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Roasted Garlic Soup – Rich and Creamy

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A comforting, creamy garlic soup made with roasted garlic, sautéed onions, broth, and cream for a rich yet simple dish.

Ingredients

  • 3 heads garlic
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 large onion, sliced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon chili flakes (optional)
  • Fresh herbs for garnish (optional)

Instructions

  1. Preheat the oven to 400°F (200°C). Slice the tops off the garlic heads, drizzle with olive oil, wrap in foil, and roast for 40 minutes until soft and golden.
  2. In a large pot, melt the butter over medium heat. Add the sliced onions and cook until soft and lightly caramelized, about 10 minutes.
  3. Squeeze the roasted garlic cloves from their skins and add them to the pot with the onions.
  4. Pour in the broth, stir well, and bring to a simmer. Cook for 10 minutes to blend flavors.
  5. Use an immersion blender (or transfer to a blender) to puree the soup until smooth.
  6. Stir in the heavy cream, salt, pepper, and chili flakes if using. Simmer 5 more minutes.
  7. Taste and adjust seasoning as needed. Serve warm, topped with herbs.

Notes

  • Use vegetable broth to make the soup vegetarian.
  • For a lighter version, substitute half-and-half or milk instead of cream.
  • Roasting the garlic deeply enhances the flavor and sweetness.
  • Serve with crusty bread for a full meal.

Nutrition

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