Description
This Roasted Garlic Soup is a rich, creamy, and comforting dish perfect for garlic lovers. Featuring slow-roasted garlic heads blended with sauteed onions, potatoes, white wine, chicken stock, and finished with cream and parmesan cheese, it delivers a depth of flavor in every spoonful. Garnished with mini croutons, parsley, and extra parmesan, this soup is both elegant and easy to prepare, ideal for a cozy dinner or special occasion.
Ingredients
Scale
Garlic and Seasoning
- 3 heads garlic
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 1 tablespoon Italian seasoning
Vegetables
- 1 large white onion
- 2 medium russet potatoes, peeled and quartered
Liquids and Fats
- 1 tablespoon olive oil
- 1 tablespoon butter
- ½ cup white wine (can substitute with stock)
- 4 cups chicken stock (can substitute with vegetable stock)
- ½ cup cream
Cheese and Garnishes
- ½ cup grated parmesan cheese
- Mini soup croutons (for serving)
- Minced parsley (for garnish)
- Extra grated parmesan cheese (for garnish)
Instructions
- Roast Garlic: Preheat your oven to 400°F (200°C). Cut the tips off the garlic heads and place them cut side up on a piece of aluminum foil. Drizzle with olive oil, then wrap into three small foil packages. Place these in a baking dish and roast for 45 minutes until soft. Remove and carefully unwrap to cool.
- Saute Onion: While garlic roasts, melt butter in a medium soup pot over medium-high heat. Add the chopped onion along with salt and pepper, sautéing until translucent, about 3 minutes.
- Deglaze Pan: Pour in the white wine and sprinkle Italian seasoning. Let it simmer for 1 minute to reduce slightly, scraping the bottom of the pot to lift any browned bits.
- Add Stock and Potatoes: Add the chicken stock and quartered potatoes to the pot. Bring to a simmer, then reduce heat, cover, and let simmer gently for 15 minutes until potatoes are tender.
- Add Roasted Garlic: When garlic is cool enough to handle, squeeze the soft cloves from the skins directly into the soup pot.
- Blend Soup: Use an immersion blender or transfer in batches to a regular blender to puree the soup until fully smooth and creamy.
- Finish Soup: Stir in the cream and grated parmesan cheese. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve: Ladle soup into bowls and top with mini soup croutons, minced parsley, and a sprinkle of extra grated parmesan cheese for garnish. Serve warm.
Notes
- For an alcohol-free version, substitute the white wine with additional chicken or vegetable stock.
- If using a regular blender, allow the soup to cool slightly before blending and blend in batches to avoid spills.
- Roasting garlic in foil packages helps concentrate its flavors and softens it to a sweet, mellow texture perfect for soups.
- The soup can be made vegetarian by using vegetable stock and omitting parmesan or substituting with a vegetarian cheese alternative.
- Mini soup croutons add a delightful crunch but can be omitted for a gluten-free version.
