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Soup season is here 🍲 Today I made roasted garlic soup for the first time and I absolutely loved it! 🧄 The roasted garlic brings a deep, mellow sweetness, while the potatoes add creaminess to the soup. Shallots lend a subtle oniony flavor, and the thyme and rosemary create a fragrant herbal backdrop. Blended with chicken broth and heavy cream, the soup becomes silky and smooth. Topped with chopped parsley, smoked paprika, and shredded mozzarella,...
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Preheat your oven to 400°F.
Place the diced potatoes, halved shallots, and garlic heads on a baking sheet.
Drizzle generously with olive oil, and season with salt, pepper, thyme, and rosemary.
Place in the oven and roast for 30-40 minutes until the potatoes are tender and the garlic cloves are soft and golden.
Place the roasted potatoes and squeezed roasted garlic in a food processor.
Add chicken broth and heavy cream, and blend until smooth.
Serve with chopped parsley, smoked paprika, and shredded mozzarella.
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For a smoky twist, add smoked paprika to the soup before blending.
If you prefer a thinner soup, add more chicken broth while blending.
Roasting the garlic with the tops cut off makes it easier to squeeze out the cloves.
Can I use vegetable broth instead of chicken broth?
Yes, vegetable broth can be used as a substitute for chicken broth if you prefer a vegetarian version.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Can I freeze this soup?
Yes, you can freeze the soup without the toppings for up to 3 months. Thaw and reheat before serving.
What can I use instead of heavy cream?
You can substitute heavy cream with half-and-half or coconut milk for a lighter or dairy-free option.
Do I need to peel the garlic before roasting?
No, you don’t need to peel the garlic. Simply cut the tops off and roast; the cloves will easily squeeze out after cooking.
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