There’s something simply cozy about soups, isn’t there? I remember the first time I whipped up a batch of roasted garlic soup on a whim during a cloudy afternoon. The house was filled with the tantalizing aroma of roasting garlic and herbs, and it was an instant hit with my family. Soup has this incredible ability to not only fill our bellies but also warm our hearts, which is why I’m thrilled to share this Easy Roasted Garlic Soup recipe with you.
Now, let me tell you, this isn’t one of those recipes where you spend hours in the kitchen. It’s straightforward and easy-peasy. I always say, “In and out of the kitchen quickly is the way to go when you’re juggling daily tasks!” The ingredients list doesn’t require a special trip to the store; it’s mostly things you likely have lying around. Potatoes, garlic, shallots, some broth, and a few seasonings make up the core of this dish. And that’s the beauty of it. Simple ingredients weaving a tapestry of flavors that are much greater than their sum might suggest.
This soup is not just for those chilly days, folks. Anytime you’re in need of something soothing and flavorful, this is your go-to recipe. My kids can’t get enough of it, and even my picky eater husband asks for seconds! You can make this soup any time you want to feel fancy without the fuss. And hey, it’s healthy too—a win-win!
What adds to this soup’s charm is the versatility. Toss in a bit of crispy bacon or pancetta for a smoky kick, or sprinkle some mild cheddar cheese on top to make it creamy and scrumptious. Don’t forget a crusty baguette to dip into the bowl, because let’s be real, a good soup deserves a good dunk too. So why not turn a simple meal into a delightful one? Let’s dive into making this delightful roasted garlic soup.
How to Make Easy Roasted Garlic Soup
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Ingredients:
- 8 medium potatoes, peeled and chopped
- 5 heads garlic, tops sliced off
- 2 shallots, peeled and halved
- Salt and pepper to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 3 cups (750ml) chicken or vegetable broth
- 1 cup (250ml) heavy cream
- Crispy bacon or pancetta, crumbled (optional)
- Grated mild cheddar cheese (optional)
- Chopped parsley, dill, or chives
- Fresh baguette
- Olive oil for drizzling
Directions:
- Start by preheating your oven to 400°F (200°C). As that’s heating up, arrange the peeled potatoes, halved shallots, and the garlic heads with the sliced tops on a baking sheet lined with parchment paper.
- Drizzle generously with olive oil, then season well with salt, pepper, dried thyme, and rosemary to really bring out those flavors. Roast everything for about 30 minutes.
- Cover the baking sheet with aluminum foil and continue roasting for another 15-25 minutes, until the potatoes are fork-tender and the garlic is soft and fragrant.
- Remove the tray from the oven and carefully transfer the veggies into a large pot. Squeeze out the roasted garlic cloves from their skins into the pot.
- Add the chicken or vegetable broth to the pot, along with the heavy cream. Using a hand blender, puree everything until smooth and velvety. For those using a traditional blender, blend in batches and then return to the pot.
- Taste your soup and adjust the seasoning as needed, then gently reheat over medium heat, stirring occasionally.
- Serve in warm bowls, garnishing with a drizzle of olive oil, crispy bacon or pancetta, grated cheddar cheese, and a sprinkle of fresh herbs. Pair it up with slices of a fresh baguette and enjoy!
Storing Suggestion:
This soup keeps well in the fridge for up to three days. Simply store in an airtight container. To reheat, warm on the stove over low heat, stirring frequently, or in a microwave until heated through. Add a splash of broth or milk if it thickens up.
Cooking Tips:
Roasting garlic develops its sweet, nutty flavor, making this soup deliciously rich. If you prefer a thinner consistency, just add more broth. You could also swap heavy cream for half-and-half, for a lighter texture. Additionally, don’t shy away from experimenting with other herbs.
Serving Suggestions:
Serve this soup topped with a sprinkle of crispy bacon or pancetta bits and a handful of grated cheddar cheese to add extra richness. A side of crusty baguette perfectly complements the creamy texture. Pair with a fresh, green salad or a bright, citrusy side dish to balance the meal.
Ingredient Substitutions:
If you lack shallots, a small onion can work in a pinch. For vegetarians, use vegetable broth instead of chicken. Rather than heavy cream, a lower-fat option like Greek yogurt or coconut milk can be used for creaminess while maintaining a unique flavor profile.
Seasonal Variations:
In fall, consider adding roasted pumpkin or squash for an extra layer of flavor. Winter invites the addition of hearty greens like kale or spinach. In spring, fresh peas or asparagus can bring a burst of freshness. Summer’s ripe tomatoes add a sweet and tangy contrast.
Allergen Information:
This recipe contains dairy (heavy cream) and can be adapted with non-dairy milk alternatives like almond or coconut milk. Check the broth ingredients if using store-bought, as some may contain gluten. Always verify ingredient lists if serving guests with food allergies.
Frequently Asked Questions
Can I make this soup vegan?
Yes, you can! Use vegetable broth instead of chicken broth, and substitute the heavy cream with coconut milk or a non-dairy cream alternative. The roasted garlic and vegetables offer so much flavor that you won’t miss the dairy.
How can I add more protein to this soup?
Crispy bacon or pancetta are already suggested toppings, providing a good source of protein. Alternatively, you could serve the soup with a side of grilled chicken breast or add some cooked lentils into the puree for added protein without changing the soup’s texture.
What type of potatoes work best?
Yukon Gold or Russet potatoes are ideal due to their creamy texture when cooked. However, almost any type of potato will work. Just be sure they are peeled and chopped into uniform pieces to ensure even roasting.
Can I freeze this soup?
You can definitely freeze it, although you might notice a slight change in texture due to the cream. Allow it to cool completely, then store it in airtight containers or freezer bags. Thaw overnight in the refrigerator before reheating.
What can I do if the soup is too thick?
If your soup turns out thicker than you’d like, simply add more broth or milk until you reach the desired consistency. Start by adding in small increments to avoid thinning it too much, and blend well after each addition.
How do I make the garlic easier to peel?
Slice the tops off the garlic heads before roasting. Once roasted, the cloves should pop out of their skins easily. If you’re still having trouble, press the garlic head slightly; the cloves should slip right out.
Easy Roasted Garlic Soup
Ingredients
- 8 medium potatoes peeled and chopped
- 5 heads garlic tops sliced off
- 2 shallots peeled and halved
- Salt and pepper to taste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 3 cups chicken or vegetable broth or more for desired consistency
- 1 cup heavy cream
- Crispy bacon or pancetta crumbled
- Grated mild cheddar cheese
- Chopped parsley, dill, or chives
- Fresh baguette
- Olive oil for drizzling
Instructions
- Preheat your oven to 400°F.
- On a parchment-lined baking sheet, combine the diced potatoes, halved shallots, and garlic heads.
- Drizzle olive oil over the veggies, then season generously with salt, pepper, thyme, and rosemary.
- Roast in the oven for about 30 minutes. Cover with foil and return to the oven for another 15-25 minutes until the potatoes are tender and garlic is soft.
- Transfer the veggies to a large pot and squeeze the roasted garlic from the skins.
- Pour in the chicken or vegetable broth along with the heavy cream.
- Use a hand blender to puree the mixture until smooth and creamy. If using a blender, blend in batches and return the mixture to the pot.
- Taste the soup and tweak the seasoning with salt and pepper as needed.
- Gently heat it up on medium heat, stirring occasionally.
- Serve the soup in bowls, garnishing with a drizzle of olive oil, crispy bacon, cheddar cheese, and fresh herbs. Enjoy it with a crusty baguette!
