chili flakes can also add a hint of heat and a lovely visual contrast.